YOUR SOLIN GENERATED RECIPE
Crispy Baked Tortilla Chilaquiles with Eggs
Enjoy a vibrant twist on traditional chilaquiles with baked, crispy corn tortillas lightly tossed in a zesty tomato salsa, crowned with perfectly baked eggs and a sprinkle of queso fresco. This dish offers a satisfying balance of crispy textures and rich, savory flavors, making it a versatile option any time of the day.
INGREDIENTS
2 large Eggs (approx. 100g total)
3 small Corn Tortillas (approximately 3 x 28g)
1/2 cup Fresh Tomato Salsa (approx. 125g)
1/4 cup Queso Fresco (approx. 28g)
A few sprigs of Fresh Cilantro (approx. 5g)
PREPARATION
Preheat your oven to 400°F.
Cut the corn tortillas into bite-sized strips and spread them out on a baking sheet. Lightly spray or brush with a small amount of oil and season with a pinch of salt.
Bake the tortilla strips for about 8-10 minutes until crispy, turning halfway through for even crispiness.
While the tortillas bake, warm the fresh tomato salsa in a small saucepan over medium heat. Allow the flavors to meld for 3-4 minutes.
Place the baked tortilla chips in a serving bowl, then gently stir in the warmed salsa ensuring each chip is coated, but still maintains its crispiness.
Top with the baked or lightly poached eggs (cooked separately until the whites are set and yolks are just runny if desired).
Finish off by sprinkling crumbled queso fresco over the top and garnish with chopped fresh cilantro.
Serve immediately and enjoy your crispy, flavorful chilaquiles.