Prep 5 mins
Cook 30 mins
I concocted this recipe as a combo of all the elements of traditional chilaquiles that I like- I added chorizo and some green chili, which makes it very flavorful and a bit spicy. There is no extra salt added due to the salt in the chorizo, queso, and chili. If your chorizo isn't so salty, feel free to add a little extra.
- 6 corn tortillas, sliced into 1/2 inch strips
- vegetable oil (for frying- about 1 cup) or corn oil (for frying- about 1 cup)
- 8 ounces chorizo sausage (pork or beef)
- 6 eggs
- 1⁄2 bell pepper, chopped
- 1⁄2 cup onion, chopped
- 3 garlic cloves, chopped
- 2 cups salsa (or green chili, or enchilada sauce- whatever you like)
- 8 tablespoons queso fresco, for garnish
- 1⁄2 cup cilantro, fchopped, for garnish
- Heat veggie oil in a saucepan or skillet with high sides.
- Fry tortilla strips in small batches until crispy but not too brown.
- Let strips dry on a paper towel-covered plate.
- Brown chorizo in a frying pan with the chopped pepper, onion and garlic. When cooked through, let chorizo and veggies drain on another paper towel-covered plate.
- Wipe down the frying pan and use it to scramble eggs (adding a little oil or Pam to the pan). When they're almost set, add the chorizo and veggies back in, and mix in the tortilla strips. Add about a cup of salsa/chili until the tortilla chips become less crispy and more chewy.
- When everything is well mixed, it's ready to be served! I add additional salsa/chili on top and garnish with queso fresco and cilantro.