Chilaquiles, a.k.a. breakfast nachos, are here and they are so easy to make. The tomatillo salsa can be made ahead of time if you know you are going to be short on time or just don’t have the energy in the morning. You can also completely smother your tortilla chips in the salsa (as opposed to just spreading it on top as I recommend); however, when using store bought chips they tend to get soggy if you smother them, but it’s your call so don’t say I didn’t warn you.

Serves 2-4

Ingredients:
1 1/2 tablespoons olive oil
10 tomatillos, quartered
1 medium white onion, diced
2 cloves of garlic, smashed
1/4 bunch of cilantro
2 jalapeños, deseeded/chopped
1/2 teaspoon salt
10 oz tortilla chips
10 oz Oaxaca cheese*, shredded
3 eggs
Crema Mexicano
1/2 hass avocado, sliced

Directions:

1.    Preheat oven to 400 degrees.

2.   In a medium skillet heat olive oil over medium high heat. Add tomatillos and onion, sauté until the tomatillos are slightly mushy. Add garlic and cook for 1 minute. Transfer to a foiled lined baking sheet and bake for 10 minutes.

3.   Add contents of sheet pan, cilantro, jalapeño, and salt to blender. Blend until you have reached a smooth consistency, 3-4 minutes.

4.    In a cast iron or oven proof pan add half of the chips. Top with half of the tomatillo salsa and Oaxaca cheese; repeat this with the remaining chips, salsa, and Oaxaca cheese. Place in oven for 10-15 minutes to melt cheese. Make sure cheese does not burn.

5.    In a small skillet heat butter or oil over medium heat, add one egg and cover, cook for 2-3 minutes until the whites are set and set aside. Repeat with the remaining eggs.

6. Once the cheese has melted, top chilaquiles with eggs, a few dollops of Crema Mexicano, and avocado. 

Pro Tip:

*There are many types of Mexican cheese, don’t stress if your grocery doesn’t have Oaxaca like this recipe calls for. Check out this Brief Tour of Mexican Cheese so you can find the best alternative.