Chilaquiles with Creamy Salsa Verde

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  • PREP TIME
    20 Mins
  • COOK TIME
    25 Mins
  • SERVINGS
    Serves 4
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Chilaquiles with Creamy Salsa Verde

As a parent who has a busy schedule, I know it can seem challenging to give your kids healthy, delicious food that is simple and easy. I like to start off with things that I know my son likes and build off of that. When there are young kids and adults, it can be challenging to find dishes that everyone likes. This is a family classic, it’s flavorful and bright, yet easy to make and a real crowd pleaser. My son loves this because he can help out in the kitchen and it’s fun to eat because you can use your hands. We incorporated the new Cacique® Jalapeño Sour Cream this year to give it an extra kick. The kids like to help putting on all the garnishes and finishing touches, and the squeeze bottle is fun and easy for them to use. This is a perfect dish for a brunch with a big crowd, because everyone loves some good crunch, eggs and a tasty sauce. This is an old school Mexican dish that my Abuela used to make for us on the weekends and I am now putting my own twist on it.

You can have fun with this one and it’s very simple, so if you have young kids who want to help out or friends and family that don’t cook often. Especially on the weekends, we like to invite people over to the house for big fiesta. It’s a real communal dish and easy to serve in big or small quantities depending on how many people you are serving. I love the combination of tomatillos, fresh eggs, and the creaminess of the Cacique® products to make it a true comfort food. It’s a real go-to if we want to sleep in and have guests coming over shortly. The textures are really what make this, so be sure to serve as soon as they’re hot and ready!

WHAT YOU NEED:

Spicy Jalapeño Sour Cream
Spicy Jalapeño Sour Cream
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  • 2 cups canola oil
  • 10 corn tortillas
  • 1/2 teaspoon kosher salt , divided
  • You could substitute 4 cups store-bought tortilla chips for homemade.
  • Salsa
  • 12 medium tomatillos (about 1 ½ pounds), husked and rinsed
  • Half of a white onion , roughly chopped
  • 2 garlic cloves
  • 1 jalapeño pepper , seeds and membranes removed
  • 3 tablespoons extra-virgin olive oil , divided
  • ½ teaspoon ground cumin
  • 1/2 teaspoon kosher salt , divided
  • Chilaquiles
  • ¼ cup Cacique jalapeño crema , plus more for serving
  • 4 eggs
  • ½ cup grated queso fresco
  • ¼ cup lightly packed cilantro leaves , roughly chopped
  • 3 radishes , thinly sliced

HOW TO MAKE IT:

  1. Add the canola oil to a heavy-bottomed pot or cast iron skillet over medium-high heat and line a large bowl with paper towels. Stack the tortillas and cut them into sixths, as you would cut a pie.
  2. When the oil is simmering, test it by dropping a piece of tortilla into the pan; it’s ready when it immediately sizzles and gives off tiny bubbles. Add a handful of tortilla pieces to the pan, making sure you don’t overcrowd the pan, and use your tongs to move them around so they cook evenly and don’t stick. After about 2 minutes, when they’re firm and no longer pliable, move them to the prepared bowl to drain. Let the oil heat back up before you repeat with the rest. Blot away any excess oil from the tops with more paper towels and toss with ½ teaspoon salt. Set aside, allowing the oil to cool in the pan before discarding it.
  3. Heat the broiler with a rack set 3 to 4 inches below the heating element. On a rimmed baking sheet, toss the tomatillos, onion, garlic, and jalapeño with 1 tablespoon olive oil. Roast the vegetables under the broiler for 10 to 12 minutes, stirring every 5 minutes or so, until the tomatillos are charred but still intact. Carefully transfer them to a food processor and pulse with the cumin and remaining ½ teaspoon salt until they make a salsa.
  4. Wipe away any excess oil from the skillet you used to make the chips and pour in the salsa. Whisk in the crema until it’s smooth, then warm the mixture over medium-low heat, stirring occasionally, so it can thicken slightly and come to a very low simmer. Gently fold in the tortilla chips until they’re evenly coated in salsa. Cover and remove the pan from the heat.
  5. Separately, warm the remaining 2 tablespoons olive oil in a large nonstick pan over medium-high heat. Fry the eggs (in batches, if you need to) for about 3 minutes, until the whites are set; flip and cook for just 5 or 10 seconds so the yolk stays runny. Serve the eggs on top of the chilaquiles, sprinkled with queso fresco, cilantro, and radishes. Serve immediately.