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Chilaquiles
Recipes
Chilaquiles
4 servings
25 minutes total

Ingredients

  • Nonstick aluminum foil
  • 2 cups Tomatillo Salsa Verde
  • 2 oz cotija cheese
  • 14 oz Ole Quesadilla Authentic Mexican Melting Cheese
  • 1 Hass avocado
  • ¼ bunch fresh cilantro
  • 1 green onion
  • 12 original corn tostada shells
  • 4 large Vital Farms Pasture-Raised Large Eggs
  • 4 tablespoons Cacique Original Crema Mexican-Style Sour Cream

Steps

    1. Preheat oven to 400°F. Line baking sheet with foil and set aside. Add salsa to medium sauté pan and heat over medium until simmering; reduce heat to low and keep warm.
    2. Meanwhile, crumble cotija cheese (¼ cup); shred quesadilla cheese (2 cups). Peel, pit, and slice avocado; remove cilantro leaves from stems (¼ cup). Thinly slice green onion.
    3. Dip 4 tostada shells in salsa, coating both sides, and arrange on prepared baking sheet. Top with 2 tablespoons salsa per tostada, then sprinkle with quesadilla cheese. Repeat process with remaining tostada shells (should have 4 stacks of 3). Bake 5–7 minutes until cheese melts.
    4. Meanwhile, fry eggs to desired doneness. Arrange tostada stacks on serving plates. Place 1 fried egg on top of each stack. Top evenly with avocado, cotija, green onions, and cilantro. Drizzle with crema; serve.

Amount per ¼ recipe serving: Calories 640, Total Fat 41g, Sat Fat 15g, Trans Fat 0.5g, Chol 235mg, Sodium 1210mg, Total Carb 50g, Fiber 7g, Total Sugar 6g, (Incl. 0g Added Sugars), Protein 24g, Vitamin D 6%, Calc 30%, Iron 15%, Potassium 10%