2 eggs (fried or scrambled)
Sliced avocado
Pickled jalapeños
Sliced onions
Directions:
For the Tortilla Chips (both Verdes & Rojos):
Fry the Tortillas:
Heat vegetable oil in a large skillet over medium heat. Add the tortilla triangles in batches and fry until crispy and golden, about 2-3 minutes per side. Drain on paper towels and sprinkle with a pinch of salt. Alternatively, you can bake or air-fry the tortilla triangles until crispy for a lighter version.
Divide the Chips:
Once crispy, divide the fried tortilla chips into two separate portions: one for the chilaquiles verdes and the other for the chilaquiles rojos.
For the Chicken Chilaquiles Verdes:
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