Chilaquiles (Chilaquiles Verdes and Rojas Versions)

🧂 Ingredients

• 1/4 cup vegetable oil
• 12 corn tortillas

  cut into 8 wedges, each
• 2 cups salsa verde

  for the Chilaquiles Verdes version or 2 cups salsa roja [https://www.delishknowledge.com/salsa-roja-made-in-the-blender/] (for the Chilaquiles Rojas version)
• For serving*: avocado

  guacamole, crema, cojita cheese or queso fresco, chopped cilantro, fried eggs

Instructions

• 1 Heat the oil in a large skillet [https://amzn.to/2Qe0IJw] over medium heat until
  shimmering.
  
  (If you sprinkle a few drops of water into the oil and it sparks, it's hot
  enough! Or you can test a tortilla by adding one triangle, if bubbles
  immediately form around it, it's hot enough) 
• 2 Add the tortilla wedges in a single layer and cook, flipping, until golden brown
  and crisp. Remove and place onto a paper-lined plate. Repeat with the rest of
  the tortillas until all are fried. You may need to add more oil depending on the
  size of your skillet [https://amzn.to/2Qe0IJw], but I find that 1/4 cup is
  enough for all of them.
• 3 Add the salsa to the empty skillet [https://amzn.to/2Qe0IJw], cook until
  slightly thickened, about 2-3 minutes. Add in the cooked tortilla chips and stir
  carefully to coat the chips, spooning the salsa over the chips and tossing
  gently so they don't break until they are well covered. Taste, season with salt
  as needed.
• 4 Serve immediately and top with garnishes of choice.

Nutrition Info