This recipe is inspired by the chilaquiles we had at the Fremont Diner just outside of Sonoma, California. The diner itself was absolutely adorable; a small establishment with unique decor and classic comfort food that was prepared using local, fresh ingredients; (you can find out more about the diner and our experience in Sonoma on my travel page). Ever since we first laid eyes on this dish, I knew I wanted to recreate it at home. The salsa spread onto a heaping pile of tortilla chips, with gooey, melted cheese, drizzled sour cream and pickled onion, you can’t go wrong.
Chilaquiles are a Mexican dish of tortilla chips, served with red or green salsa. It’s a very simple dish that can be paired with chicken, refried beans, or eggs. Typically, it’s made with corn tortillas that are fried; however, I used regular store-bought tortilla chips as the base. The dish is then typically topped with crema or sour cream, onions, raw or, in this case pickled, and either scrambled or fried eggs.
I know what you’re thinking…what’s the difference between chilaquiles and nachos? Well the differences are not huge. Nachos are tortilla chips topped with melted cheese, meat, and any other accouterments you desire, while chilaquiles, the salsa or sauce is the star of the show, as it’s drenched on top of the fried tortilla chips so that every bite isn’t just wasted with a chip and no topping. I hate eating nachos and finding the lone chip who has nothing on top of him, no cheese, no meat, nor other accouterments… do you eat him? Do you put him back? Do you try and scoop up some fallen meat or sauce that’s on your plate? Well with chilaquiles, you don’t have this problem.
The salsa verde in this dish is homemade; however, store bought will work. I usually make my salsa verde with fresh tomatillos, husks removed, then charred on the stove top; however, to save some time, I used canned tomatillos, and the salsa turned out pretty amazing. In addition to the tomatillos, I added cilantro, white onion, garlic, jalapeno, lime, and salt and pepper.
The onions I used were “quick-pickled,” that is, I boiled white wine vinegar and a little sugar until the sugar dissolves. Take the mixture off heat and add sliced red onion. The onions don’t need to sit in your vinegar/sugar mixture too long before serving.
We had a surplus of eggs in our fridge that needed to get eaten, and I knew how great they would be on top of some homemade chilaquiles. The beauty about this dish is that it can be prepared for an easy weeknight meal, or for a weekend breakfast/brunch. It’s a pretty versatile dish!
Ingredients- Yields 4 servings
- 1/2 lb tortilla chips
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup sour cream
- 2 eggs
- vegetable oil
Salsa Verde- Yields about 3 cups
- 1 lb tomatillos (fresh or canned)
- 1 white onion, quartered
- 1 cup cilantro
- 2 garlic cloves
- 1 jalapeno, stem removed
- 2 limes, juiced (about 1/4 cup lime juice)
- 1 teaspoon salt
- 1 teaspoon black pepper
Pickled Red Onion
- 1/2 red onion, sliced thinly
- 2 tablespoons white wine vinegar
- 1 tablespoon sugar
Preheat oven to 425
Place cast iron skillet in oven while it’s preheating.
Make salsa verde by adding all ingredients to a food processor and pulsing until smooth, chill until ready to use.
Start pickling your red onions by heating vinegar and sugar in a small saucepan on the stove top over medium heat until the sugar dissolves. Take off heat and add onions to the pan. Let onions cool with the mixture, set aside.
Carefully remove case iron skillet from oven, add a drizzle of vegetable oil then chips. Spread evenly across bottom the skillet, then top with cheddar cheese, and 1 1/2 cups salsa verde. Place back in the oven and bake for 10 minutes.
While chilaquiles are baking, make your fried eggs. Add a little oil to a skillet and crack open both eggs directly into the pan. Cover and cook on medium-low heat for about 5 minutes or until eggs are set but yolk is still runny.
When finished, top with sour cream, pickled red onions, and any remaining chopped cilantro