Chilaquiles is a traditional mexican breakfast where corn tortillas are fried, scrambled eggs are added and either a red or green sauce is mixed in, topped with sour cream and cheese. Although I like chilaquiles, I don’t like soggy tortilla chips or the egg mixed in with the tortillas. So I make mine a bit differently.
My version of chilaquiles: a pyramid of black beans, crispy tortilla chips, green enchilada sauce and mozzarella cheese, baked until the cheese is gooey and bubbly, topped with a fried egg, cotija cheese, sour cream, cilantro and scallions. Slightly different technique, huge difference.
Ingredients: (serves 4)
- 12 corn tortillas, cut in triangles and fried until golden
- 1 can green enchilada sauce
- 1 can black beans
- Mozzarella or pepper jack cheese
- Cotija cheese or feta
- 4 fried eggs
- Green onion
- Red onion
- Sour cream
Directions: preheat oven to 450. In oven-safe bowl, add about 1/3 c. black beans. Top with fried tortilla triangles, lots of green salsa, and mozzarella cheese. Bake in oven until cheese is melted. Place a fried egg on top, and garnish with cotija cheese, cilantro, green onion, red onion, jalapeno and sour cream.