About the Recipe
Dip into the egg mixture, then coat thoroughly with the crushed tortilla chips, pressing gently so they adhere.
PRODUCT
NEEDED!
Ingredients
180 g Masamor totopos
50 g queso fresco (Del Barrio), crumbled
50 ml sour cream
1 ripe avocado, sliced
200 g Frijolitos con elote (Garibaldi)
2 eggs (fried, scrambled, or poached)
Salsa verde (Herdez), to taste
Fresh cilantro, chopped
Chopped white onion, to taste
Salt to taste
Optional: oil for reheating salsa or to lightly fry totopos
Preparation
Step 1
Warm the salsa: Pour the desired amount of Herdez salsa verde into a pan and heat over medium heat. Optionally, add a splash of water for a lighter texture..
Step 2
Add the totopos: Once the salsa is hot, add the Masamor totopos and toss gently until evenly coated. Cook for 1–2 minutes until slightly softened but still crisp.
Step 3
Prepare the toppings: While the totopos simmer, cook the eggs as you prefer (fried, scrambled, or poached). Heat the Frijolitos con elote in a separate pan or microwave.
Step 4
Plate the chilaquiles: Transfer the sauced totopos to a plate. Top with eggs, frijoles, crumbled queso fresco, and sliced avocado.
Step 5
Garnish and serve: Drizzle sour cream on top and finish with chopped onion and fresh cilantro. Serve immediately.