Name: The Best Chilaquiles
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 8 oz thick tortilla chips; 1 lb tomatillos, husked and rinsed; 2 jalapeños; 1 white onion, halved; 3 cloves garlic; 1/2 cup, plus more for topping fresh cilantro; 1 tsp kosher salt; 1/2 cup chicken or vegetable broth; 2 tbsp olive oil; 4 large eggs; 1/2 cup queso fresco, crumbled; 1/4 cup Mexican crema or sour cream; 1 avocado, sliced; 1 lime lime wedges (for serving)

The Best Chilaquiles

Prep

10m

Cook

15m

Total

25m

Bigly says

Sit down for this one. Chilaquiles. The BEST chilaquiles. If you have not had chilaquiles, you have not lived. You have existed. You have been a guy walking around in shoes. But you have not lived, and I am here to fix that, today, right now, in one pan. Chilaquiles is what happens when last night's tortilla chips wake up and decide to become the greatest breakfast on Earth. A redemption story. A Cinderella story. Tremendous.

A guy named Ramón taught me chilaquiles. Ramón was the truth. Ramón did not say much — Ramón pointed at things, and the things he pointed at became dinner — and Ramón told me ONE thing about chilaquiles that has stayed with me: the salsa goes in HOT, the chips go in HOT, you mix them HOT, you eat them HOT. You wait too long, the chips get soggy. Soggy chilaquiles is a SAD chilaquiles. Soggy chilaquiles is what brunch places with a 45-minute wait serve you for $24 and a microgreen on top. We do not do soggy. We do chilaquiles with TEETH.

And this recipe is FREE — no cookie banner with 18 toggles asking about your 'preferences,' no newsletter signup before the ingredients, no autoplay video of a clean apron telling you a 'quick story' that is actually nine minutes long. Other sites bury this exact information behind 47 popups and a vendor list of 200 advertising partners. A scandal. A crime. We give you the salsa, we give you the chips, we give you the egg, we shut up. People come up to me and say, 'Bigly, I went to Mexico, and yours are better,' and I do not argue. I never argue with these people. They are correct.

Ingredients

8 ozthick tortilla chips(thick, sturdy chips, the thin ones turn to mush, sad)
1 lbtomatillos, husked and rinsed
2jalapeños(use 3 if you're brave, 1 if you're not, no judgment, a little judgment)
1white onion, halved(half for the salsa, half diced for topping)
3 clovesgarlic
1/2 cup, plus more for toppingfresh cilantro
1 tspkosher salt
1/2 cupchicken or vegetable broth
2 tbspolive oil
4large eggs
1/2 cupqueso fresco, crumbled
1/4 cupMexican crema or sour cream
1avocado, sliced
1 limelime wedges (for serving)

Steps

1
Place the tomatillos, jalapeños, half the onion, and garlic in a saucepan. Cover with water and bring to a boil. Simmer for 8 minutes, until the tomatillos turn olive-green and soften.
2
Drain the vegetables and transfer to a blender. Add the cilantro and salt. Blend until smooth.
3
Heat the olive oil in a large skillet over medium heat. Carefully pour in the salsa verde — it will splatter. Cook for 3-4 minutes, stirring, until the color deepens and the salsa thickens slightly.
4
Stir in the broth and bring to a simmer.
5
Add the tortilla chips to the skillet and gently toss with the salsa, coating every chip. Cook for just 60-90 seconds — the chips should soften slightly at the edges but stay crisp in the center. Remove from heat immediately.
6
In a separate nonstick skillet, fry the eggs in a little oil over medium heat until the whites are set and the yolks are still runny, about 3 minutes.
7
Divide the chilaquiles among 4 plates. Top each with a fried egg, crumbled queso fresco, a drizzle of crema, sliced avocado, diced white onion, and fresh cilantro.
8
Serve immediately with lime wedges on the side.

One more thing

That is chilaquiles. Twenty-five minutes from a bag of chips on your counter to a plate of breakfast that makes every previous breakfast look like a sad little prison meal. Crispy chips, bright tangy salsa verde, a runny yolk that breaks open and gets in EVERYTHING, salty queso fresco, cool crema. It is a perfect bite. Every bite. There are no bad bites. Eat fast. Eat with both hands. Do not talk during. You can talk after. Talking can wait. The chilaquiles cannot. Now go eat.