As a parent who has a busy schedule, I know it can seem challenging to give your kids healthy, delicious food that is simple and easy. I like to start off with things that I know my son likes and build off of that. When there are young kids and adults, it can be challenging to find dishes that everyone likes. This is a family classic, it’s flavorful and bright, yet easy to make and a real crowd pleaser.
Servings: 4
Cook Time: 45 min
Total Time: 45 min
INGREDIENTS
Tortilla Chips*
2 cups canola oil
10 corn tortillas
½ teaspoon kosher salt, divided
*You could substitute 4 cups store-bought tortilla chips for homemade.
Salsa
12 medium tomatillos (about 1 ½ pounds), husked and rinsed
Half of a white onion, roughly chopped
2 garlic cloves
1 jalapeño pepper, seeds and membranes removed
3 tablespoons extra-virgin olive oil, divided
½ teaspoon ground cumin
½ teaspoon kosher salt, divided
Chilaquiles
¼ cup Cacique jalapeño crema, plus more for serving
4 eggs
½ cup grated queso fresco
¼ cup lightly packed cilantro leaves, roughly chopped
3 radishes, thinly sliced
DIRECTIONS
Add the canola oil to a heavy-bottomed pot or cast iron skillet over medium-high heat and line a large bowl with paper towels. Stack the tortillas and cut them into sixths, as you would cut a pie.
When the oil is simmering, test it by dropping a piece of tortilla into the pan; it’s ready when it immediately sizzles and gives off tiny bubbles. Add a handful of tortilla pieces to the pan, making sure you don’t overcrowd the pan, and use your tongs to move them around so they cook evenly and don’t stick. After about 2 minutes, when they’re firm and no longer pliable, move them to the prepared bowl to drain. Let the oil heat back up before you repeat with the rest. Blot away any excess oil from the tops with more paper towels and toss with ½ teaspoon salt. Set aside, allowing the oil to cool in the pan before discarding it.
Heat the broiler with a rack set 3 to 4 inches below the heating element. On a rimmed baking sheet, toss the tomatillos, onion, garlic, and jalapeño with 1 tablespoon olive oil. Roast the vegetables under the broiler for 10 to 12 minutes, stirring every 5 minutes or so, until the tomatillos are charred but still intact. Carefully transfer them to a food processor and pulse with the cumin and remaining ½ teaspoon salt until they make a salsa.
Wipe away any excess oil from the skillet you used to make the chips and pour in the salsa. Whisk in the crema until it’s smooth, then warm the mixture over medium-low heat, stirring occasionally, so it can thicken slightly and come to a very low simmer. Gently fold in the tortilla chips until they’re evenly coated in salsa. Cover and remove the pan from the heat.
Separately, warm the remaining 2 tablespoons olive oil in a large nonstick pan over medium-high heat. Fry the eggs (in batches, if you need to) for about 3 minutes, until the whites are set; flip and cook for just 5 or 10 seconds so the yolk stays runny. Serve the eggs on top of the chilaquiles, sprinkled with queso fresco, cilantro, and radishes. Serve immediately.