Entree: Mexico – Central Mexico – Chilaquiles verdes con pollo y huevo estrellado (green chilaquiles with shredded chicken and fried eggs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

- 12 corn tortillas, approx. 6 in (15 cm) each, cut into wedges
- 1/2 cup (120 ml) vegetable oil, for frying
- 2 cups (480 ml) salsa verde, fresh or homemade
- 2 cups cooked shredded chicken, approx. 10 oz (280 g) total
- 4 large eggs
- 4 oz (115 g) queso fresco, crumbled
- 1/2 cup (120 ml) Mexican crema
- 1/2 small white onion, about 2 oz (60 g), thinly sliced
- 1/4 cup (4 g) cilantro, chopped
- Salt and freshly ground black pepper to taste

Instructions

1. Fry tortilla wedges in hot oil (see previous recipe) until crisp; drain and season lightly with salt.
2. In a clean skillet, warm salsa verde over medium heat until simmering. Add tortilla wedges and toss gently to coat; let soften about 1–2 minutes.
3. Stir in the cooked shredded chicken and heat until warmed through, 2–3 minutes; season to taste.
4. In a small nonstick pan, heat 1–2 tbsp (15–30 ml) oil over medium heat and fry eggs sunny-side up (estrellado) until whites set but yolks remain runny, seasoning with salt and pepper.
5. Plate the chilaquiles, top each serving with a fried egg, then sprinkle with queso fresco, drizzle with crema, scatter sliced onion and cilantro. Serve immediately so yolks mingle with the salsa.