Green Salsa (Salsa Verde):

3 cups Tomatillos, large dice

1 ea large Onion, large dice

5 ea Garlic cloves, minced

3 ea Serrano Peppers (maybe +/- for desired heat)

½ cup Cilantro, chopped

2 Tbls Olive Oil

tt Salt and Pepper

water or chicken stock as needed

To Prepare Chilaquiles:

2 cups (approx) Tortilla Strips, fried

3 ea Scrambled Eggs (w/Salt , Pepper and cream)

¼ cup Chihuahua Cheese, grated (cheddar or Monterrey Jack is OK)

For garnish:

Pico de gallo (chopped onions, tomatoes, serranos and cilantro)

Sour Cream

Cotija Cheese


In sauce pan heat olive oil and add tomatoes, onions, garlic and serranos. Saute briefly, add water or broth to prevent sticking and induce boiling. Cook until tomatoes are fully cooked. Remove from heat. Cool slightly before blending to prevent splashing and spewing blender. Add cilantro and salt/pepper and blend well. Return to heat and cook with a little broth until translucent. Should be slightly clear and more fluid than a regular salsa. Reserve warm for remainder of recipe or cool and use later. Can be made several days in advance.

To Prepare Chilaquiles:

Cook scrambled eggs and reserve. Fry tortilla chips and toss with hot salsa in sauté pan very briefly coating chips thoroughly. Place coated chips on plate (must be done at last minute). Top chips with scrambled eggs. Top eggs with a little more salsa verde. Cover with grated cheese and broil until cheese is melted and slightly brown. Must be done quickly or chips will become soggy. Garnish by sprinkling pico de gallo and crumbled cotija cheese, sour cream and cilantro.