Strawberry Chilaquiles

About this recipe

This modern twist on traditional chilaquiles combines the sweetness of fresh strawberries with crispy tortilla chips, creamy queso fresco, and perfectly fried eggs. Ideal for a breakfast or brunch gathering, this dish offers a delightful balance of flavors and textures.

Ingredients

• 8 corn tortillas, cut into quarters
• 1 cup sliced strawberries
• 1/2 cup crumbled queso fresco
• 1/4 cup chopped fresh cilantro
• 1/4 cup diced red onion
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 jalapeno, seeded and diced
• 1 cup salsa
• 4 large eggs
• Salt and pepper to taste

Directions

1. 1

   Preheat the oven to 350°F (175°C).

2. 2

   Arrange tortilla quarters on a baking sheet and bake until crispy, about 10-15 minutes.

3. 3

   Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add minced garlic and diced jalapeno, cooking until fragrant, about 2-3 minutes.

4. 4

   Stir in 1 cup of salsa, combining well with garlic and jalapeno. Simmer for 2-3 minutes.

5. 5

   Add crispy tortilla chips to the skillet, tossing to coat in salsa. Warm through, about 2-3 minutes.

6. 6

   Fry eggs in a separate non-stick skillet to your preferred doneness. Season with salt and pepper.

7. 7

   Divide chilaquiles among plates. Garnish with sliced strawberries, queso fresco, cilantro, and red onion, placing a fried egg atop each serving.

8. 8

   Serve and enjoy your strawberry chilaquiles!