Buzz
Photography: Jen Causey, Food Styling: Chelsea Zimmer, Prop Styling: Claire SpollenWhip up this chorizo chilaquiles verde recipe for any meal—breakfast, brunch, or dinner. Ready in under 30 minutes, it’s a hearty, satisfying dish featuring tortilla chips simmered in salsa, packed with vibrant, bold flavors. Spicy chorizo and perfectly fried eggs guarantee a filling experience. With handy shortcuts like store-bought salsa verde and pre-packaged tortilla chips, this delicious, comforting meal comes together in no time. Generously top with fresh cilantro, crunchy pepitas, and Cotija cheese, a crumbly Mexican cheese that adds a salty kick. Add creamy richness with diced avocado and a dollop of sour cream.
If Cotija cheese is unavailable, crumbled feta or queso fresco can be used as a substitute. For sour cream, plain whole-milk Greek yogurt works as a great alternative.
Ingredients
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2 Tbsp. olive oil, divided
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8 oz. fresh Mexican chorizo
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4 large eggs
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1 16-oz. jar salsa verde
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6 cups thin tortilla chips (from a 10-oz. bag)
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1 Tbsp. fresh lime juice (from 1 lime)
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2 Tbsp. chopped fresh cilantro, plus more for garnish
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1 oz. cotija cheese, crumbled (about 1/4 cup), divided
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2 Tbsp. pepitas
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2 Tbsp. sour cream
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Diced avocado and/or thinly sliced radishes, for serving
Directions
Cook chorizo:
Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add the chorizo and cook, stirring occasionally, until it browns and is fully cooked, about 4 minutes. Use a slotted spoon to transfer the chorizo to a small bowl, leaving the oil and rendered fat in the skillet.
Fry the eggs:
Pour the remaining 1 tablespoon of oil into the skillet and lower the heat to medium. Crack the eggs into the skillet, cover, and cook without disturbing until the egg whites are firm and the yolks remain soft, about 2 to 3 minutes. Transfer the eggs to a plate.
Cook tortilla chips in salsa:
Pour the salsa verde into the skillet and bring it to a gentle simmer, scraping up any browned bits from the bottom. Let it cook, stirring occasionally, for 2 minutes. Add the tortilla chips, half of the cooked chorizo, lime juice, chopped cilantro, and 2 tablespoons of cheese. Gently fold and stir to combine, being careful not to break too many chips, for about 3 minutes.
Top the chilaquiles:
Layer the dish with the fried eggs, the rest of the chorizo, the remaining 2 tablespoons of cheese, and pepitas. Add dollops of sour cream and garnish with avocado and/or radishes. Finish with a sprinkle of fresh cilantro leaves.
Make Ahead: Although you can prepare the ingredients ahead of time, this dish tastes best when served fresh and hot right after cooking.
