Chilaquiles Divorciados
Crispy tortilla chips split down the middle—one half smothered in tangy tomatillo salsa verde, the other in spicy red chile sauce. Topped with fried eggs, crema, and fresh cilantro for a vibrant vegetarian dinner.
- Total time
- 25 min
- Servings
- 2
- Calories
- 468
- Protein
- 14g
Ingredients
- 3 cups tortilla chips (thick-cut or fried tortillas, cut into wedges)
- 1 cup salsa verde (jarred)
- 1 cup red chile sauce or hot salsa (jarred)
- 2 large eggs
- ¼ cup crema or sour cream
- ⅓ cup queso fresco or cotija cheese, crumbled
- ¼ cup fresh cilantro, chopped
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high heat until shimmering, about 90 seconds.
- 2
Add tortilla chips and toss briefly to coat. Spread into two piles on opposite sides of the skillet.
- 3
Pour salsa verde over one pile, red chile sauce over the other. Toss each side separately until chips are coated and beginning to soften, 2–3 minutes.
- 4
Push chips to the sides, crack both eggs into the center, and fry until whites set but yolks still jiggle, 3–4 minutes.
- 5
Drizzle crema across the center. Scatter cheese and cilantro over both sides. Serve immediately from the skillet.
Tools you’ll need
- 12-inch non-stick or cast iron skillet
- wooden spoon or spatula
- measuring cups
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