Mexican Chilaquiles Skillet
A stovetop skillet of crispy tortilla strips layered with savory protein, cheese, and salsa. Ingredients are fried together until the tortillas soften slightly while retaining texture.
Ingredients
Method
Cut corn tortillas into 1-inch strips. Cook and shred the protein if not using pre-cooked; season lightly. Mince garlic and dice onion. Chop cilantro if using.
Heat oil in a large skillet over medium-high heat. Working in batches, fry tortilla strips for 1–2 minutes until light golden and crispy. Transfer to a plate lined with paper towels; season with salt.
In the same skillet, reduce heat to medium. Add diced onion and sauté until softened, about 2 minutes. Add garlic and cook for 30 seconds until fragrant.
Add the cooked protein and warm through, about 2 minutes. Pour in salsa and stir to combine. Return fried tortilla strips to the skillet and toss gently until lightly coated and slightly softened, about 2–3 minutes.
Sprinkle cheese evenly over the skillet and remove from heat. Drizzle with crema, top with cilantro, and serve with lime wedges on the side. Season to taste with salt and pepper.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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