Chilaquiles With Quail Eggs
- Prep time: 5–10 min
- Cook time: 10–15 min
- Serves: 1–2 people
What’s a chilaquile (pronounced “chee-lah-key-lay”), you ask? It’s only one of the most delicious dishes to come out of Mexico. They’re basically corn tortilla pieces or chips that are fried, cooked in salsa and sprinkled with cheese.
Then, of course, they’re served with eggs. Or in this case, creamy and delectable quail eggs. A true comfort food!
- 1/2 bag of organic blue corn tortilla chips
- 1 cup smoked bacon bits (or shredded chicken)
- 1 cup mozzarella cheese, grated
- 1/2 bottle of La Costeña Salsa Verde or Homestyle Salsa
- 4 quail eggs
- Sour cream, for garnishing
- Onion slices, for garnishing
- Chives, for garnishing
- Cilantro, for garnishing
- 1 can La Costeña Refried Beans (if desired)
Before you begin: The below instructions are for baking in a glass or ceramic baking dish. You can also cook or bake the chilaquiles in a skillet. Layer the ingredients inside the skillet and either cook for 5 minutes covered on the stove on medium heat or 10 to 12 minutes in the oven at 450°. Don’t let them get mushy!
Preheat oven to 450°.
In a glass or ceramic baking dish, layer the corn chips, cheese, bacon bits (or shredded chicken) and salsa. Repeat for 2 to 3 more layers. Make sure the chips are covered in salsa!
Quickly cover and bake for 10–12 minutes or until the cheese is melted.
While the chips and topping cook, warm up a frying pan on low heat. When the chips are nearly ready, fry the quail eggs sunny-side-up, so there’s still plenty of runny yolk.
Serve the chilaquiles on a plate, topped with the fried egg. Add a scoop of warm La Costeña refried beans if desired.
Garnish with a tablespoon of sour cream, some sliced onion, and a sprinkle of chives and cilantro.
For a fun twist, add avocado to the top of the dish to make it prettier — or sprinkle a side of refried beans with feta cheese! Eggs don’t need to be on top — they can also go on the side.