Ingredients
16corn tortillas
2tbspextra-virgin olive oil
½tspfine-grain sea saltor 1 tsp flaky sea salt
2tspextra-virgin olive oil
3cupssalsa verde24 ounces, either homemade or store-bought
2tbspfresh cilantrochopped
4fried eggs
1avocadodiced
⅓cupCotija cheesequeso fresco or feta cheese, crumbled
3tbspred onionchopped
2tbspcilantrochopped
Preparation
Preheat the oven to 400 degrees F with racks in the upper-middle and lower-middle positions. Line 2 large baking sheets with parchment paper.
Brush both sides of each tortilla lightly with oil. Stack the tortillas, 4 at once, and slice them into 8 wedges. Repeat with remaining tortillas.
Divide the wedges between the two baking sheets and arrange them evenly across the pans. Sprinkle half the salt over one pan and half over the other.
Bake, swapping the pans on their racks every 5 minutes, until the chips are curling up at the edges and some are starting to turn golden on the edges.
When the chips on the top rack turn golden on the edges, remove that pan and move the pan on the lower rack up to the top. Bake until those chips start turning golden on the edges, then remove from the oven.
Once the chips are out of the oven, warm the olive oil in a large, non-reactive skillet or Dutch oven over medium heat. Once it’s simmering, add the salsa verde carefully to avoid splatters.
Raise the heat to medium-high and bring the mixture to a simmer, then remove the skillet from the heat.
Stir in the tortilla chips and cilantro until all of the chips are lightly coated, then cover and let the mixture rest off the heat for about 2 to 5 minutes until the chips have softened slightly.
Uncover the pot and add the toppings of your choice, then divide the chilaquiles onto individual plates and serve immediately.
