Chilaquiles Divorciados

servings

Chilaquiles divorciados are a fun and flavorful twist on a classic—half red, half green, with something tasty like eggs or beans right down the middle. A playful way to enjoy both salsas on one plate, perfect for breakfast, brunch, or even a cozy dinner.

prep 20

cook 20

total 40

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Ingredients

▢ 2 cups salsa verde (or use store-bought)
▢ 2 cups salsa roja (or use store-bought)
▢ 12 medium tortillas (cut into wedges)
▢ cooking oil (any type you prefer)

For garnish

▢ 8 small eggs (fried)
▢ 1 small white onion (diced)
▢ queso fresco (crumbled)

Instructions

Cut corn tortillas into triangles. Fry in hot oil until crispy, then drain on paper towels. Or bake them if you prefer.
Cook your eggs however you like—fried, scrambled, poached. You can also fry up some diced potatoes or use frozen hash for a shortcut.
Divide the chips into two pans. Add red salsa to one, green to the other. Cook over medium-high heat for a couple of minutes until coated but still crisp.
Plate both chilaquiles side by side with a gap in between. Fill the center with potatoes and top with fried eggs. Finish with crumbled cheese and serve!

Notes

If you want, you can dice up some potatoes, season and fry them until they’re golden and crispy. Or, if you’re in a rush, go for frozen potato hash.
To prep ahead, fry the chips and make the salsas the day before. On the day of, just reheat everything and cook the eggs fresh. Makes assembly super quick!

Nutrition Information