Chilaquiles with Blistered Tomatillo Salsa and Eggs
Chilaquiles with Blistered Tomatillo Salsa and Eggs is a flavorful Mexican Mexican Recipes dish prepared with quality ingredients. Prepare campfire for medium-high heat; lightly oil grate.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPrepare campfire for medium-high heat; lightly oil grate.
Grill tomatillos and jalapeños, turning occasionally, until lightly charred and beginning to collapse, 8–10 minutes; transfer to a cutting board.
Meanwhile, grill onion, turning occasionally, until charred and beginning to soften, 10–12 minutes; transfer to cutting board with charred tomatillos and jalapeños.
Finely chop tomatillos, chiles, and onion and transfer to a large skillet.
Add lime juice and toss to combine; season salsa with salt and pepper.
Set aside (keep in skillet).
Heat 2 tablespoons oil in another large skillet on camp stove over medium-high.
Crack eggs into skillet; season with salt and pepper.
Cook, rotating skillet occasionally, until whites are golden brown and crisp at the edges and set around the yolk (which should still be runny), about 2 minutes.
Heat reserved salsa on camp stove over medium just to warm through.
Mix in black beans and tortilla chips and cook, tossing and adding up to 1/4 cup water if needed to loosen, until chips are just softened, about 3 minutes.
Serve chilaquiles in skillet topped with eggs, dollops of yogurt, ricotta salata, hot sauce, and cilantro.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.