These are Chilaquiles Divorciados with eggs, avocado, cilantro, queso fresco, and Salsa Verde and Salsa Roja and baked to perfection.
This is one of my favorite Mexican breakfasts – you can have chilaquiles with a red sauce or a green sauce, but why not have both? I encourage you to make the homemade salsa verde – this is where the flavor of the dish is! If not, my favorite and most authentic brand of salsa verde and rojo are from Patricia Quintana.
You can toast the tortillas in the oven or fry them. Frying the tortillas really gives it that restaurant quality taste. Chilaquiles Verdes means chilis and greens in the Nahualtl language - a dialect in Mexico. This dish is the ultimate hangover dish in Mexico. You can garnish chilaquiles with eggs or chicken, and avocado, cilantro, queso fresco or cotija cheese, onion, tomato and serrano.
How to make Chilaquiles Divorciados
Preheat the oven to 400 F.
Cut the corn tortillas up into 8ths, like a pizza. Pour oil into a deep pan, about ½ inch deep of oil. Heat up on medium heat and wait for the oil to shimmer. Add the pieces of tortilla into the pan and fry until golden. Flip to the other side and repeat. Remove the tortillas and lay them down on a plate lined with paper towels. Repeat with the rest.
Pat the tortillas dry with a paper towel and split them up into two bowls. In one bowl mix your salsa verde and in the other mix salsa roja. Top with the cheese and bake in the oven for 5-8 minutes, until the cheese melts.
Take the chilaquiles out of the oven and top with the eggs, cilantro, and avocado.