Cast-Iron Chilaquiles

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Serves 2-3 | Prep Time 10 mins | Cook Time 30 mins

Why I Love This Recipe

This recipe comes from our researcher, Jennifer Story! Contact her by emailing [email protected] or calling 972-502-9949.

Ingredients You'll Need

8 Corn Tortillas – Cut into Strips or Wedges
½ Onion – Finely Chopped
1 Red Bell Pepper – Chopped
1 Tomato – Diced
1 Cup Smoked Gouda – Shredded
4 Eggs
¾ Cup of Salsa (Chunky Preferred)
Vegetable Oil
1 Avocado – Sliced (Optional)


Set oven to high broil
Add approx. 1 cup of vegetable oil to a small or medium pan and bring to a medium-high heat
*You will want to put the pan on the back burner because popping will occur
*The bigger the pan the more oil will be required
Add a small portion of tortilla strips/wedges at a time and cook until golden and crispy
Set tortillas aside on a paper towel lined plate to absorb excess oil and repeat steps 4 and 5 until all tortillas are crispy
In a separate cast-iron skillet (or oven safe pan) add 2 tbsp of vegetable oil and bring to a medium-high heat
*For those more advanced, you can start this while frying the tortilla strips/wedges
Add onions and sauté until nearly translucent
Add bell peppers and cook until blistered
Add tomatoes, stirring for about 2 minutes
Crack and add eggs then salsa and allow to settle for about a minute
Mix all the ingredients together until eggs are nearly cooked
*You want the eggs to be slightly runny before adding the tortillas
Add in tortillas and mix all ingredients together until all tortillas are coated
Sprinkle cheese on the top and place skillet on top rack of the oven, allowing cheese to melt, approx. 30 sec – 1 minute
Carefully remove hot skillet from oven
Add avocado slices, serve immediately and enjoy!

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