Chilaquiles

Our version of chilaquiles is a vibrant, flavor-packed dish that takes this Mexican classic to new, exciting heights. Crispy tortilla chips are smothered in a traditional salsa verde that brings a bright, tangy kick, perfectly balanced by the warm, earthy spices of our Besyar Mazadar seasoning blend. But what truly sets these chilaquiles apart is the addition of a rich, homemade Peruvian green sauce—an irresistible blend of fresh herbs, creamy textures, and a hint of spice.

Servings

4

Prep Time

15 Min

Cook Time

20 Min

Ingredients

1/2 cup Kewpie mayo

1 bunch cilantro, chopped

1 jalapeño, seeded & chopped

4 garlic cloves

1/2 cup Cotija cheese

2 tbsp aji amarillo

4 tbsp olive oil

Juice of one lime

2 cups salsa verde

1 cup chicken bone broth

4 tbsp Noshejan Besyar Mazadar

4 large eggs

6 ounces of your favorite tortilla chips. The thicker the better.

1 avocado, sliced

1 lime, quatered

2 medium radishes, halved & thinly sliced

1/4 cup crema or sour cream

1/4 cup sliced green onion

Instructions

Combine the mayo, cilantro except for 2 tbsps, jalapeño, garlic, 1/3 cup Cotija, aji amarillo, 2 tbsps olive oil, and lime juice in a food processor. Blend until smooth. Set aside.

Heat a large skillet (something you want to serve this dish in) over medium-high heat. Add the salsa verde, broth, and 2 tbsps Noshejan Besyar Mazadar. Mix well and cook for 10 minutes, stirring occasionally.

Heat the remaining olive oil over medium-high heat in a separate frying pan. Sprinkle the eggs with 1 tbsp Noshejan Besyar Mazadar and fry the eggs to your desired doneness. Set aside.

Add the chips and mix until all of the chips are coated in the salsa mixture. Remove from heat.

Evenly spoon the mayo sauce over the tortillas.

Add the eggs over the sauce-covered chips.

Top with avocado and radishes.

Drizzle the crema over the dish and sprinkle with the remaining Noshejan Besyar Mazadar. Top with green onion, the remaining Cotija cheese, and cilantro.