Chicken Chilaquiles With Fried Eggs

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  • Level: Easy
  • Total: 50 min
  • Prep: 25 min
  • Cook: 25 min
  • Yield: 6 servings
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6 plum tomatoes, halved lengthwise

1 jalapeno pepper, halved lengthwise (remove seeds for less heat)

1 white onion, quartered

2 cloves garlic, unpeeled

2 tablespoons vegetable oil, plus more for frying

12 corn tortillas, each cut into 8 wedges

Kosher salt

1 tablespoon sesame seeds

1/2 teaspoon dried oregano

3 tablespoons ancho chile powder

1 bunch cilantro, stems and leaves separated

1 rotisserie chicken, skin removed, meat shredded

1 cup low-sodium chicken broth

6 large eggs

1/2 cup grated cotija cheese 6 radishes, thinly sliced

1/3 cup Mexican crema or sour cream (optional)


  1. Preheat the broiler. Place the tomatoes and jalapeno cut-side down on a foil-lined broiler pan. Add the onion and garlic and broil until blackened, 7 to 10 minutes. Peel the garlic.
  2. Meanwhile, heat about 1/2 inch vegetable oil in a deep saucepan over medium-high heat until a deep-fry thermometer registers 350 degrees F. Fry the tortillas in batches until light brown, about 1 minute. Remove with a slotted spoon and drain on paper towels; season lightly with salt while still hot.
  3. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the sesame seeds and toast until golden, 2 to 3 minutes. Transfer to a blender along with the broiled vegetables, oregano, chile powder, 1 teaspoon salt and the cilantro stems. Puree until smooth.
  4. Heat the remaining 1 tablespoon vegetable oil in the same skillet over high heat. Add the puree and cook, stirring often, until thickened, 8 to 10 minutes. (Partially cover the skillet if the sauce starts to splatter.) Reduce the heat to medium. Add the chicken and broth and heat through, 3 to 4 minutes. Fold in the tortillas and cook until softened, about 1 minute. Keep warm while you fry the eggs.
  5. Divide the chilaquiles among plates. Top with the eggs, cheese, radishes and cilantro leaves. Drizzle with crema, if desired.