





Chilaquiles are served as breakfast everywhere in Mexico. In Mexico City, they are loaded onto a bolillo roll and called "Tecolota". Chilaquiles are made with tortilla chips (totopos) soaked in green or red salsa, garnished with onion, cilantro, sour cream and fresh cheese.
This recipe was created for McCormick for Chefs by Chef Ricardo Mejía.
Deseed all peppers to avoid extra heating sensation. You can have chilaquiles with no chicken, or substitute it for meat or fried eggs.