Chilaquiles with Fried Eggs and Tomatillo Salsa

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Lodge Cast Iron Nation Great American Cooking from Coast to Coast

  • Yield: 6 Servings


  • 3 tablespoons peanut or vegetable oil
  • 12 (6-inch) corn tortillas, each cut into 6 wedges
  • 1 recipe Tomatillo Salsa
  • ½ cup grated queso fresco or a high-moisture Monterey Jack cheese
  • ½ cup goat cheese, separated into small pieces
  • 2 tablespoons unsalted butter or nonstick cooking spray
  • 6 large eggs, preferably farm-fresh
  • Kosher salt and freshly ground black pepper to taste
  • 12 tablespoons crumbled goat cheese
  • 12 small sprigs fresh cilantro
  • 12 tablespoons crème fraîche
  • 6 slices ripe avocado
  • 6 lime wedges
How to Make It
  1. Heat the oil in a Lodge 10- or 12-inch cast iron skillet over medium-high heat. When the oil is almost smoking, add the tortillas, breaking them apart, and cook, stirring, until crispy. Drain any excess oil from the skillet, then pour the tomatillo salsa over the tortillas, and mix well. Add the queso fresco and ½ cup goat cheese, and mix lightly. Reduce the heat to low.
  2. Heat a Lodge 12-inch cast iron griddle over medium-low heat. Heat 6 serving plates in a warm oven.
  3. Melt the butter over the surface of the griddle, or remove from the heat, and coat with cooking spray. Gently break the eggs onto the griddle, trying to keep them separate from one another. Cook them sunny side up, and season with salt and pepper to taste. Just before the eggs finish cooking, stir the chilaquiles, and place a portion of the mixture in the center of each warm plate. Top with a fried egg, sprinkle with 1 to 2 tablespoons goat cheese, and tuck in 2 sprigs cilantro. Drizzle 2 tablespoons crème fraîche over all, and top with a slice of avocado. Serve a lime wedge on the side, if desired.
  4. Tomatillo Salsa
  5. Makes: 4½ to 5 cups Ingredients:
    • 4 cups tomatillos, peeled from their papery husks
    • 4 garlic cloves, peeled
    • ½ medium onion, roughly chopped
    • 3 serrano chiles
    • 1 cup water
    • ¼ to ½ teaspoon kosher salt, to taste
    • 2 tablespoons peanut or vegetable oil
    1. In a blender, puree the tomatillos, garlic, onion, chiles, water, and salt until smooth.
    2. Heat the oil in a Lodge 10-inch cast iron skillet over medium-high heat for about 2 minutes, then add the puree it will splatter, so be careful.
    3. Cook until heated through, 3 to 4 minutes. Keep warm until needed.

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