The Pantry Project: Chilaquiles

Mary Burich | April 9, 2020

Food | The Pantry Project

Recipes to make you look like a pro

If you like nachos, you’ll be head over heels for chilaquiles. What’s even better? They’re from Hormel Foods Chef Tony Finnestad, a pro when it comes to whipping up masterful dishes that don’t require a culinary degree.

I always have pickled onions on hand. I use them in tacos, I use them on eggs, I use them for toppings – wonderfully versatile and super flavorful and really, really easy to make.
Chef Tony Finnestad

Chilaquiles

Tony Finnestad

Easy Meals

Total time

15 min

Prep Time

10 min

Cook Time

5 min

Cook Method

Stovetop

Dish Type

Appetizer

Ingredients


1	cup salsa
3	cups tortilla chips
¼	cup queso fresco cheese, crumbled
¼	cup pickled onion, if desired
2	tablespoons chopped avocado
2	tablespoons charred corn, if desired
2	tablespoons cilantro, roughly chopped
	Squeeze of 1 slice fresh lime
1	fried egg, if desired

Directions

In medium skillet over low heat, bring salsa to boiling. Add chips; cook 2 to 3 minutes or until chips start to soften. Remove chips and sauce to serving plate and top with remaining ingredients. Serve immediately.

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