Lawrence here. I’m a second-semester International Environmental Policy student and ICC Committee member.

This recipe for Chilaquiles Verdes has completely rocked my breakfast world. It is my own personal take on chilaquiles that I learned while patiently standing next to my boyfriend’s mother in her Central Valley, CA kitchen. She was born and raised in Mexico and shows her love through her amazing cooking. Not one for writing down recipes, I’ve transcribed here a version of what she does, infused with my own additions.

Chilaquiles Verdes for 2

7- 10 Corn tortillas – cut into 1/2 inch squares
Oil (olive, vegetable, doesn’t matter)
Good salsa verde (preferably homemade – contact me for that recipe!)
4 beaten eggs (or more if you’re hungry)
1 yellow onion – diced
1 jalapeño – diced
Mexican cheese (cotija or queso fresco)
chopped Cilantro (maybe from the MIIS Garden)

Start heating up a pan with oil. I use more than I would if I were sautéing veggies, but not so much that they’re deep frying. Cut your tortillas into 1/2 inch squares. The amount depends on how hungry you are. Once the oil is hot, throw tortillas in. As they start to brown and crisp up, move them around so each side gets crispy. Remove tortillas and put on plate w/ paper towel. Salt them right away. In the same pan, throw in the onion and jalapeño + salt and pepper and sauté for 5-10 min. Reserve some minced raw onion. Add 1/2 cup salsa to veggies. Then add the beaten eggs and scramble. Once eggs are cooked add more salsa to taste. At the end add the fried tortillas and incorporate it all together. Garnish with cheese, onion, cilantro, salsa y amor!


Photo Credit: Mariana Diaz

Person Who Submitted This Post
Lawrence Garber