Ingredients
Fire-Roasted Poblano & Charred Tomato Salsa
- 2 fresh poblano chiles
- 3 large tomatoes halved
- 2 cloves garlic peeled
- ½ yellow onion quartered
- ½ cup cherry tomatoes halved
- 1 tablespoon apple cider vinegar
- 2 tablespoon olive oil
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- 1 teaspoon salt
Cilantro Crema
- ⅓ cup Mexican crema or sour cream
- 1 tablespoon lime juice
- ¼ cup cilantro chopped
- ¼ teaspoon salt
Chili-Lime Pistachio Crumble
- ¼ cup Setton Farms pistachio kernels crushed
- 1 teaspoon lime zest
- ½ teaspoon chili flakes
- ¼ teaspoon salt
To Assemble
- 3 cups Masa brand tortilla chips
- 2 eggs
- ⅓ cup cotija crumbled
- 1 avocado sliced
- 1 radish thinly sliced
- Cilantro leaves for garnish
- 2 tablespoon neutral oil for frying eggs
Method
Broil the Vegetables
- Preheat broiler to high. Place poblanos, halved tomatoes (cut side up), onion, and garlic on a baking sheet. Drizzle with 1 tablespoon olive oil.
- Broil for 6–8 minutes, turning poblanos occasionally, until everything is deeply charred.
- Transfer poblanos to a covered bowl to steam for 5 minutes. Peel skins, remove seeds, and roughly chop.
Make the Salsa
- Blend chopped poblanos with charred tomatoes, garlic, onion, vinegar, 1 tablespoon olive oil, cumin, paprika, and salt until smooth. Adjust seasoning.
- Fold in halved cherry tomatoes for brightness.
Make the Cilantro Crema
- Blend or stir together crema, lime juice, cilantro, and salt until smooth.
Make the Pistachio Crumble
- Crush pistachios and mix with lime zest, chili flakes, and salt.
Fry the Eggs
- Heat neutral oil in a nonstick pan over medium-high. Crack in eggs and fry until crispy at the edges and yolks are still runny, about 2–3 minutes. Season with salt.
Assemble the Chilaquiles
- In a skillet over low heat, warm the poblano salsa with cherry tomatoes. Add tortilla chips and gently toss until just coated.
- Plate and top with cotija, avocado slices, radish, cilantro crema, and pistachio crumble. Finish with a fried egg on top.