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A plate of chilaquiles topped with a sunny-side-up egg, dollops of crema, chopped cilantro, avocado slices, tomatoes, and crumbled cheese, served on a speckled ceramic dish.

Masa Chip Chilaquiles with Fire-Roasted Poblano & Charred Tomato Salsa

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Tortilla chips tossed in smoky poblano and charred tomato salsa, folded with fresh cherry tomatoes, and topped with cilantro crema, cotija, pistachio crumble, and crispy fried eggs.
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Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings: 2
Course: Breakfast, Brunch, Main Course
Cuisine: Californian, Mexican
Calories: 796
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Baking Sheet
  • Nonstick skillet
  • Mixing Bowls
  • Blender or food processor

Method
 

Broil the Vegetables
  1. Preheat broiler to high. Place poblanos, halved tomatoes (cut side up), onion, and garlic on a baking sheet. Drizzle with 1 tablespoon olive oil.
  2. Broil for 6–8 minutes, turning poblanos occasionally, until everything is deeply charred.
  3. Transfer poblanos to a covered bowl to steam for 5 minutes. Peel skins, remove seeds, and roughly chop.
Make the Salsa
  1. Blend chopped poblanos with charred tomatoes, garlic, onion, vinegar, 1 tablespoon olive oil, cumin, paprika, and salt until smooth. Adjust seasoning.
  2. Fold in halved cherry tomatoes for brightness.
Make the Cilantro Crema
  1. Blend or stir together crema, lime juice, cilantro, and salt until smooth.
Make the Pistachio Crumble
  1. Crush pistachios and mix with lime zest, chili flakes, and salt.
Fry the Eggs
  1. 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
  1. In a skillet over low heat, warm the poblano salsa with cherry tomatoes. Add tortilla chips and gently toss until just coated.
  2. Plate and top with cotija, avocado slices, radish, cilantro crema, and pistachio crumble. Finish with a fried egg on top.

Nutrition

Calories: 796kcalCarbohydrates: 34gProtein: 18gFat: 70gSaturated Fat: 15gPolyunsaturated Fat: 7gMonounsaturated Fat: 43gCholesterol: 56mgSodium: 1141mgPotassium: 1502mgFiber: 16gSugar: 7gVitamin A: 1966IUVitamin C: 50mgCalcium: 341mgIron: 4mg

Notes

Storage: this is a make-it-and-eat-it dish, the chips go soggy fast once tossed with salsa. The poblano salsa, cilantro crema, and pistachio crumble all keep separately in airtight containers in the fridge for about a week, so those are worth making ahead.

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