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Tapatio Chilaquiles

Serves: 6-8
This easy chilaquiles recipe is a quick and delicious! Short for time? Make it ahead of time and refrigerate for up to 3 days!


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  • 1 bag corn tortilla chips
  • 2 tbsp olive oil
  • 3 cups salsa verde
  • 6 eggs
  • 1/2 cup sour cream
  • 2 limes
  • 1 bunch cilantro
  • 1 Roma tomato
  • 1 yellow onion
  • 1/4 cup Tapatio hot sauce
  • 1/4 cup whipping cream
  • 1/2 cup Rizo Bros Queso Fresco
  • Salt and pepper


  1. Finely dice white onion
  2. Medium dice Roma tomatoes
  3. Roughly chop cilantro
  4. Heat large skillet to medium-high heat
  5. Whisk eggs with whipping cream, salt and pepper
  6. Add oil to pan and sweat onions for 2-3 minutes
  7. Add eggs and cool for 1-2 minutes until they are still slightly raw
  8. Add chips and fold together until chips are covered and finish cooking the eggs through
  9. Add salsa verde and fold together until eggs and sauce are heated
  10. Zest and juice 1 lime into bowl, add sour cream, Tapatio and stir
  11. Season sour cream with salt and pepper to taste
  12. Top with cheese, stir and heat until cheese is melted
  13. Top with tomatoes
  14. Serve warm and garnish with additional Tapatio hot sauce, sour cream and cilantro to taste. Enjoy!