Mexican Chilaquiles

Mexican Chilaquiles

Mexican Chilaquiles


4 servings


  • 8 cups water
  • ½ tablespoon sea salt
  • 6 L&B Large Organic Brown Eggs
  • 2 cups L&B Organic Low Sodium Chicken Broth
  • 10 ounces (1 container) L&B Organic Pico de Gallo Salsa
  • 14 ounces L&B Organic Blue Corn Tortilla Chips
  • 1 ½ cups shredded organic Mexican-style cheese
  • 1 bunch organic green-top radishes, trimmed and sliced thin
  • 1 bunch organic green onions, chopped
  • 1 bunch organic cilantro, chopped fine
  • Sea salt, to taste


  1. Heat oven to 350 F.

  2. Fill a large saucepan with the water. Bring the water to a low boil over medium heat and add ½ tablespoon of salt. Carefully crack eggs into the water without breaking the yolks and let poach over medium-low heat. When egg whites have set just enough to hold together, gently nudge with a slotted spoon to keep them from sticking to the bottom of the pan. Let the eggs cook for about one minute more and remove them to a plate; they should still be somewhat undercooked.

  3. Heat a large heatproof sauté pan over medium-high heat. Add chicken broth and pico de gallo and bring to a simmer. Add tortilla chips to the pan and stir until evenly mixed. Sprinkle shredded cheese over the chips. Turn off the heat and place par-cooked eggs on top of the cheese. 

  4. Place pan in the oven for 5 to 7 minutes, until cheese is melted. Remove from oven and season with sea salt. Garnish liberally with radishes, green onions and cilantro. Serve immediately.

* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.