Chips soaked in salsa topped with egg, a classic Hispanic breakfast.


  1. Preheat oven to 400°.
  2. Coat an 8 x 8-inch casserole dish with cooking spray. Combine 1 cup Mexican cheese and the tortilla chips in the casserole dish.
  3. In a blender, puree the salsa and water. Pour the mixture over the tortilla chips, let stand for 5 minutes. Top with remaining ¼ cup Mexican cheese.
  4. Bake for 20 minutes. Remove from the oven. Using the back of a spoon, make 5 divots in the crust. Crack an egg into each divot. Season to taste with salt and pepper.
  5. Bake for 10-15 minutes until egg whites are cooked, but the yolk is runny.
  6. In a small bowl, combine the sour cream and milk.
  7. Remove chilaquiles from oven, allow to rest for 5 minutes. Drizzle with sour cream mixture and sprinkle with onions, cilantro and fresco cheese.

Recipe courtesy of Chef Michelle,
ALDI Test Kitchen


Carlini Cooking Spray

1 ¼ cups Happy Farms Shredded Mexican Cheese, divided

7 ounces Clancy's Multigrain Tortilla Chips

24 ounces Casa Mamita Medium Salsa

1 cup water

5 Goldhen Large Eggs

Stonemill Essentials Iodized Salt, to taste

Stonemill Essentials Ground Black Pepper, to taste

½ cup Friendly Farms Sour Cream

2 tablespoons Friendly Farms 2% Milk

½ red onion, diced

¼ cup chopped cilantro

¼ cup crumbled Benita Fresco Cheese (optional)

Prep Time:
10 minutes

Cook Time:
30 minutes

Total Time:
40 minutes