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The Pantry Project: Chilaquiles

Mary Burich | April 9, 2020

Food | The Pantry Project

Recipes to make you look like a pro

If you like nachos, you’ll be head over heels for chilaquiles. What’s even better? They’re from Hormel Foods Chef Tony Finnestad, a pro when it comes to whipping up masterful dishes that don’t require a culinary degree.

I always have pickled onions on hand. I use them in tacos, I use them on eggs, I use them for toppings – wonderfully versatile and super flavorful and really, really easy to make.

Chef Tony Finnestad


  • Total Time

    10 minutes
  • 1 cup salsa
  • 3 cups tortilla chips
  • 1/4 cup queso fresco cheese, crumbled
  • 1/4 cup pickled onion, if desired
  • 2 tablespoons chopped avocado
  • 2 tablespoons charred corn, if desired
  • 2 tablespoons cilantro, roughly chopped
  • Squeeze of 1 slice fresh lime
  • 1 fried egg, if desired


In medium skillet over low heat, bring salsa to boiling. Add chips; cook 2 to 3 minutes or until chips start to soften. Remove chips and sauce to serving plate and top with remaining ingredients. Serve immediately.

Meet The Chef
Tony Finnestad knows where they’re coming from
Meet Chef Tony