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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

Chilaquiles

  • 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

Instructions

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.

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Meet Chef Tony

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