These teeny chilaquiles are the perfect snack.


  • 3 (1-inch) corn tortillas
  • Oil, for frying
  • 1 teaspoon finely chopped white onion
  • 1 teaspoon salsa verde
  • 1 quail egg, beaten
  • 1 tablespoon shredded Monterey Jack cheese
  • 1/2 teaspoon crumbled queso fresco
  • 1 teaspoon finely chopped fresh cilantro


  1. Cut each tortilla into 4 wedges. Heat oil in a pot and fry tortillas until golden.
  2. Next, heat oil in a skillet and add onion and salsa verde; cook until heated through. Stir in beaten egg.

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