• 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.
  3. Pour mixture over the tortillas and add cheese. Serve topped with cilantro and queso fresco.