Our version of Chilaquiles has the Mini Pupusas all dressed up for brunch, lunch, snack…..the possibilities are endless. This skillet meal combines spicy chorizo with chile verde, gooey cheese and a zesty kick of pickled onions and lime.
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2 bags Tres Mini Pupusas (any flavor)
2 cups chile verde
4 large eggs
1/2 cup Monterey Jack cheese
1/2 lb Mexican chorizo, cooked in Tres skillet sauce
Sliced limes, for serving
Cook mini pupusas according to directions on package.
Place half of mini pupusas in a large cast iron skillet along with the chile verde. Heat over medium until simmering.
Meanwhile, cook 4 eggs until whites are set but yolks are still runny, about 3 minutes. Set aside.
Add remaining cooked mini pupusas to cast iron skillet, then top with cheese and crumbled chorizo. Broil until cheese is melted, then remove from oven and top with eggs, pickled onions, radishes and cilantro. Serve with sliced lime.