Blue Corn Chilaquiles

Blue Corn Chilaquiles

Recipe adapted from Mely Martínez’s “Mexican Chilaquiles”


1 bag of Frankferd Farms Blue Corn Tortilla Chips 3 Roma tomatoes, roughly chopped
1 jalapeño or serrano pepper
1/4 of a medium onion
1 clove of garlic
3-4 eggs
Toppings: avocado, radishes, cilantro, lime, cotija cheese


Add tomatoes, hot pepper of choice, onion, and garlic to a pot and cover with water. Cook at medium heat for 15 minutes, or until tomatoes and pepper have softened.

While the red salsa is cooking, prepare your toppings.

When 15 minutes are up, place the salsa mixture into a blender with 1/4 of cooking water and blend. Season with salt. Transfer salsa to a skillet and cook for 5 minutes to thicken.

In a separate skillet, fry your eggs.

When salsa has thickened, carefully add in the tortilla chips a few handfuls at a time. Cook for another 2 minutes until each chip is coated in salsa.

Portion chilaquiles onto plates and top with a fried egg.

Garnish with any additional toppings. Enjoy!