- Jul 10, 2023
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2 Roma tomatoes
1 ½ ounces ancho chili pods
1 yellow onion, sliced
4 cloves garlic
1 cup water
30 corn tortillas, sliced into quarters
1 avocado, sliced
1 bunch cilantro, roughly chopped
12 ounces Queso Oaxaca, sliced
Salt and pepper, to taste
Vegetable oil, for the griddle
Preheat Blackstone griddle to medium heat. Fill a medium saucepot with warm water then add the ancho chiles. Place the saucepot onto the griddle and let simmer for 20 minutes until the chiles are rehydrated.
While the chiles are simmering, drizzle vegetable oil onto the griddle and fry the tortillas on the griddle top. When crispy, remove from the griddle and set onto a paper towel-lined plate. Season with salt.
Place the tomatoes, garlic, and garlic onto the griddle and cook until blistered on all sides. Remove from the griddle and place into a blender.
When the chiles are rehydrated and tender, drain the liquid and place the chiles in the blender with the tomatoes. Add the water and half of the cilantro to the blender. Season with salt and pepper then blend until a smooth salsa is formed.
In a large bowl, toss together the salsa and tortilla strips. Pour out onto the griddle and top with the shredded Queso Oaxaca. Cover for 2-3 minutes until the cheese is completely melted.
Drizzle vegetable oil onto the griddle then cook the eggs as desired. Remove the chilaquiles from the griddle and set onto a large serving plater. Top with the eggs, avocado, and chopped cilantro. Serve immediately.
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