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Chilaquiles with Mexican sausages
- Prep. 10 min
- Cook time 20 min
- Foodies. 4
- Print the recipe
Ingredients
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1 package of Dalisa Mexican sausages
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Corn chips or fried tortillas
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2 large tomatoes
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½ yellow onion
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1 medium jalapeño
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1 tbsp minced garlic
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1 ¼ cups chicken broth
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½ cup crumbled feta cheese
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2 avocados
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4 eggs (1 per serving)
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Sour cream (optional, for serving)
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¼ cup cilantro
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Salt and pepper, to taste
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2 tbsp olive oil
Preparation
- Remove the sausage casings and set the meat aside.
- Roughly chop the garlic, tomatoes, onion, and jalapeño, removing the seeds from the jalapeño.
- Place everything in a blender and blend until smooth to create a salsa.
- Pour the salsa into a large hot skillet with a drizzle of oil.
- Cook over medium heat for about 10 minutes, stirring occasionally, until the sauce thickens. Season with salt and pepper to taste.
- In another hot, lightly oiled skillet, cook the crumbled sausage meat until browned and cooked through.
- Meanwhile, dice the avocado, chop the cilantro, and crumble the feta cheese.
- Once the salsa has thickened, add the cooked sausage and tortillas, then stir everything together in the skillet so the tortillas are well coated with the sauce.
- Serve on a plate, topping with avocado, crumbled feta, and chopped cilantro.
- Add a sunny-side-up egg on top of each portion, sprinkle with pepper, and serve hot.
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