Ingredients
- 16 small corn tortillas (4 per person)
- Cooking spray or oil mister
- 2-12oz cartons La Preferida Mole Sauce; start with both and add more if you prefer saucier chilaquiles)
- 8 large eggs (2 per person suggested; add more or less depending on how hungry everyone is)
- Salt and pepper, to taste
- 2 green onions, diced
- ½ cup fresh cilantro, chopped
- Optional: red salsa, pickled jalapeños, queso fresco, sour cream or crema
Method
- Cut each tortilla into 8 wedges.
- Spray both sides lightly with cooking spray.
- Arrange the tortilla wedges in a single layer in the air fryer basket (you may need to work in batches).
- Air fry at 350°F (175°C) for 5–7 minutes, flipping halfway, until golden and crispy.
- Transfer each batch to a large bowl or plate and continue until all tortillas are cooked.
- Dice the green onions and chop the cilantro. Set aside.
- Crack the eggs into a bowl, season with salt and pepper, and beat until well combined.
- In a large skillet over medium heat, add the mole sauce (do not thin it).
- Add the crispy tortilla chips to the skillet and gently toss until fully coated and heated through. (Tip: Add more mole if you prefer a saucier chilaquiles.)
- Once coated, transfer the mole-covered chips to serving plates.
- In the same or a separate nonstick skillet, scramble the eggs over medium heat until just set and fluffy. Spoon the scrambled eggs over the plated mole chilaquiles.
- Top with diced green onions, cilantro, and optional salsa or other garnishes.Optional Garnishes:
Red or green salsa
Queso fresco or shredded cheese
Avocado or guacamole
Sour cream or crema
Pickled jalapeños
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