Quesadilla Chilaquiles with Chicken
with Fried Eggs, Pickled Red Onion, Guacamole, Salsa & Cotija
- Milk
- Eggs
- Wheat
- Soy
This playful twist on chilaquiles starts with quesadillas stuffed with mozzarella, fried until crispy, and cut into triangles to mimic tortilla chips. Then they’re topped with all your favorite Mexican fixings: fried eggs, salsa, guacamole, sour cream, and quick-pickled red onion. Finished with cotija cheese, fresh cilantro, and lime, these “chiladillas” are equally delicious for breakfast, lunch, or dinner!
Ingredients
6 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Red Onion
10 ounce
Chopped Chicken Breast
4 unit
Eggs
(Contains: Eggs)
½ cup
Cotija Cheese
(Contains: Milk)
1.5 cup
Mozzarella Cheese
(Contains: Milk)
8 ounce
Fresh Red Salsa
5 teaspoon
Red Wine Vinegar
1 unit
Lime
12 unit
Flour Tortillas
(Contains: Wheat, Soy)
8 tablespoon
Guacamole
½ ounce
Cilantro
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Place half the tortillas on a clean work surface and divide mozzarella evenly among them; top with remaining tortillas to form quesadillas.
Place quesadillas on a microwave-safe plate (we could fit three on one plate; it’s OK if they overlap a bit!). Microwave in batches until cheese melts, 1½-2 minutes.
Set aside to cool, flipping occasionally (this will help them cool evenly and hold together when you fry them in Step 4!).
Wash and dry produce.
Halve, peel, and thinly slice onion. Roughly chop cilantro. Quarter lime.
In a medium microwave-safe bowl, combine onion, vinegar, 1 tsp sugar, and 1 TBSP water (2 tsp sugar and 2 TBSP water for 4 servings). Season with salt.
Cover with plastic wrap and microwave until slightly softened, 1-2 minutes. Set aside to pickle, stirring occasionally.
Heat a large drizzle of oil in a large pan over medium heat. Working in batches, add quesadillas to pan in a single layer. Cook, turning once, until browned and crispy, about 1 minute per side. Repeat with remaining quesadillas, adding more oil between batches as needed.
Turn off heat; transfer quesadillas to a cutting board. (Reserve pan.)
Crack eggs* into pan used for quesadillas (add another drizzle of oil if needed) over medium-high heat and cover. (Depending on the size of your pan, you may need to cook eggs in batches.)
Fry eggs to preference. Season with salt and pepper.
Cut each quesadilla into six wedges (to resemble tortilla chips).
Divide quesadillas between plates; top with salsa, guacamole, and a drizzle of sour cream. Finish with eggs, cotija, pickled onion (draining first), and cilantro. Serve with lime wedges on the side.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The dish was flavorful and filling when it came together, though some found the salsa mild and the overall plate a bit messy to eat. The fried eggs on top were a highlight that really added to the dish.
- Ease of prep: There are several steps involved, and the quesadilla frying method can make the slices tough — allow them to cool fully before cutting for cleaner wedges.
- Suggestions: Cut the tortillas into smaller pieces before frying to make them easier to eat; adding chorizo or a jalapeño could give the dish more depth and heat 🌶️.
- Portions: Reviewers noted the portions were generous and filling — great for a hearty meal.
