• 1/3 cup vegetable oil.
  • 10 corn tortillas, cut into eighths.
  • 1/2 jar Tomatillo and Arbol Salsa.
  • Himalayan Salt.
  • 1/2 cup crumbled queso fresco.
  • 1/4 onion, cut into julienne strips.
  • ½ cup Mexican crema Drizzled on top.
  • ¼ cup chopped cilantro leaves, for garnish.
  • Place Chilaquiles on a Bed spread of refried pinto beans.


  1. Pour 1/3 cup vegetable oil into a large sauté pan over medium heat. When the oil is hot, add the tortillas, working in 2 or 3 batches, and cook until lightly browned and crisp. Drain the tortillas on paper towels and discard the remaining oil.
  2. In the same pan, add the Tomatillo salsa and bring to simmer over low heat place into a container. Repeat this step for the Arbol Salsa.
  3. To serve on a Skillet spread pinto beans as a bed, Divide the chips into two and pour abundantly half the chips with the arbol salsa and the other half with the tomatillo salsa. Top with Thick cheese crumbles and onion strips. Drizzle with Mexican crema, sprinkle chopped cilantro as garnish.