Ancient Crunch
Dinner
This recipe is the ultimate mashup of traditional Chilaquiles and a loaded skillet of nachos. By using a cast iron skillet under the broiler, the MASA Chips Original stay incredibly crunchy while the Monterey Jack cheese gets bubbly and gold. The secret to this dish is the contrast: warm, runny egg yolks and savory chili oil meet the sharp, cooling crunch of quick-pickled radishes and red onions. It’s a vibrant, one-pan meal that’s just as perfect for a slow Sunday brunch as it is for a crowd-pleasing dinner.
1 red onion, thinly sliced
5 radishes, thinly sliced into rounds
1 cup water
½ cup apple cider vinegar
2 tbsp maple syrup
1 ½ tsp Celtic sea salt
1 bag MASA Chips Original
3-4 pastured eggs
1 ½ to 2 cups shredded Monterey Jack cheese
1/3 cup sour cream
1/3 cup tomatillo salsa
1 small jalapeño, thinly sliced
1 handful chives, finely chopped
1 handful cilantro (or fresh parsley)
Chili oil or chili crisp, for drizzling
Place sliced radishes and onions into a mason jar. In a small saucepan, simmer the water, vinegar, maple syrup, and salt until dissolved. Let cool for 5 minutes, pour over the vegetables, and refrigerate. (These stay fresh for up to two weeks!)
Turn on your broiler. Arrange the MASA Chips in a cast iron skillet and cover with 1 cup of the shredded cheese.
Gently crack your eggs into small "pockets" within the chips so they are securely nestled. Sprinkle the remaining cheese over the top.
Place the skillet under the broiler for approximately 5 minutes. You want the cheese bubbling and the egg whites fully set, but keep an eye on them so the yolks stay slightly runny.
Remove the skillet carefully. Dollop the sour cream and tomatillo salsa liberally over the top. Finish with a generous scatter of your pickled onions, radishes, jalapeños, and fresh herbs.
Drizzle with your favorite chili oil or chili crisp and serve immediately right from the skillet.
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