2 ratings

The Cheesecake Factory's Green Chilaquiles With Carnitas and Eggs

You'll want to make this every day
The Cheesecake Factory's Green Chilaquiles With Carnitas and Eggs
Courtesy of The Cheesecake Factory

Tender pork shoulder is the star in The Cheesecake Factory's take on this traditional Mexican breakfast dish.

Recipe courtesy of The Cheesecake Factory

Ready in
30 m
15 m
(prepare time)
2 h and 15 m
(cook time)
Calories Per Serving


For the Chilaquiles

  • 8 Ounces Pork Shoulder, cooked, broken into 4 pieces*
  • 2 Tablespoons All Purpose Flour
  • 1/4 Cup Canola Oil
  • 9 Thick Tortilla Chips
  • 1 Cup Salsa Verde*
  • 9 Thick Tortilla Chips
  • 1 Tablespoon Butter
  • 1 Ounce Poblano Chiles, roasted, peeled, seeded, diced 1/2”
  • 1/2 Ounce Roma Tomatoes, diced 1/4”
  • 1/2 Tablespoon Cilantro Leaves
  • 1 Tablespoon Green Onions, sliced thin
  • 1/4 Teaspoon Coarse Salt
  • 1/8 Teaspoon Black Pepper, ground
  • 4 Whole Fresh Eggs, lightly beaten
  • 1/4 Ounce Parmesan Cheese, grated

For the Garnish

  • 6 Thick Tortilla Chips
  • 1/2 Ounce Roma Tomatoes, diced 1/4”
  • 1 Tablespoon Green Onions, sliced thin
  • 1 Tablespoon Cilantro Leaves
  • 1/4 Ounce Parmesan Cheese, grated
  • 1 Tablespoon Sour Cream


For the Chilaquiles

Braise your pork for about two hours in a 325-degree oven until cooked.

Dredge the pieces of Braised Pork into the Flour, shaking off any excess.

Place Canola Oil in a large non-stock sauté pan, and pan fry the floured Pork until golden brown and crispy turning frequently to avoid burning (2 mins.).

Remove and transfer to a plate lined with a paper towel.

Pull the pork into walnut sized pieces set aside and keep warm.

Place the Salsa Verde in a small non-stick sauté pan and warm over medium heat.

Pour off half of the sauce and reserve warm.

Crush (by hand) the Tortilla Chips (9 ea.) into 1-1/2" to 2" pieces and place in the small non-stick sauté pan with the Salsa Verde.

Gently mix together until the Chips are evenly coated and thoroughly heated through (2 mins.) on medium heat.

Place a few Tortilla Chips (9 ea.) into the center of a bowl.

Heat the Butter to a light sizzle in a large non-stick pan set over medium-high heat.

Add the Pork, Roasted Poblano Chiles, Roma Tomatoes, Cilantro leaves and Green Onions into the pan, tossing to incorporate.

Season with Salt and Pepper and cook until thoroughly heated through.

Add the beaten Eggs into the pan, stirring to incorporate.

Cook until the eggs are lightly scrambled and still very runny on top and around the edges.

Sprinkle the grated Parmesan Cheese into the eggs.

Add the hand-crushed Tortilla Chip/Salsa Verde mix into the pan, folding quickly to incorporate.

Layer the Egg Mix into the bowl, mounding it as high as possible on top of the chips.

Ladle the remaining Salsa Verde over the Egg Mix and around the ingredients, covering the open areas within the rim of the bowl.

For the Garnish

Place the Tortilla Chips (6 ea.) onto the Egg Mix, allowing some to fall onto the bowl.

Sprinkle the Roma Tomatoes, Green Onions, Cilantro leaves and grated Parmesan Cheese evenly over the Chilaquiles and Chips.

Dollop the Sour Cream on top of the Chilaquiles (centered).