Mexican · Breakfast · Easy
Chilaquiles
Crispy tortilla chips simmered in tangy salsa until just softened, topped with eggs, crema, and cheese. The breakfast of champions.
The whole recipe in 60 seconds
Chilaquiles, in 5 ideas
- Fry your own chips if you can. They hold up to the sauce better than bagged ones.
- Do not overcook in the sauce. You want softened, not mushy.
- Red salsa gives earthy depth, green salsa gives bright tang. Both are correct.
- Serve immediately. Chilaquiles go soggy if they sit.
- A fried egg on top is traditional and turns it into a full meal.
What you need
Ingredients
- 12 corn tortillas, cut in triangles
- 1/2 cup vegetable oil, for frying
- 2 cups red or green salsa
- 1/2 cup chicken broth
- 4 eggs
- 1/2 cup crumbled cotija or feta cheese
- 1/4 cup Mexican crema or sour cream
- 1/4 red onion, thinly sliced
- 1/4 cup cilantro, chopped
- 1 avocado, sliced
How to make it
Directions
- Fry the tortilla triangles in hot oil in batches until crisp and golden, about 2 minutes per batch. Drain on paper towels and salt lightly.
- Pour off all but 1 tbsp of oil. Add the salsa and broth and bring to a simmer.
- Add the chips and toss to coat. Cook 3 to 4 minutes, until the chips soften but still hold some bite.
- Meanwhile, fry the eggs sunny side up in a separate skillet.
- Divide the chilaquiles among plates. Top each with a fried egg.
- Finish with cotija, crema, red onion, cilantro, and avocado.
Stale tortillas fry up crispiest. This is the perfect use for the ones going dry in the bag.