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Chilaquiles recipe.
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Chilaquiles

Chilaquiles is everything I could ever want in an easy, classic Mexican breakfast dish. Crispy tortilla chips are simmered in salsa (I'm using salsa verde), then topped with fresh, savory ingredients that make every bite so satisfying. Watch the video below to see how I make this!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: Mexican
Keyword: Breakfast recipes, Brunch Recipes, Chilaquiles, Chilaquiles Recipe, Mexican Recipes
Servings: 2
Author: Lisa Bryan

Equipment

Ingredients

For the chilaquiles

For the toppings

  • ½ cup crumbled queso fresco or cotija cheese
  • ½ avocado sliced
  • ¼ cup thinly sliced white onion
  • Mexican crema or lime crema (this is my favorite!)
  • roughly chopped fresh cilantro
US - Metric

Instructions

  • Cut the tortillas. Preheat the oven to 400°F (200°C). Stack the tortillas, then slice into 8 wedges.
    Step one chilaquiles: slice tortillas.
  • Crisp the chips. Add the sliced tortillas to a baking sheet, lightly spray with oil, and sprinkle with salt. Bake for 10 to 15 minutes, tossing halfway through, until golden and crisp. Let them cool completely, for about 5 to 10 minutes.
    Step two chilaquiles: bake chips.
  • Combine the chips and salsa. Heat 1 tablespoon of oil in a large skillet over medium heat. Pour in the salsa verde and simmer for 3 to 5 minutes, until warmed and slightly thickened. Note: my homemade version of salsa verde doesn't need as much time to thicken as store-bought options. I usually just warm it. Add the tortilla chips and toss to coat, for about 1 to 2 minutes. You want them softened, but not soggy. Turn off the heat.
    Step three chilaquiles: toss chips with salsa.
  • Fry the eggs. Heat 1 tablespoon of oil in a skillet over medium heat. Crack in the eggs and fry to your liking (I prefer sunny side up). Season with salt and pepper. Note: I like to start this step while my salsa is simmering, so that the eggs and chips are done around the same time.
    Step four of chilaquiles: fry eggs.
  • Assemble. Divide the chilaquiles between plates. Top each serving with 2 fried eggs, crumbled cheese, avocado, onion, a drizzle of crema, and cilantro. Enjoy while warm.
    How to make chilaquiles.

Video

Notes

  • I love my homemade salsa verde and think the flavor is far superior to jarred versions. So if you have time, do click on the link above and make my homemade version. 
  • While baking or frying tortillas gives you a more authentic chilaquiles (as the chips are thicker), you can swap in your favorite store-bought tortilla chips as well. If you do, try to buy thicker, restaurant-style chips. 

Nutrition

Calories: 513kcal | Carbohydrates: 19g | Protein: 18g | Fat: 40g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 0.3g | Cholesterol: 348mg | Sodium: 2160mg | Potassium: 782mg | Fiber: 4g | Sugar: 13g | Vitamin A: 1854IU | Vitamin C: 13mg | Calcium: 235mg | Iron: 2mg