Mexican Chilaquiles with Tortilla Chips

Start your morning with a vibrant Mexican classic. Chilaquiles are the ultimate breakfast comfort food, combining the satisfying crunch of fried tortillas with the bold zing of salsa and the richness of a perfectly runny egg. This flavorful meal is sure to energize your day and bring a touch of authenticity to your kitchen.

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Whether you prefer the tangy kick of salsa verde or the smoky depth of salsa roja, these chilaquiles provide a versatile base for a hearty morning meal. The secret lies in the balance between the salsa-coated chips and the creamy toppings.

Ingredients

• 6 small corn tortillas, cut into triangles
• 1/3 cup vegetable oil (for frying)
• 1 cup store-bought or homemade salsa verde or roja
• 2 large eggs
• 1/4 cup crumbled queso fresco or feta
• 1/4 small red onion, thinly sliced
• 2 tablespoons chopped fresh cilantro
• 1/2 avocado, sliced
• 2 tablespoons sour cream or Mexican crema
• Salt and pepper, to taste
• Optional: sliced jalapeños, radishes, cooked shredded chicken or beans

Instructions

Step 1

Heat the vegetable oil in a large skillet over medium-high heat. Fry the tortilla triangles in batches until golden and crisp, about 1–2 minutes per side. Drain on paper towels and lightly season with salt.

Step 2

Remove excess oil from the skillet, leaving about 1 tablespoon. Reduce heat to medium and add the salsa. Simmer for 1–2 minutes until slightly thickened.

Step 3

Add the crispy tortilla chips to the salsa, tossing gently to coat. Cook for 1–2 minutes until the chips are well coated but still retain some crunch.

Step 4

In a separate nonstick skillet, fry the eggs to your preferred doneness (sunny side up is traditional; whites set, yolks runny). Season with salt and pepper.

Step 5

Divide the salsa-coated chips between two plates. Top each with a fried egg.

Step 6

Garnish with crumbled cheese, red onion, cilantro, avocado, and a drizzle of sour cream. Add any optional toppings as desired.

Zusatztipps für die Zubereitung

Use a slotted spoon to manage the tortilla triangles safely and have paper towels ready to drain excess oil. For a quick shortcut, you can use high-quality store-bought tortilla chips instead of frying your own.

Varianten und Anpassungen

For extra protein, try adding shredded chicken, black beans, or chorizo. To make vegan chilaquiles, simply use plant-based cheese, omit the egg, and substitute with vegan sour cream.

Serviervorschläge

Pair this hearty dish with freshly squeezed orange juice or a traditional café de olla for a complete Mexican breakfast experience.

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This traditional dish brings the vibrant flavors of Mexico right to your table. Enjoy the satisfying combination of textures and the spicy, tangy notes that make this breakfast a beloved favorite.

Recipe FAQ

→ What makes chilaquiles authentic?

Authentic chilaquiles start with freshly fried corn tortillas rather than store-bought chips, use homemade or high-quality salsa verde or roja, and are topped with traditional garnishes like queso fresco, crema, cilantro, and raw onion. The tortillas should be coated in salsa but still retain some crunch.

→ Can I make chilaquiles ahead of time?

Chilaquiles are best enjoyed immediately after preparation since the tortillas continue to soften as they sit in the salsa. You can prep components ahead—fry tortillas, prepare toppings, and have salsa ready—then assemble just before serving for optimal texture.

→ What type of salsa works best?

Both salsa verde (green tomatillo) and salsa roja (red tomato) work beautifully. Salsa verde offers bright, tangy flavors while salsa roja provides deeper, earthier notes. Homemade salsa yields the best results, but high-quality store-bought versions work well for a quick breakfast.

→ How do I prevent the tortillas from getting soggy?

Fry tortillas until thoroughly crispy and golden before adding to salsa. Coat them quickly and serve immediately—the goal is to heat them through and infuse flavor without prolonged soaking. Toss gently to coat rather than letting them sit in the salsa.

→ What proteins can I add to chilaquiles?

Shredded chicken, chorizo, black beans, or fried eggs are traditional protein additions. For a heartier version, add cooked shredded chicken or chorizo when tossing chips in salsa. Fried eggs served on top are classic, but you can also scramble eggs directly into the mixture.

→ Are chilaquiles gluten-free?

Traditional chilaquiles made with 100% corn tortillas are naturally gluten-free. However, verify that your store-bought salsa and tortilla chips (if using) are certified gluten-free, as some brands may contain wheat-based additives or be processed in facilities with gluten.