Chilaquiles Recipe
Mexican · Main course · 30 min total
A classic Mexican breakfast or brunch dish made with crispy tortilla chips simmered in a flavorful salsa, topped with crema, cheese, and eggs.
10
min prep
min prep
20
min cook
min cook
4
servings
servings
520
kcal/serving
kcal/serving
Ingredients
- 12 corn tortillas, cut into 8 wedges each
- 1/2 cup vegetable oil for frying
- 1/2 teaspoon salt
- 2 cups red salsa (homemade or store-bought)
- 1/2 cup chicken or vegetable broth
- 4 large eggs
- 1/2 cup crumbled queso fresco or cotija cheese
- 1/4 cup crema or sour cream
- 2 tablespoons chopped fresh cilantro
- 1 avocado, sliced (optional)
Instructions
- Line a plate with paper towels. Heat oil in a large skillet over medium-high heat. Fry tortilla wedges in batches until golden and crispy, about 2-3 minutes per batch. Drain on paper towels and sprinkle with salt.
- Carefully pour out all but 1 tablespoon of oil from the skillet. Reduce heat to medium. Add salsa and broth, stir, and bring to a simmer. Let cook for 2 minutes.
- Add the fried tortilla chips to the skillet and gently toss to coat with the salsa. Cook for 2-3 minutes until chips soften slightly but still have some crunch. Remove from heat.
- In a separate nonstick skillet, fry eggs sunny-side up or over-easy to your liking.
- Divide chilaquiles among plates. Top each with a fried egg, crumbled cheese, a drizzle of crema, and cilantro. Add avocado slices if desired.
Tips
- For a heartier version, add shredded cooked chicken or beef with the salsa.
- Store leftover chilaquiles in an airtight container in the refrigerator for up to 2 days; reheat in a skillet.
- To make your own red salsa: blend 2 tomatoes, 1/4 onion, 1 garlic clove, 1-2 dried guajillo chiles (soaked), salt, and a pinch of cumin.
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