Chilaquiles is a traditional Mexican breakfast dish that is both satisfying and full of flavor. It’s a perfect way to start the day with its combination of crispy tortillas, savory sauce, and a variety of toppings. Whether served mild or spicy, chilaquiles are an incredibly versatile dish that can be customized to your liking, making them a popular choice for brunch or a hearty breakfast.
Chilaquiles are not just a breakfast item—they are also a great way to use up leftover tortillas or ingredients, making them a practical and delicious option. Whether you’re making them for a weekend brunch or serving them at a gathering, chilaquiles are sure to please everyone with their bold, vibrant flavors and hearty ingredients.
Classic Mexican breakfast dish made from tortilla chips simmered in a salsa (green or red), topped with cheese, sour cream, onions, cilantro, and often fried eggs or shredded chicken.
This dish can be made with either red salsa (salsa roja) or green salsa (salsa verde), each offering a different flavor profile. You can also find versions with sour cream, cheese, avocado, or even meat like chicken or beef.
Yes! You can use store-bought tortilla chips, but for an even more authentic taste, fried homemade chips are recommended. You can cut corn tortillas into triangles and fry them until crispy.
Chilaquiles are often topped with fried or scrambled eggs, and optionally shredded chicken, avocado slices, cheese, sour cream, and a sprinkle of cilantro
Yes, you can make a vegan version by using vegan cheese, plant-based sour cream, and tofu scramble instead of eggs or meat.
Traditionally, they are served with refried beans, rice, or a side of guacamole for a complete meal.
Ingredients
- 4 pieces corn tortillas cut into wedges
- 1 cup green salsa or red, as preferred
- 1/4 cup cotija cheese crumbled
- 1/4 cup Mexican crema for topping
- 1/4 cup red onion thinly sliced
- 1 avocado sliced, for garnish
Instructions
- Heat oil in a large skillet over medium-high heat. Fry the tortilla wedges until crispy, then drain on paper towels.
- Reduce heat to medium and add the green or red salsa. Cook for a few minutes, stirring occasionally.
- Add the fried tortillas to the skillet and gently toss them in the salsa until coated and tender.
- Serve the chilaquiles immediately, topped with crumbled cotija cheese, Mexican crema, sliced red onion, and avocado. Enjoy!
Notes
Fresh tortillas can be too soft. Day-old or slightly dried corn tortillas fry up crispier and hold up better to the salsa. 🔸 Fry or Bake the Chips:
You can deep-fry, pan-fry, or even bake your tortilla chips. Frying gives the most authentic flavor, but baking is a healthier option. 🔸 Control the Salsa:
Add salsa gradually to the chips. You want them coated but still a little crispy—not completely soggy. 🔸 Choose Your Salsa Wisely:
Salsa verde gives a fresh, tangy taste, while salsa roja adds a deeper, sometimes spicier flavor. Pick based on your preference! 🔸 Prep Toppings Beforehand:
Have your eggs, shredded chicken, avocado, sour cream, and cheese ready so you can quickly assemble and serve while the chilaquiles are hot. 🔸 Serve Immediately:
Chilaquiles are best fresh off the stove. The longer they sit, the soggier they get. 🔸 Customize Your Protein:
Top with a fried egg for a traditional breakfast version, or add shredded chicken or beef for a heartier meal. 🔸 Fresh Garnishes Are Key:
Finish with chopped onions, fresh cilantro, radishes, and a squeeze of lime to brighten up the dish. 🔸 Adjust Spice Levels:
If you’re sensitive to heat, make or choose a mild salsa. You can always add hot sauce at the table. 🔸 Don’t Overcook the Chips:
Once you add salsa, just toss to coat and warm through—overcooking will make the chips overly mushy.
Nutrition
