Chilaquiles are a traditional Mexican dish comprised of tortillas cut into wedges and lightly fried. These are tossed in Green or Red salsa until tender. They can then be topped with cheese, crema, onion, and avocado.
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
🔸 Use Day-Old Tortillas:
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.
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
Serving: 1gCalories: 350kcalCarbohydrates: 41gProtein: 11gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 680mgPotassium: 410mgFiber: 7gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 170mgIron: 1.5mg