Craving a breakfast that's bold, hearty, and totally unforgettable? Chilaquiles is the ultimate Mexican comfort dish: crispy tortilla chips tossed in a warm, tangy salsa, topped with melty cheese, creamy avocado, and a sunny-side-up egg. Every bite is a party of textures and flavors-crunchy, saucy, and oh-so satisfying!
What makes this chilaquiles recipe a must-try? It's incredibly easy, super versatile, and perfect for feeding a hungry brunch crowd or spicing up a lazy weekend morning. The fresh toppings and punchy salsa make each plate totally crave-worthy.
Growing up, this family favorite always turned leftovers into something special. Now, it's my go-to for impressing guests or celebrating lazy Sundays. Trust me, you're going to love every saucy, cheesy bite!
Why You'll Love This Recipe
- Fast and easy-20 minutes from start to finish!
- Perfect for brunch, or a cozy breakfast-for-dinner
- Customizable: use your favorite salsa and toppings
- Crowd-pleaser that's great for sharing
- A delicious way to use up leftover tortillas or chips
Key Ingredients for Chilaquiles
See recipe card below for full list of measurements, ingredients, and instructions.Tortilla Chips
The true backbone of chilaquiles, sturdy corn tortilla chips soak up the zesty sauce while still offering that signature bite. Use thick, restaurant-style chips or make your own by frying or baking cut-up corn tortillas for the best texture. Avoid thin chips, which get soggy too quickly. For a lighter option, bake your own chips at home.
Salsa Roja
Classic chilaquiles call for a flavorful red salsa made from tomatoes, onion, and chiles. You can use homemade or store-bought; just go for a medium heat and a rich tomato base. Green salsa (salsa verde) also works beautifully if you prefer a tangier flavor.
Queso Fresco
This fresh Mexican cheese crumbles easily and adds a creamy, salty finish to each bite. If you can't find queso fresco, try feta or even mild goat cheese for a similar texture and tang. Shredded Monterey Jack or cheddar will also melt in attractively.
Eggs
Fried or sunny-side-up eggs bring luscious creaminess to the table, making chilaquiles feel like a complete meal. Scrambled eggs work as well-make it your own! For a vegan touch, leave out the eggs or swap in scrambled tofu.
Avocado
Cool, creamy avocado slices are the ultimate topping-balancing the heat of the salsa and adding healthy fats. Feel free to use guacamole or even sliced radishes for crunch. If avocados aren't available, simply garnish with extra cilantro.
Instructions for Chilaquiles
See recipe card below for full list of measurements, ingredients, and instructions.Heat the Salsa
In a large skillet over medium heat, add the salsa roja. Let it simmer for 3 to 4 minutes, stirring occasionally, until hot and slightly thickened. If your salsa is super thick, stir in a splash of water to reach a saucy consistency.
Add the Tortilla Chips
Reduce the heat to low and gently fold in the tortilla chips. Use a spatula to toss and coat every chip in the warm salsa. Cook for about 2 minutes, just until the chips start to soften but still hold some crispness. Avoid over-stirring so they don't get too mushy.
Fry the Eggs
Meanwhile, heat the vegetable oil in a separate nonstick pan over medium-high heat. Crack in the eggs and fry to your liking-sunny-side-up is traditional, with just-set whites and runny yolks. Season with salt and black pepper.
Assemble the Chilaquiles
Divide the saucy tortilla chips among plates. Top each with a fried egg. Sprinkle with crumbled queso fresco, sliced avocado, chopped red onion, fresh cilantro, and a dollop of sour cream or Mexican crema. Squeeze lime wedges over each serving for a bright finish.
Serve Immediately
Chilaquiles are best eaten hot, when the chips are still slightly crisp and the toppings are fresh. Enjoy right away and customize with your favorite garnishes!
Recipe Variations
Switch Up the Salsa
Feel free to swap red salsa for salsa verde if you love tangy tomatillo flavor. Add a few spoonfuls of chipotle salsa for a smoky, spicy twist!
Protein Boost Chilaquiles
Turn it into a heartier meal by adding shredded rotisserie chicken, cooked chorizo, or black beans before tossing in the chips. Perfect for using up leftovers and making it even more filling.
Vegan or Dairy-Free
Omit the eggs and queso fresco. Substitute scrambled tofu and top with your favorite plant-based cheese. Swap in cashew cream for the crema or a drizzle of salsa macha for richness.
Make It Gluten-Free
Most corn tortilla chips are naturally gluten-free, but double-check packaging if you're sensitive. All other ingredients are naturally gluten-free-just be sure your salsa and toppings fit your needs!
Extra Crunch Factor
For maximum crunch, serve half of the chips on the side and scoop the saucy mix onto them as you eat. This way, you get both tender and crisp textures in every bite.
Serving Suggestions
Chilaquiles are a meal all on their own, but they pair beautifully with refried black beans or a simple fruit salad for a fresh contrast. Don't forget extra lime wedges, hot sauce, and pickled jalapeños for the table. For an indulgent brunch, serve with spicy Mexican coffee or agua fresca!
Storage and Reheating
Store leftover chilaquiles in an airtight container in the fridge for up to 2 days. To reheat, warm gently in a skillet over low heat, adding a splash of salsa or water if needed to keep it saucy. The chips will soften further, becoming more casserole-like-still delicious! Freezing isn't recommended, as chips get mushy when thawed.
Frequently Asked Questions About Chilaquiles (FAQ)
Q: Can I use store-bought tortilla chips for chilaquiles?A: Absolutely! Use thick, sturdy corn chips. Avoid thin or flavored varieties, as they tend to get soggy quickly or overpower the sauce.
Q: What’s the difference between chilaquiles and nachos?A: Chilaquiles are tossed in warm salsa, so the chips soften and soak up the flavor, while nachos are layered with toppings and baked to stay crisp.
Q: Can I make chilaquiles ahead of time?A: The salsa or toppings can be prepped in advance, but wait to combine chips and sauce until just before serving to keep the texture.
I hope you're as excited to try these chilaquiles as I am to share them! They're comforting, customizable, and truly crowd-pleasing. Let me know if you make them-leave a comment below and rate the recipe. Buen provecho!
Ingredients
- 8 oz sturdy corn tortilla chips (preferably baked or homemade)
- 2 cups salsa roja (red salsa), homemade or store-bought
- ½ cup crumbled queso fresco (or feta cheese)
- 4 large eggs
- 1 ripe avocado, sliced
- ¼ cup chopped red onion
- ¼ cup chopped fresh cilantro
- ¼ cup sour cream or Mexican crema
- 2 tablespoon vegetable oil
- Lime wedges, for serving
- Kosher salt and black pepper, to taste
Instructions
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1Heat salsa roja in a large skillet over medium heat for 3-4 minutes until hot and just thickened.
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2Lower the heat to low, then gently fold in tortilla chips, tossing to coat in the salsa. Cook for 2 minutes until chips are just softened but still a bit crisp.
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3In a separate pan, heat oil over medium-high. Fry the eggs until the whites are set but yolks are still runny. Season with salt and pepper.
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4Divide salsa-coated chips onto plates. Top each with a fried egg.
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5Garnish with queso fresco, avocado slices, red onion, cilantro, dollops of sour cream or crema, and lime wedges. Serve immediately!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
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