Chilaquiles

The BEST Chilaquiles! This classic Mexican breakfast dish consists of homemade tortilla chips simmered in salsa, then topped with fried eggs, queso fresco, fresh avocado, and more! It’s one of our favorites… and once you try it, you’ll see why!

I’ll never forget the first time I tried chilaquiles. It was at a breakfast with friends at a little authentic Mexican restaurant, and one of my friends ordered them. At the time, I had no idea what they even were… but he was VERY excited… and I was about to find out why.

Once the food arrived, I took one look at the chilaquiles and asked, “aren’t the chips soggy?” At which point he insisted that I try them. And let’s just say… I’ve never looked back!

Because there’s something about homemade fried tortillas smothered in warm salsa that’s completely heavenly. And when you top them with fried eggs, queso fresco, fresh avocado, any any or all of your other favorite toppings… the end result is a dish you want to eat as often as possible. 

And not just for breakfast! No… chilaquiles make a delicious breakfast, lunch, dinner, or snack… and the topping possibilities are pretty much endless! As for the chips being soggy, they do get that way near the end. And that’s the best part.

Ingredients

The ingredient list may look long, but trust me… these are totally worth it! If you’re short on time (or just feeling lazy) check out my “recipe variations” below for some easy shortcuts you can take.

For the chips: I used corn yellow corn tortillas, but either yellow or white will work. I also used canola oil for frying.

• 12 corn tortillas 
• oil, for frying 

For the salsa: I used Roma tomatoes, but you can substitute any type of tomato. If they’re larger in size, use 2 or 3. I also used fresh lime juice, but you can substitute 2 tablespoons of bottled lime juice.

• 4 Roma tomatoes, roughly chopped
• 1/2 yellow onion, roughly chopped
• 2 fresh jalapeños, sliced
• 2 fresh garlic cloves
• 1 cup chicken broth
• 1 lime, juiced 
• 1 teaspoon salt
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin

For the toppings: You can find queso fresco in most grocery stores in the cheese aisle. As a substitute, you could use Cotija cheese or feta. These are the toppings I chose to add, but feel free to add or subtract any of them according to your preferences.

• 3 eggs
• 1/4 cup queso fresco
• sour cream
• 1/2 avocado
• 1 jalapeño, sliced
• fresh cilantro

Instructions

Fry the chips – Heat 1/4 – 1/2 inch of oil in a skillet to 350° F. Cut the tortillas into quarters and add them in a single layer to the hot oil. Fry for 2-3 minutes, until golden brown and crispy. Remove with a spider strainer to a paper towel-lined baking sheet. Sprinkle lightly with salt. Repeat with remaining tortilla triangles.

Make the salsa – Combine the tomatoes, onion, jalapeños, garlic cloves, chicken broth, lime juice, and seasonings in a blender or food processor. Puree until smooth.

Reduce the salsa – Heat 2 teaspoons of oil in a large skillet. Add the pureed salsa, bring to a boil, and reduce heat to medium. Cook 15-20 minutes, stirring occasionally, until salsa is thickened and resembles marinara sauce.

Fry the eggs – In a separate small nonstick pan, fry the eggs sunny side up (or however you like them best).

Assemble the chilaquiles – Add the chips to the sauce and stir to coat. Top with fried eggs, crumbled queso fresco, sliced avocado, sliced jalapeños, and minced cilantro OR any toppings of your choice!

Tips for success

There’s really no way to go wrong with chilaquiles, but if you want to make them the BEST, these are my tips for success:

• Start with sturdy tortilla chips. Homemade is best, but a sturdy store bought chip will work too. 
• In place of chips, you could also substitute store bought or homemade tostada shells, broken into pieces.
• Be sure to fully puree your salsa so you don’t have big chunks in the sauce.
• When reducing the salsa, you’re looking for a marinara-like consistency. Resist the urge to over-reduce… the chips will soak up any extra liquid.
• Both the chips and the sauce can be made in advance and assembled anytime for a quick & easy meal.

Recipe variations 

Whether you’re looking to save time or just wanting to mix things up, these are some ideas to help you make this recipe your own!

• Use any leftover tortilla chips instead of making your own (note: thicker, sturdier chips will hold up better in this recipe)
• Start with your favorite store bought salsa and blend/reduce according to recipe instructions
• Make Chilaquiles Verdes by starting with Salsa Verde
• Reduce the spice level by removing jalapeño seeds or increase it by adding extra jalapeños or cayenne pepper
• Substitute shredded chicken, beef, or tofu for the eggs or omit the eggs altogether
• Substitute feta cheese or Monterey Jack cheese for the queso fresco
• Top with cilantro lime sauce, hot sauce, or any of your favorite sauces

Related recipes

If you love Mexican recipes as much as we do, here are some more favorites to try!

• Huevos Rancheros
• Tostadas
• Creamy Chicken Flautas
• Skinny Enchilada Tostadas
• Guacamole
• Pico de Gallo
• Refried Black Beans

Chilaquiles

The BEST Chilaquiles! This classic Mexican breakfast dish consists of homemade tortilla chips simmered in salsa, then topped with fried eggs, queso fresco, fresh avocado, and more! It's one of our favorites... and once you try it, you'll see why!

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 3

Author: Cathy Trochelman

Ingredients

Chips

• 12 corn tortillas
• oil for frying

Salsa

• 4 Roma tomatoes roughly chopped
• 1/2 yellow onion roughly chopped
• 2 fresh jalapeños sliced
• 2 fresh garlic cloves
• 1 cup chicken broth
• 1 lime juiced
• 1 teaspoon salt
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin

Toppings

• 3 eggs
• 1/4 cup queso fresco
• sour cream
• 1/2 avocado
• 1 jalapeño sliced
• fresh cilantro

Instructions

• Heat 1/4 - 1/2 inch of oil in a skillet to 350° F. Cut the tortillas into quarters and add them in a single layer to the hot oil. Fry for 2-3 minutes, until golden brown and crispy. Remove with a spider strainer to a paper towel-lined baking sheet. Sprinkle lightly with salt. Repeat with remaining tortilla triangles.
• Combine the tomatoes, onion, jalapeños, garlic cloves, chicken broth, lime juice, and seasonings in a blender or food processor. Puree until smooth.
• Heat 2 teaspoons of oil in a large skillet. Add the pureed salsa, bring to a boil, and reduce heat to medium. Cook 15-20 minutes, stirring occasionally, until salsa is thickened and resembles marinara sauce.
• In a separate small nonstick pan, fry the eggs sunny side up (or however you like them best).
• Add the chips to the sauce and stir to coat. Top with fried eggs, crumbled queso fresco, sliced avocado, sliced jalapeños, and minced cilantro OR any toppings of your choice!

Notes

Recipe variations:

• Use any leftover tortilla chips instead of making your own (note: thicker, sturdier chips will hold up better in this recipe)
• Start with your favorite store bought salsa and blend/reduce according to recipe instructions
• Make Chilaquiles Verdes by starting with Salsa Verde
• Reduce the spice level by removing jalapeño seeds or increase it by adding extra jalapeños or cayenne pepper
• Substitute shredded chicken, beef, or tofu for the eggs or omit the eggs altogether
• Substitute feta cheese or Monterey Jack cheese for the queso fresco
• Top with cilantro lime sauce, hot sauce, or any of your favorite sauces