Description
This authentic chilaquiles recipe is a classic Mexican breakfast dish made with crispy corn tortilla chips simmered in a rich salsa roja or salsa verde. Topped with queso fresco, crema, avocado, and a fried egg, these flavorful chilaquiles are the perfect balance of crunch and sauciness. Serve with refried beans or shredded chicken for an extra hearty meal!
Ingredients
For the Tortilla Chips:
- 8 corn tortillas, cut into triangles
- 1 cup vegetable oil (for frying)
- Salt to taste
For the Salsa Roja: (swap with salsa verde if preferred)
- 4 Roma tomatoes, chopped
- 2 dried guajillo chilies, seeds removed
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup chicken or vegetable broth
- ½ teaspoon salt
- ½ teaspoon ground cumin
For Toppings:
- ½ cup queso fresco or cotija cheese, crumbled
- ½ cup Mexican crema or sour cream
- 1 avocado, sliced
- ¼ cup fresh cilantro, chopped
- 1 fried egg (optional, for serving)
- 1 cup shredded chicken (optional)
Instructions
1️⃣ Prepare the Tortilla Chips:
- Heat oil in a pan over medium-high heat.
- Fry tortilla triangles in batches until golden and crispy (about 2 minutes per side).
- Remove and place on a paper towel-lined plate, then sprinkle with salt.
2️⃣ Make the Salsa Roja: (for salsa verde, swap tomatoes with tomatillos & guajillo with serrano peppers)
- Toast the guajillo chilies in a dry pan for 30 seconds per side until fragrant.
- Blend all ingredients until smooth.
- Simmer the salsa in a pan for 5 minutes until slightly thickened.
3️⃣ Assemble the Chilaquiles:
- Add the crispy tortilla chips to the pan and gently toss in the salsa.
- Cook for 2–3 minutes, letting the chips absorb the sauce but remain slightly crispy.
4️⃣ Add Toppings & Serve:
- Top with queso fresco, crema, avocado, and a fried egg if desired.
- Serve immediately with refried beans or shredded chicken.
Notes
✅ For crunchier chilaquiles, add the sauce just before serving.
✅ Air-fry or bake the tortilla chips for a healthier version.
✅ Adjust spice level by adding more chili peppers to the salsa.
✅ Store leftover salsa separately to prevent sogginess.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch, Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 plate
- Calories: 420 kcal
- Sugar: 4g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 110mg
Keywords: chilaquiles recipe, Mexican chilaquiles, chilaquiles rojos, chilaquiles verdes, homemade chilaquiles, easy chilaquiles, best chilaquiles recipe, Mexican breakfast