Chilaquiles are a traditional Mexican dish. Similar to migas, they were first made as a way to use up stale tortillas. They consist of fried tortillas cooked in a flavorful sauce, typically salsa verde or salsa roja. You can top chilaquiles with eggs and serve them for breakfast or brunch, like I do here, but the toppings can also vary. Crema, onions, and cheese are common, and some versions feature beans or a meat like shredded chicken, beef, or pork. Depending on what toppings you use, chilaquiles can easily transcend breakfast to pass for lunch or dinner.
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Chilaquiles Recipe
Course: LunchCuisine: MexicanDifficulty: Easy4
servings10
minutes10
minutes262
kcalThis easy chilaquiles recipe is a delicious breakfast or brunch! You’ll toss tortilla chips in a zesty salsa verde and top them off with fried eggs and fresh garnishes. Wait to add the chips to the sauce until just before serving so that they’re still crisp when you eat.
Ingredients
1 (16-ounce) jar tomatillo salsa, or 2 cups homemade Tomatillo Salsa Verde
1 cup water or vegetable broth
6 ounces thick tortilla chips, about 4 handfuls, we like the El Milagro brand
Cilantro Lime Crema, for drizzling
1 avocado, sliced
2 radishes, thinly sliced
½ jalapeño pepper, thinly sliced
Cotija cheese
Fresh cilantro leaves
Sea salt and freshly ground black pepper
Directions
- Pour the salsa and water into a large skillet and bring to a simmer over medium heat.
- Cook, stirring occasionally, for 5 to 10 minutes, or until slightly thickened. Add the chips and fold to coat in the sauce.
- Remove from the heat and top with drizzles of cilantro lime crema, the fried eggs, avocado, radishes, and jalapeños.
- Sprinkle with Cotija cheese and cilantro. Season with salt and pepper to taste and serve with more crema on the side.
Notes
- Use guacamole instead of avocado.
- Add diced white onion or pickled red onions.
