Save Start your day with a vibrant Mexican breakfast that is as comforting as it is flavorful. Chilaquiles are a classic morning staple, featuring crispy tortilla chips tossed in a zesty salsa and topped with a perfectly runny egg. It is the perfect meal to energize your morning and bring a touch of authentic Mexican cuisine to your table.
Save Whether you are looking for a quick weekday meal or a leisurely weekend brunch, this recipe delivers bold flavors with minimal effort.
Ingredients
- 6 small corn tortillas, cut into triangles
- 1/3 cup vegetable oil (for frying)
- 1 cup store-bought or homemade salsa verde or roja
- 2 large eggs
- 1/4 cup crumbled queso fresco or feta
- 1/4 small red onion, thinly sliced
- 2 tablespoons chopped fresh cilantro
- 1/2 avocado, sliced
- 2 tablespoons sour cream or Mexican crema
- Salt and pepper, to taste
- Optional: sliced jalapeños, radishes, cooked shredded chicken or beans
Instructions
- Step 1
- Heat the vegetable oil in a large skillet over medium-high heat. Fry the tortilla triangles in batches until golden and crisp, about 1–2 minutes per side. Drain on paper towels and lightly season with salt.
- Step 2
- Remove excess oil from the skillet, leaving about 1 tablespoon. Reduce heat to medium and add the salsa. Simmer for 1–2 minutes until slightly thickened.
- Step 3
- Add the crispy tortilla chips to the salsa, tossing gently to coat. Cook for 1–2 minutes until the chips are well coated but still retain some crunch.
- Step 4
- In a separate nonstick skillet, fry the eggs to your preferred doneness (sunny side up is traditional; whites set, yolks runny). Season with salt and pepper.
- Step 5
- Divide the salsa-coated chips between two plates. Top each with a fried egg.
- Step 6
- Garnish with crumbled cheese, red onion, cilantro, avocado, and a drizzle of sour cream. Add any optional toppings as desired.
Zusatztipps für die Zubereitung
For the best texture, ensure the tortilla chips are well-drained on paper towels before adding them to the salsa. This helps them maintain a slight crunch even after being coated.
Varianten und Anpassungen
You can easily adapt this dish to your preferences. Add shredded chicken, black beans, or chorizo for extra protein. For a vegan version, use plant-based cheese, omit the egg, and use vegan sour cream.
Serviervorschläge
Pair your hot chilaquiles with freshly squeezed orange juice or a traditional café de olla to complete your Mexican-inspired breakfast experience.
Save Enjoy this flavorful and hearty meal that brings the best of Mexican breakfast culture straight to your kitchen.
Recipe FAQs
- → What's the difference between chilaquiles verdes and rojos?
Chilaquiles verdes use green salsa verde made from tomatillos, while chilaquiles rojos use red salsa roja made from tomatoes and chiles. Both are delicious—the choice depends on your preference for tangy green or rich, slightly sweeter red sauce.
- → How do I keep tortilla chips from getting soggy?
Fry tortillas until very crisp, about 1-2 minutes per side. When tossing with salsa, work quickly and cook just 1-2 minutes to coat without softening completely. Serve immediately after topping with eggs and garnishes.
- → Can I make chilaquiles ahead of time?
Chilaquiles are best enjoyed immediately for optimal texture. However, you can prep components in advance: fry and store tortilla chips in an airtight container, prepare salsa, and chop garnishes. Assemble and cook just before serving.
- → What can I use instead of queso fresco?
Feta cheese works beautifully as a substitute, offering similar crumbly texture and salty flavor. Other options include cotija, farmer's cheese, or even mild goat cheese for a tangy twist.
- → Are chilaquiles meant to be mushy or crispy?
Authentic chilaquiles strike a balance—coated in softened salsa while maintaining some crunch. The tortillas should absorb flavor but not become completely soft. Fry until extra crisp since they'll soften slightly in the warm salsa.
- → What protein additions work well?
Shredded chicken, chorizo, or black beans are excellent additions. For chicken, use rotisserie meat or poach and shred chicken breasts. Chorizo adds richness and spice, while beans make it more filling and plant-based.