Go Back
Delicious Easy Chilaquiles with red salsa, crispy tortilla chips, and fried eggs.

Chilaquiles

A quick and comforting Mexican breakfast made with tortilla chips simmered in salsa, topped with eggs and various toppings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 bag Tortilla chips Day-old corn tortillas can also be used, cut and fried or baked.
  • 1.5 cups Salsa Use red or green, store-bought or homemade. Thinning with water or broth if too thick.
  • 1 tablespoon Oil or butter Just a little to coat the pan.
  • 2 large Eggs Optional, fried or scrambled.
Toppings
  • 1/2 cup Crumbled queso fresco or shredded cheese For extra flavor.
  • 1/4 cup Mexican crema or sour cream For garnish.
  • 1 small Thinly sliced onion To add a crispy texture.
  • 1/4 cup Chopped cilantro For freshness.
  • 1 medium Avocado or guacamole Optional, for creaminess.
  • 1 medium Jalapeño Sliced, optional for heat.

Method
 

Preparation
  1. Warm the salsa in a skillet over medium heat with a tiny bit of oil or butter for about 1-2 minutes.
  2. Toss in the tortilla chips and gently stir to coat them with salsa.
  3. Cook to your desired texture: 1-2 minutes for more crunch, 3-5 minutes for softer chilaquiles, stirring gently.
  4. Remove from heat and immediately top with eggs and other toppings of your choice.

Notes

Chilaquiles are best served immediately. If you have leftovers, store salsa and chips separately if possible to maintain texture. For more crunch, serve with extra plain chips on the side.