Chilaquiles

Name: Chilaquiles
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 12 corn tortillas, cut into triangles; 1/2 cup vegetable oil, for frying; 8 roma tomatoes, chopped; 1/2 white onion, chopped; 2 garlic cloves, minced; 1 jalapeño, seeded and chopped; 1 cup chicken broth; 1 tsp salt; 8 large eggs; 1/2 cup queso fresco, crumbled; 1/2 cup Mexican crema or sour cream; 1/4 cup fresh cilantro, chopped; 1 avocado, sliced; 1/2 red onion, thinly sliced

30 minMediumServes 4420 cal/serving

MexicanBreakfastStovetopVegetarianHigh FiberAlcohol-Free

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Ingredients

12 corn tortillas, cut into triangles
1/2 cup vegetable oil, for frying
8 roma tomatoes, chopped
1/2 white onion, chopped
2 garlic cloves, minced
1 jalapeño, seeded and chopped
1 cup chicken broth
1 tsp salt
8 large eggs
1/2 cup queso fresco, crumbled
1/2 cup Mexican crema or sour cream
1/4 cup fresh cilantro, chopped
1 avocado, sliced
1/2 red onion, thinly sliced

Instructions

1

If using fresh tortillas, heat 1/2 cup for frying vegetable oil in a large skillet over medium-high heat. Fry the 12 cut into triangles corn tortillas in batches until crisp, about 2-3 minutes. Drain on paper towels. (Skip this step if using store-bought tortilla chips.)
2

To make the salsa: In a blender, combine 8 chopped roma tomatoes, 1/2 chopped white onion, 2 minced garlic cloves, 1 seeded and chopped jalapeño, and 1/4 cup of 1 cup chicken broth. Blend until smooth.
3

Heat 2 tablespoons of oil in a large skillet over medium-high heat. Carefully pour in the salsa mixture (it will splatter) and cook, stirring occasionally, for about 5 minutes until it begins to thicken.
4

Add the remaining chicken broth and 1 tsp salt to taste. Simmer for another 5 minutes.
5

While the salsa simmers, fry the 8 large eggs in a separate pan to your preferred doneness (sunny-side up is traditional).
6

Add the tortilla chips to the salsa and gently toss to coat. Cook for about 2 minutes until the chips soften slightly but still retain some texture.
7

Divide the chilaquiles among four plates and top each serving with a fried egg, 1/2 cup crumbled queso fresco, a drizzle of 1/2 cup Mexican crema or sour cream, 1/4 cup chopped fresh cilantro, 1 sliced avocado slices, and 1/2 thinly sliced red onion.
8

Serve immediately while hot.

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Questions

What is Chilaquiles?

A traditional Mexican breakfast dish featuring crispy tortilla chips simmered in salsa, topped with cheese, eggs, and garnishes. This hearty and flavorful morning meal is perfect for using leftover tortillas. This reference files it under Mexican breakfast: made on the stovetop, rated medium and about 30 minutes start to finish.

How do I know when Chilaquiles is done?

Go by the cues in the method rather than the clock. Step 3: cook until it begins to thicken. Step 6: cook until the chips soften slightly but still retain some texture.

Is there a substitute for crema in Chilaquiles?

The entry for Chilaquiles calls for 1/2 cup Mexican crema or sour cream. In its place: Sour cream thinned with a little milk or lime juice.

Can I make Chilaquiles less spicy?

Yes. The heat in Chilaquiles comes from 1 jalapeño, seeded and chopped. For a milder plate, remove the seeds and ribs from the jalapeño, or use half; nothing else in the method changes.

Can I make Chilaquiles dairy-free?

Yes. The dairy in Chilaquiles is 1/2 cup queso fresco, crumbled, 1/2 cup Mexican crema or sour cream. Swap the cheese for a plant-based melting cheese (expect a milder flavor); the sour cream for thick coconut yogurt with a squeeze of lemon. The richness shifts slightly, but the method does not change.

Is Chilaquiles vegan?

No, though it is vegetarian. What keeps it from vegan is 1/2 cup queso fresco, crumbled, 1/2 cup Mexican crema or sour cream and 8 large eggs. For fully plant-based entries, see the vegan breakfast collection.

Does Chilaquiles contain eggs?

Yes: 8 large eggs. The full allergen list for this entry is dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

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