Chilaquiles Recipe: A Mexican Breakfast

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Chilaquiles Recipe are the quintessential Mexican breakfast dish, crispy tortillas stuffed with rich sauce, topped with cheese and finished with mashed potatoes or grilled chicken This dish strikes the perfect balance of texture and flavor, making it a breakfast, brunch or even dinner winner. Not only is it incredibly versatile, but it’s also a fantastic way to use up leftover tortillas and salsa. Whether you’re hosting a weekend brunch or just craving comfort food, chilaquiles are your go-to meal.

Ingredients

To make Chilaquiles, you’ll need a mix of pantry staples and fresh ingredients.

For the Tortilla Chips:

• 10-12 corn tortillas (preferably a day old)
• ½ cup vegetable oil
• A pinch of salt

For the Sauce:

• 4 medium tomatoes, roughly chopped
• 2 serrano peppers or jalapeños, seeded for less heat (optional)
• 2 cloves of garlic
• ½ medium onion, chopped
• 1 cup chicken or vegetable stock
• 2 tablespoons vegetable oil
• Salt to taste

For the Toppings:

• ½ cup queso fresco or cotija cheese, crumbled
• ¼ cup sour cream or Mexican crema
• 2-3 eggs (fried or scrambled)
• ½ cup shredded chicken (optional)
• 1 ripe avocado, sliced
• ¼ cup cilantro, chopped
• ¼ cup pickled red onions or fresh onion slices
• Lime wedges for serving

Optional Garnishes:

• Black beans or refried beans
• Sliced radishes
• Salsa verde instead of red sauce

Preparation Steps

• Total Time: 30 minutes | Difficulty: Easy

Prepare the Tortilla Chips:

• Cut the tortillas into quarters or strips.
• Heat the vegetable oil in a large skillet over medium heat.
• Fry the tortilla pieces in batches until golden and crispy, about 1-2 minutes per batch.
• Remove and drain on paper towels. Sprinkle with a pinch of salt.

Make the Sauce:

• In a blender, combine the tomatoes, serrano peppers, garlic, and onion. Blend until smooth.
• Heat 2 tablespoons of vegetable oil in a saucepan over medium heat.
• Pour the blended sauce into the pan and let it simmer for 10 minutes. Stir occasionally to prevent sticking.
• Add the chicken or vegetable stock and season with salt. Simmer for another 5 minutes until slightly thickened.

Combine the Chips and Sauce:

• Reduce the heat to low.
• Add the fried tortilla chips to the sauce, gently tossing to coat evenly. Cook for 2-3 minutes, ensuring the chips absorb some of the sauce but remain slightly crispy.

Prepare the Toppings:

• Fry or scramble the eggs as desired.
• If using shredded chicken, warm it up in a skillet or microwave.

Assemble the Dish:

• Transfer the sauced tortilla chips to a serving plate.
• Top with crumbled queso fresco, a drizzle of sour cream, and your choice of fried eggs or shredded chicken.
• Garnish with avocado slices, cilantro, pickled onions, and radishes if desired.
• Serve with lime wedges on the side.

Enjoy Your Chilaquiles:

• Serve immediately for the best texture and flavor. Pair with a side of black beans or a fresh fruit salad for a complete meal.

Also check: Vegan Quinoa Buddha Bowl