Classic Chilaquiles
A vibrant and comforting Mexican dish made with fried tortilla pieces simmered in red or green salsa, topped with fresh cheese, cream, and sometimes an egg. Perfect for a hearty breakfast or brunch for two.
Fry the tortilla chips
Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the tortilla wedges in a single layer, frying in batches if necessary. Cook for 2-4 minutes per side, turning occasionally, until they are golden brown and crispy. They should look like thick tortilla chips. Remove the fried tortillas from the skillet and place them on a paper towel-lined plate to drain any extra oil. Sprinkle them lightly with a pinch of salt.
💡 Pro Tips:
- •Using slightly stale tortillas makes crispier chips.
- •Do not crowd the pan, or the tortillas will steam instead of fry.
Simmer in salsa
Pour 2 cups red or green salsa into the same skillet (drain any remaining oil if there is too much). Bring the salsa to a gentle simmer (cook gently just below boiling, with small bubbles) over medium heat. Add the crispy fried tortilla chips to the simmering salsa and gently toss them to coat. Cook for 1-2 minutes, stirring carefully, just until the tortillas are softened but not soggy. They should still have a little bite.
💡 Pro Tips:
- •Simmer means to cook gently just below boiling, with small bubbles.
- •Do not overcook the tortillas in the salsa, or they will become mushy.
Prepare toppings (if using)
While the tortillas are simmering, quickly fry 2 eggs in a separate pan if you are adding them. The eggs can be cooked however you like, such as sunny-side up or over easy.
💡 Pro Tips:
- •Frying eggs at the last minute ensures they are fresh and hot.
Serve
Divide the chilaquiles evenly between two plates. Top each serving with 1/4 cup crumbled Cotija cheese or shredded Monterey Jack cheese, and 2 tablespoons Mexican crema or sour cream. Place 1 fried egg on top of each serving if you are using them. Garnish with thinly sliced red onion and chopped fresh cilantro. Serve immediately.
💡 Pro Tips:
- •Serve chilaquiles hot and fresh for the best texture.
- •Adjust toppings to your liking; sliced jalapeños or avocado also make great additions.
- Large skillet
- Spatula
- Paper towel-lined plate
- Measuring cups
- Measuring spoons
- Small pan (for eggs, if using)
- 💡For a spicier dish, use a hot salsa or add a pinch of chili powder to the oil when frying tortillas.
- 💡If you prefer baked tortillas, you can bake tortilla wedges at 375°F (190°C) for 10-15 minutes until crispy, instead of frying them.
- 💡Chilaquiles are best eaten right away as the tortillas will continue to soften over time.
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