Pin It My roommate in college used to make chilaquiles after late nights out, standing over a tiny apartment stove while salsa popped and hissed in the pan. I thought it was just drunk food until I made it properly on a Sunday morning and realized those seemingly messy flavors were actually pure breakfast magic.
Last winter my sister visited and I made chilaquiles for the first time for someone else. She took one bite, closed her eyes, and said this was exactly what our grandmother would have cooked if she had been Mexican, which is the weirdest compliment Ive ever received but also the best.
Ingredients
- Corn tortillas: Cut them yourself and fry fresh because the difference between homemade chips and bagged ones is everything
- Vegetable oil: You need enough to properly fry or the tortillas will just be sad and oily instead of crisp
- Salsa verde or roja: Homemade salsa transforms this but honestly a good jarred salsa verde works perfectly fine
- Eggs: Sunny side up is traditional because that yolk becomes part of the sauce
- Queso fresco: Salty crumbles that cut through the richness, though feta is a solid backup
- Red onion: Thin slices bring a sharp bite that balances the warm salsa
- Fresh cilantro: Bright herbal notes that make everything taste fresh and alive
- Avocado: Creamy cool against the hot spicy chips
- Sour cream or crema: A final dollop to tame any heat
Instructions
- Fry the tortilla chips:
- Heat oil in a large skillet over medium high heat and fry tortilla triangles in batches until golden and crisp, about 1 to 2 minutes per side, then drain on paper towels and lightly season with salt.
- Warm the salsa:
- Remove excess oil from the skillet leaving about 1 tablespoon, reduce heat to medium, add the salsa and simmer for 1 to 2 minutes until slightly thickened.
- Coat the chips:
- Add crispy tortilla chips to the salsa, toss gently to coat, and cook for 1 to 2 minutes until chips are well coated but still retain some crunch.
- Fry the eggs:
- In a separate nonstick skillet, fry eggs to your preferred doneness, with sunny side up being traditional so whites set and yolks stay runny, then season with salt and pepper.
- Assemble the plates:
- Divide salsa coated chips between two plates and top each with a fried egg.
- Add the garnishes:
- Finish with crumbled cheese, red onion, cilantro, avocado, and a drizzle of sour cream plus any optional toppings you want.
Pin It 
This recipe became my go to when friends sleep over because it looks impressive but actually comes together in the time it takes to brew coffee and set the table.
Making It Your Own
Start with the base and then add whatever protein or extras you have around. Shredded chicken from last nights rotisserie, black beans from a can, or even crumbled chorizo if you want something hearty.
The Salsa Situation
Verde brings tangy brightness while roja goes deeper and earthier. Both work but they give you completely different experiences, so pick based on what kind of morning youre having.
Shortcuts Worth Taking
Good store bought tortilla chips absolutely work if you skip the frying step and just warm them in the salsa. The texture changes slightly but on a weekday morning nobody will care or notice.
- Keep all your toppings prepped before you start cooking
- Warm your plates so everything stays hot longer
- Serve immediately because wait time equals sad soggy chips
Pin It Chilaquiles turned breakfast from a routine into an event at my house, and once you make them for people they will start asking for them by name.
Recipe Questions & Answers
- → What type of salsa works best for chilaquiles?
Both salsa verde (green tomatillo) and salsa roja (red tomato) work beautifully. Verde offers bright, tangy notes while roja provides deeper, earthier flavors. Use your favorite store-bought version or make homemade for the best results.
- → How do I keep the tortilla chips from getting soggy?
Fry tortillas until golden and crisp, then coat them in salsa for just 1-2 minutes. The chips should absorb some sauce while maintaining crunch. Serve immediately after topping to prevent sogginess.
- → Can I make chilaquiles ahead of time?
Chilaquiles are best served immediately while the chips retain their texture. You can prep components in advance—fry chips, chop garnishes, and measure salsa—but assemble just before eating for optimal texture.
- → What toppings can I add to chilaquiles?
Classic toppings include shredded chicken, black beans, chorizo, sliced radishes, pickled jalapeños, crema, and Mexican cheese. Customize based on preference or what you have available for a hearty meal.
- → Can I use store-bought tortilla chips instead of frying my own?
Absolutely. High-quality thick-cut tortilla chips work well as a shortcut. Skip the frying step and toss store-bought chips directly in the simmering salsa. This reduces prep time significantly without sacrificing flavor.