Chilaquiles Mexican Breakfast

Chilaquiles is a vibrant Mexican breakfast featuring crispy tortilla chips tossed in zesty salsa, topped with a perfectly runny egg, fresh garnishes, and a touch of crumbled cheese. This comforting and flavorful dish is the perfect way to energize your morning with bold, traditional flavors.

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This recipe transforms simple staples like corn tortillas and salsa into a gourmet-style breakfast. Whether you use tangy salsa verde or smoky salsa roja, it is an authentic meal that brings the warmth of a Mexican kitchen right to your table.

Ingredients

• Tortillas & Oil: 6 small corn tortillas, cut into triangles; 1/3 cup vegetable oil (for frying)
• Salsa: 1 cup store-bought or homemade salsa verde or roja
• Eggs: 2 large eggs
• Toppings: 1/4 cup crumbled queso fresco or feta, 1/4 small red onion (thinly sliced), 2 tablespoons chopped fresh cilantro, 1/2 avocado (sliced), 2 tablespoons sour cream or Mexican crema, salt and pepper (to taste)
• Optional: sliced jalapeños, radishes, cooked shredded chicken or beans

Instructions

Step 1

Heat the vegetable oil in a large skillet over medium-high heat. Fry the tortilla triangles in batches until golden and crisp, about 1–2 minutes per side. Drain on paper towels and lightly season with salt.

Step 2

Remove excess oil from the skillet, leaving about 1 tablespoon. Reduce heat to medium and add the salsa. Simmer for 1–2 minutes until slightly thickened.

Step 3

Add the crispy tortilla chips to the salsa, tossing gently to coat. Cook for 1–2 minutes until the chips are well coated but still retain some crunch.

Step 4

In a separate nonstick skillet, fry the eggs to your preferred doneness (sunny side up is traditional; whites set, yolks runny). Season with salt and pepper.

Step 5

Divide the salsa-coated chips between two plates. Top each with a fried egg.

Step 6

Garnish with crumbled cheese, red onion, cilantro, avocado, and a drizzle of sour cream. Add any optional toppings as desired.

Zusatztipps für die Zubereitung

For a convenient shortcut, you can use high-quality store-bought tortilla chips instead of frying your own. When frying the tortillas, make sure the oil is hot before adding them to ensure they become perfectly crisp and golden without absorbing too much grease.

Varianten und Anpassungen

You can easily add extra protein to this dish by incorporating shredded chicken, black beans, or savory chorizo. For a vegan-friendly version, simply use plant-based cheese, omit the egg, and top with a dollop of vegan sour cream.

Serviervorschläge

Serve these chilaquiles immediately while the chips still have a slight crunch. Pair the meal with a glass of freshly squeezed orange juice or a warm cup of café de olla for a complete and traditional Mexican breakfast experience.

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Enjoy your homemade chilaquiles! With its wonderful combination of textures and vibrant flavors, this dish is certain to become a regular favorite in your morning routine.

Recipe Questions & Answers

→ What's the difference between chilaquiles verdes and rojos?

Chilaquiles verdes use green salsa made from tomatillos, while rojos feature red salsa crafted from tomatoes and dried chiles. Both deliver vibrant flavor—verdes offer bright, tangy notes, while rojos tend to be earthier and slightly sweeter.

→ How do I keep the tortilla chips from getting soggy?

Fry tortillas until thoroughly crispy, about 1-2 minutes per side. When coating with salsa, toss gently and cook briefly—just 1-2 minutes. The chips should absorb some salsa but still maintain crunch. Serve immediately after topping for best texture.

→ Can I make this dish ahead of time?

Prepare components in advance: fry and store tortilla chips in an airtight container, chop garnishes, and have salsa ready. When ready to serve, reheat salsa, toss in chips, and fry fresh eggs. Assembly takes just minutes.

→ What proteins work well with chilaquiles?

Shredded chicken, chorizo, black beans, or fried eggs make excellent additions. For heartier meals, layer multiple proteins. Vegetarians love black beans and cheese, while traditionalists often include both eggs and shredded meat.

→ Can I bake instead of fry the tortillas?

Brush tortilla triangles with oil and bake at 375°F for 12-15 minutes, flipping halfway, until golden and crisp. They'll be slightly less crunchy than fried but still delicious. Lightly salt while warm.

→ What should I serve alongside chilaquiles?

Freshly squeezed orange juice, café de olla (Mexican spiced coffee), or warm tortillas complete the meal. Refried beans and sliced fruit also make excellent sides for a substantial breakfast spread.