Chilaquiles
A Mexican breakfast of crisp tortilla chips briefly simmered in salsa until just softened, then topped with cheese, crema, and eggs. A hearty brunch that puts leftover tortillas to work — delicious with green (verde) or red (rojo) salsa.
Ingredients
- Tortilla chips · or fried stale tortillas200 g
- Salsa verde · or salsa roja2 cups
- Eggs · fried or scrambled2
- Onion · thinly sliced, to garnish0.25
- Cotija cheese · or feta4 tbsp
- Crema · or sour cream3 tbsp
- Cilantro · to garnish
- Cooking oil1 tbsp
- Quick salsa verde (optional)
- Tomatillos · or green tomatoes400 g
- Jalapeño1
- Onion & garlic · a little
Steps
- ⏲ 8 min
(If making it) Boil or roast the tomatillos, jalapeño, onion, and garlic, blend into a salsa verde, and season with salt.
- ⏲ 2 min
Heat oil in a wide pan and pour in the salsa; bring it to a bubble.
- ⏲ 2 min
Add the tortilla chips and toss gently for just 1–2 minutes so they coat evenly — leave them too long and they go soggy.
- ⏲ 3 min
Meanwhile, fry or scramble the eggs.
- ⏲ 2 min
Plate the chips and top with the eggs, sliced onion, Cotija, crema, and cilantro. Serve immediately.
Tips & Variations
Variations
- Chilaquiles rojos: Use a red tomato-and-dried-chili salsa.
- Con pollo: Add shredded chicken to make it a full meal.
- Topped with huevos: Crown it with whole fried eggs.
- Spicy: Add more jalapeño or some chipotle.
Tips
- Toss the chips in the salsa just before serving to keep some crunch — simmered too long they turn to mush.
- Sturdy, thick tortilla chips hold up best.
- Be generous with salsa so the chips coat outside but stay slightly crisp within.
- The contrast of salty Cotija and tangy crema is the whole point.
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