What You’ll Love About This Recipe
You’ll love how easy and delicious this homemade chilaquiles recipe is, perfect for a cozy breakfast or brunch.
- Quick and simple—whip it up in under 30 minutes with pantry staples.
- Bold flavors—crispy tortillas soaked in tangy salsa and topped with creamy cheese.
- Endless customization—add eggs, avocado, or your favorite toppings for a personal touch.
Recipe
Chilaquiles are a traditional Mexican dish made with crispy tortilla chips simmered in a flavorful salsa, often topped with cheese, crema, and eggs for a hearty breakfast or brunch. This homemade version brings authentic flavors to your table with simple ingredients and easy steps.
Ingredients:
- 12 corn tortillas, cut into triangles
- 1 ½ cups red or green salsa (homemade or store-bought)
- ¼ cup vegetable oil
- ½ cup crumbled queso fresco or shredded Monterey Jack cheese
- ¼ cup Mexican crema or sour cream
- ½ small white onion, finely chopped
- 2 tablespoons chopped fresh cilantro
- 2 large eggs (optional, for serving)
- Salt to taste
Instructions:
- Fry the Tortillas: Heat oil in a large skillet over medium heat. Fry the tortilla triangles in batches until golden and crispy, about 2–3 minutes per side. Transfer to a paper towel-lined plate and sprinkle with salt.
- Simmer in Salsa: In the same skillet, pour in the salsa and bring to a simmer. Add the fried tortilla chips and gently toss to coat. Cook for 2–3 minutes until the chips soften slightly but retain some crunch.
- Add Toppings: Sprinkle with cheese, crema, chopped onion, and cilantro. If desired, fry or scramble eggs separately and place them on top.
- Serve Immediately: Enjoy warm with extra toppings as desired.
Notes:
- For a lighter version, bake tortilla chips at 375°F (190°C) for 10–12 minutes instead of frying.
- Adjust salsa spiciness to taste by adding more or less chili.
Equipment:
- Large skillet
- Tongs or slotted spoon
- Paper towels
Time:
- Prep time: 10 minutes
- Cooking time: 15 minutes
Cuisine:
Mexican
Serving:
2–4 people
Nutrition
This homemade chilaquiles recipe is packed with flavor and nutrients. Below is the nutritional breakdown per serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 kcal |
| Protein | 15 g |
| Carbohydrates | 40 g |
| Fat | 16 g |
| Fiber | 5 g |
| Sodium | 600 mg |
What To Serve With It
I love pairing my chilaquiles with a creamy avocado salad—it adds a cool, fresh contrast to the dish. Spicy pickled vegetables are another favorite, giving each bite a tangy kick that wakes up the flavors. You can’t go wrong with either, but I often end up serving both!
Creamy Avocado Salad
Though chilaquiles are delicious on their own, pairing them with a creamy avocado salad takes the meal to the next level. I love how the cool, velvety texture of the salad balances the bold flavors of the chilaquiles. Just mash ripe avocados with a squeeze of lime, a pinch of salt, and a dollop of Greek yogurt for creaminess. Toss in diced tomatoes, red onion, and cilantro for freshness. It’s simple, but the contrast is magical. Every bite feels like a celebration—creamy, tangy, and bright. Trust me, once you try this combo, you’ll never go back to plain chilaquiles again.
Spicy Pickled Vegetables
If you thought the avocado salad was a game-changer, wait until you try spicy pickled vegetables alongside your chilaquiles. I love how the tangy, crunchy mix of carrots, jalapeños, and onions cuts through the richness of the dish. It’s like a flavor explosion that keeps every bite exciting. My go-to recipe includes vinegar, garlic, and a pinch of sugar for balance—it’s easy to whip up ahead of time. Trust me, once you’ve added these zesty veggies to your plate, you’ll wonder how you ever enjoyed chilaquiles without them. They’re the perfect tangy, spicy companion.
