Chilaquiles combine crispy corn tortilla chips
Chilaquiles combine crispy corn tortilla chips with flavorful homemade salsa until perfectly coated. Next, the dish is topped with fried eggs, queso fresco, crema, avocado, onions, and cilantro. The result is a comforting Mexican breakfast filled with vibrant flavors and irresistible textures. It is simple to prepare, highly customizable, and ready in just 30 minutes. Every bite delivers authentic Mexican goodness.
Ingredients
For the Chilaquiles
- 8 corn tortillas, cut into triangles
- 3 tablespoons vegetable oil
- 2 cups red salsa or green salsa
- ½ teaspoon salt
- ½ teaspoon black pepper
Toppings
- 4 fried eggs
- ½ cup crumbled queso fresco
- ¼ cup Mexican crema or sour cream
- 1 avocado, sliced
- ¼ cup chopped white onion
- ¼ cup chopped fresh cilantro
- 1 jalapeño, sliced (optional)
- Lime wedges for serving
Instructions
- Heat oil in a skillet and fry the tortilla triangles until golden and crispy. Drain on paper towels.
- Warm the salsa in a large skillet over medium heat until it begins to simmer gently.
- Season the salsa with salt and black pepper.
- Add the crispy tortilla chips to the skillet and gently toss until lightly coated.
- Cook for one to two minutes while keeping some crunch.
- Transfer the Chilaquiles to serving plates.
- Top with fried eggs, queso fresco, crema, avocado, onions, cilantro, and jalapeños.
- Serve immediately with fresh lime wedges.
Notes
- Homemade tortilla chips provide the best texture.
- Use fresh salsa for authentic flavor.
- Do not overcook the chips.
- Red and green salsa both work beautifully.
- Fresh queso fresco adds creaminess.
- Add shredded chicken for extra protein.
- Serve immediately after assembling.
- Garnish generously with fresh herbs.