Description
Chilaquiles is a classic Mexican dish featuring crispy corn tortilla chips coated in red or green salsa, topped with fresh ingredients like cheese, crema, cilantro, and optionally eggs. This vibrant and comforting dish balances spice, crunch, and creaminess, perfect for breakfast, brunch, or any meal. Easy to customize, quick to prepare, and a great way to use leftover tortillas, Chilaquiles delivers bold flavors and a satisfying texture with every bite.
Ingredients
Units
Scale
Base Ingredients
- 8–10 corn tortillas, cut into 2-inch triangles
- 1 cup red or green salsa (fresh or store-bought)
- 1/4 cup vegetable oil (for frying)
Salsa Aromatics
- 1/2 cup finely chopped onions
- 2 cloves garlic, minced
Toppings
- 1/2 cup crumbled queso fresco or shredded Chihuahua cheese
- 1/4 cup chopped fresh cilantro
- 1/4 cup Mexican crema or sour cream
- 2–4 eggs (fried or scrambled) – optional
Instructions
- Prepare the Tortillas: Cut the corn tortillas into 2-inch triangles or wedges. Heat vegetable oil in a skillet over medium-high heat and fry the tortilla pieces until golden brown and crispy. Drain on paper towels to remove excess oil and set aside.
- Make the Salsa: In a skillet, heat a splash of oil over medium heat. Sauté finely chopped onions and minced garlic until translucent and fragrant. Add your choice of red or green salsa, then simmer for a few minutes until the salsa thickens slightly and flavors meld.
- Combine Chips and Salsa: Gently toss the crispy tortilla chips into the warm salsa, coating each chip evenly but without making them overly soggy. The goal is to maintain some crispness for texture balance.
- Add Your Toppings: Sprinkle crumbled queso fresco or shredded cheese over the salsa-coated chips. Add dollops of crema, freshly chopped cilantro, and if desired, top with fried or scrambled eggs for added richness and protein.
- Serve Immediately: Serve the chilaquiles hot to enjoy the perfect combination of crispy edges and savory, saucy flavors. Garnish with additional toppings like diced onions, avocado slices, or jalapeños if desired.
Notes
- Use day-old tortillas for extra crispiness when frying.
- Toss chips gently in salsa to keep some crunch.
- Adjust the chili or jalapeños in salsa to control spice level.
- Fresh cilantro, onions, and cheese significantly enhance flavor authenticity.
- Warm your plates before serving to keep chilaquiles cozy longer.
- Leftovers can be refrigerated for up to 2 days; reheat gently in a skillet.
- Chilaquiles do not freeze well as chips become mushy; freeze salsa separately for best results.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 135 mg