Chilaquiles

Name: Chilaquiles
Prep time: 15 min
Total time: 35 min
Yield: 6 serving(s)
Ingredients: 3/4 c. vegetable oil, divided; 16 (5-inch) corn tortillas, cut into sixths; Kosher salt, to taste; 2 c. Homemade Tomatillo Salsa; 1 c. chicken broth or water; 6 large eggs; Ground black pepper, to taste; 2 avocados, sliced; 1/2 small red onion, thinly sliced; 1 jalapeño, thinly sliced (optional); 1/2 c. crumbled queso fresco; 1/4 c. chopped fresh cilantro; 1/4 c. sour cream, to serve; Hot sauce, to serve; Lime wedges, to serve

It's the ultimate breakfast for dinner!

By Leah PerezPublished: Aug 24, 2023

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Hector M. Sanchez

Yields:

6 serving(s)

Prep Time:

15 mins

Total Time:

35 mins

When a sugary breakfast just won’t cut it, spicy and comforting chilaquiles are here to start the day with a resounding “YUM.” With a flavor profile similar to Tex Mex migas or enchiladas verdes, this Mexican skillet breakfast is made of freshly fried corn tortilla chips swimming in salsa and topped with all the things that make life worth it: sliced avocado, sour cream, and cheese. Easy enough to make for a family breakfast yet delicious and impressive enough for a celebratory brunch, this dish is excellent served up with a refreshing Bloody Maria!

What are chilaquiles?

Typically, chilaquiles involve stale corn tortillas that are fried till crisp, cooked in salsa, and topped with cheese and anything else that suits your fancy. It is best to serve chilaquiles very soon after tossing the chips with the salsa so they retain a bit of crispiness. This recipe tosses the homemade chips in vibrant green tomatillo salsa and tops them with fried eggs and other simple toppings. This breakfast can only be improved with some meat! Any leftover chicken, beef, or pork can be folded into the sauce to warm up before adding the chips to bulk up this dish.

How do you make easy chilaquiles?

Sometimes the prospect of frying tortilla chips first thing in the morning is daunting. Never fear, these chilaquiles can easily be made with more convenient ingredients! Start by snagging some good quality fried corn tortilla chips. A local Latin market would be a great place to start; the chips need to be sturdy enough to stand up to the salsa. The salsa can also be store-bought! Simply look for salsa verde or switch it up with red enchilada sauce. Add less broth to the store-bought sauces, as they tend to be thinner than homemade.

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Ingredients

3/4 cup
vegetable oil, divided
16
(5-inch) corn tortillas, cut into sixths
Kosher salt, to taste
2 cups
Homemade Tomatillo Salsa
1 cup
chicken broth or water
6
large eggs
Ground black pepper, to taste
2
avocados, sliced
1/2
small red onion, thinly sliced
1
jalapeño, thinly sliced (optional)
1/2 cup
crumbled queso fresco
1/4 cup
chopped fresh cilantro
1/4 cup
sour cream, to serve
Hot sauce, to serve
Lime wedges, to serve

Directions

1. Step 1In a large cast-iron skillet, heat ½ cup of oil over medium heat until 375°F and shimmering. Working in batches if necessary, carefully drop the tortilla pieces into the hot oil and fry, turning them halfway through with tongs, until crisp but not yet browned, 1 to 1 1/2 minutes. Remove the tortillas to a paper towel-lined plate to drain. Sprinkle with salt to taste and set aside.
2. Step 2Wipe the skillet clean. Pour the salsa and chicken broth into the clean skillet and heat over medium heat until simmering. Add the chips and stir gently to coat.
3. Step 3Meanwhile, in a medium nonstick skillet, heat the remaining ¼ cup of oil over medium heat. Add half the eggs, one at a time. Sprinkle with salt and pepper, to taste. Once the eggs begin to turn white, use a small spoon to carefully spoon the hot oil over only the whites of the eggs (avoiding the yolks). This will help the whites cook slowly so the top will set but still look pretty. After 1 to 2 minutes of cooking, once the whites are no longer jiggly and loose, carefully spoon the oil over the yolks. Continue spooning the oil over the eggs until they appear to be the doneness you want.
4. Step 4Remove the eggs from the pan with a slotted spatula, then drain them briefly on a paper towel. Repeat the process with the remaining eggs.
5. Step 5To serve: top the chilaquiles with the avocado, onion, jalapeño, if using, queso fresco, and cilantro. Serve hot with the fried eggs, sour cream, hot sauce, and limes.