Breakfast

Chilaquiles

Name: Chilaquiles
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 8 corn tortillas, cut into quarters; 3 tablespoons vegetable oil for frying tortillas; 2 cups salsa roja or salsa verde (fresh or jarred); 4 large eggs; 1 tablespoon vegetable oil for egg; 1/2 cup crema or sour thinned with 1 tablespoon water; 1/2 cup crumbled queso fresco; 1/4 cup fresh cilantro leaves; 1/4 white onion, thinly sliced; Salt to taste

Chilaquiles are crispy fried tortilla strips simmered in red or green salsa until just softened, then topped with a fried egg, crema, queso fresco, and fresh cilantro. This humble Mexican breakfast transforms stale tortillas into a vibrant, texturally complex dish that's comforting and addictive.

610calper serving 13gprotein 34gcarbs 47gfat 15min prep 20min cook 4serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this

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Chilaquiles — common questions

Can I make chilaquiles ahead?

Fry the tortilla strips ahead and store in an airtight container for up to 2 days, and prepare the salsa in advance, but assemble and cook the final dish just before serving—adding tortillas to salsa more than a minute or two before eating will make them soggy.

What if I don't have crema?

Thin sour cream with a tablespoon of water or milk per 1/2 cup to approximate the consistency, or use Mexican crema if your market carries it.

Why are my chilaquiles soggy?

You're letting the tortillas sit in the salsa too long; fry them until very crispy, then add to the hot salsa only 2–3 minutes before serving so they absorb enough sauce to soften slightly without turning to paste.

Can I bake the tortillas instead of frying?

Yes: toss tortilla quarters with 2 tablespoons oil, spread on a baking sheet, and bake at 375°F for 12–15 minutes until golden and crisp, stirring halfway through, though they won't be quite as crispy as fried.

What should I serve with chilaquiles?

Refried beans, fresh fruit like sliced melon or orange, and hot coffee or fresh lime agua fresca make traditional pairings.

How do I store and reheat leftovers?

Store the components separately in airtight containers in the refrigerator for up to 2 days, then warm the salsa on the stove, quickly warm the crispy tortillas in a dry skillet, combine, top with a fresh fried egg, and serve—do not reheat assembled chilaquiles as they will become mushy.