Easy Chilaquiles

The perfect breakfast does exist - my Easy Chilaquiles recipe! Nachos for breakfast? Sign me up! Crispy tortillas are smothered in salsa, topped with fried eggs, cheese, avocado, onions, herbs and Crema and transform into the most delicious breakfast! Just like a fun weekend out, this chilaquiles recipe can be a little messy and incredibly satisfying!

My Easy Chilaquiles recipe starts off with crispy tortilla chips. A traditional chilaquiles recipe calls for making your own tortilla chips using leftover tortillas. The leftover tortillas are cut into triangles and fried in hot oil before being incorporated into the hot sauce. My recipe skips the often laborious and time-consuming step by using store-bought corn tortilla chips to make chilaquiles. Minimal effort with the same impressive result: I consider that a win!

The chips are then tossed in a hot sauce comprised of homemade or store-bought salsa and water. The salsa and water are added to a skillet and simmered until thickened. Salsa Rojo and Salsa Verde are the go-to varieties of salsa for this dish. The former, is made using ripe tomatoes and dried chilis while the latter, uses tomatillos and green chilis. If you’re feeling adventurous, try your hand at making your own salsa. But, if you’re looking to keep things quick and easy, opt for store-bought salsa instead. Mild, medium, hot or sweet heat (mango-flavoured) salsas all work beautifully in this recipe. The choice is really yours! Good vibes and mild bites or too hot to handle, to tasty to stop! The hot sauce infuses the chips with tons of flavour and softens them ever so slightly while also maintaining a bit of their quintessential crunch.

Chilaquiles wouldn’t be chilaquiles without some signature toppings! My Easy Chilaquiles recipe is fully loaded: perfectly fried eggs for some richness, Cotija cheese for salinity, green onions for an “oniony” bite, cilantro for freshness and Crema and avocado for some added creaminess and tang. All the ingredients combine to create a crunchy, cheesy, saucy, spicy and satisfying bite!

Turn that bag of tortilla chips into pure happiness with my Easy Chilaquiles recipe. It’s comfort food at its finest with a saucy and spicy kick! This breakfast staple comes together in 10 minutes, uses a handful of simple and everyday ingredients and couldn’t be easier to make. So, let me show you how it’s done. Grab a spoon and come and cook with me!

https://www.youtube.com/watch?v=UtytkZOlmOk

For more fun and exciting recipes using tortillas, try my Big Mac Tacos, Breakfast Quesadilla, Game Day Hot Honey Chicken Nachos, Sheet Pan Chicken Fajitas and Turkey Chili recipes!

Prep Time: 2 minutes

Cook Time: 8 minutes

Total Time: 10 minutes

Serves: 4

Ingredients:

• 410 mL (1 jar) homemade or store-bought salsa (See Notes below)

• 1/3 cup cold water

• 4 large eggs

• 1 Tbsp extra virgin olive oil

• ¼ tsp kosher salt

• 1/3 cup sour cream

• 1 Tbsp freshly squeezed lime juice

• 300g (1 bag) corn tortilla chips

• ¼ cup Cotija cheese, crumbled (See Notes below)

• 2 green onions, thinly sliced

• 1 ripe avocado, peeled, pitted and thinly sliced

• ¼ cup fresh cilantro leaves

Instructions:

1. Simmering the Salsa: Pour the salsa and water into a large cast iron or stainless steel skillet, set over medium-low heat, and bring the mixture to a simmer. Cook for 5 minutes or until slightly thickened.

2. Frying the Eggs: While the salsa is simmering, to a medium non-stick skillet set over medium heat, add the olive oil. Once hot, crack 4 eggs into the skillet and season with salt. Cook for 3 minutes or to your desired level of doneness. This cook time will yield fried eggs with a runny yolk and fully set egg whites.

3. Making the Crema: While the eggs are cooking, to a small bowl, add the sour cream and lime juice. Mix until combined and set aside.

4. Assembling the Chilaquiles: Add the tortilla chips to the simmering hot sauce and turn off the heat. Remove the skillet from the stove and toss the chips until fully coated in sauce.

5. Sprinkle Cotija and green onions over the chips and lay the fried eggs over top. Garnish with avocado, cilantro and dollops of Crema. Serve and enjoy!

Notes:

1. Salsa the Night Away: Chilaquiles are traditionally made using salsa, specifically Salsa Rojo or Salsa Verde. If you prefer a richer and sweeter flavour profile with added complexity, opt for Salsa Rojo. For a fresher, tangier and vibrant flavour profile, opt for tomatillo-based Salsa Verde. Whatever option you choose, you really can’t go wrong!

2. Substituting the Cheese: I love using Cotija cheese in this recipe. Often called Parmesan of Mexico, this firm, aged Mexican cow’s milk cheese is bold, salty and rich. It’s dry, crumbly texture and umami-forward flavour profile make it the perfect topping for chilaquiles. If you don’t have Cotija cheese on hand or can’t find it at your local grocer, simply substitute it on a 1:1 basis for Feta. Both cheeses are salty and crumbly in flavour and consistency, making them relatively interchangeable for the purpose of this recipe.