Chilaquiles are a classic Mexican breakfast built from tortilla chips gently simmered in salsa until softened at the edges while staying pleasantly crisp in the center.
Red chile salsa, fried eggs, crema, queso fresco, onion, and cilantro turn the simple chips into a satisfying, colorful meal in minutes.
Add the chips to the salsa just before serving and toss briefly so they soak up flavor without becoming completely soft.
Serving Suggestions
Serve with refried beans, avocado, lime, sliced jalapeno, or shredded chicken.
Recipe Notes
Prepare the salsa ahead, but keep the chips separate until serving. Leftover assembled chilaquiles soften quickly.
Mexican Chilaquiles Rojos
Crisp tortilla chips coated in red salsa and topped with fried eggs, crema, queso fresco, onion, and cilantro.
Equipment
- Large skillet
- Small skillet
- Blender
- Tongs
- Serving plates
Ingredients
Chilaquiles
- 8 oz plain tortilla chips
- 2 cups red enchilada-style salsa warmed
- 1/4 cup water
- 2 tbsp vegetable oil
- 4 large eggs
Toppings
- 1/2 cup Mexican crema or sour cream
- 1/2 cup queso fresco crumbled
- 1/4 medium red onion thinly sliced
- 1 medium avocado sliced
- 1/4 cup fresh cilantro chopped
- 1 medium lime cut into wedges
Instructions
Warm the Salsa:
- Combine the salsa and water in a large skillet and bring to a gentle simmer.
Cook the Eggs:
- Heat the oil in a second skillet. Fry the eggs sunny-side up or to your preferred doneness.
Assemble:
- Add the tortilla chips to the simmering salsa and toss for 1 to 2 minutes, until coated but not completely soft.
- Divide the chilaquiles among plates and top with fried eggs, crema, queso fresco, red onion, avocado, cilantro, and lime.
Notes
- Use sturdy, day-old tortilla chips for the best texture.
- For green chilaquiles, replace the red salsa with tomatillo salsa.
Nutrition
Calories: 560kcalCarbohydrates: 53gProtein: 19gFat: 32gSaturated Fat: 7gCholesterol: 190mgSodium: 820mgFiber: 8gSugar: 6g