Chilaquiles with Salsa Verde

Chilaquiles are a vibrant Mexican breakfast staple, offering a symphony of textures and flavors. This comforting dish features crispy corn tortilla chips tossed in zesty salsa, topped with a perfectly runny egg and fresh garnishes to energize your morning.

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The key to perfect chilaquiles is achieving that ideal balance where the tortillas are well-coated in salsa but still retain a bit of their satisfying crunch. Topped with a sunny-side-up egg, it is the ultimate Mexican comfort food.

Ingredients

• 6 small corn tortillas, cut into triangles
• 1/3 cup vegetable oil (for frying)
• 1 cup store-bought or homemade salsa verde or roja
• 2 large eggs
• 1/4 cup crumbled queso fresco or feta
• 1/4 small red onion, thinly sliced
• 2 tablespoons chopped fresh cilantro
• 1/2 avocado, sliced
• 2 tablespoons sour cream or Mexican crema
• Salt and pepper, to taste
• Optional: sliced jalapeños, radishes, cooked shredded chicken or beans

Instructions

Step 1

Heat the vegetable oil in a large skillet over medium-high heat. Fry the tortilla triangles in batches until golden and crisp, about 1–2 minutes per side. Drain on paper towels and lightly season with salt.

Step 2

Remove excess oil from the skillet, leaving about 1 tablespoon. Reduce heat to medium and add the salsa. Simmer for 1–2 minutes until slightly thickened.

Step 3

Add the crispy tortilla chips to the salsa, tossing gently to coat. Cook for 1–2 minutes until the chips are well coated but still retain some crunch.

Step 4

In a separate nonstick skillet, fry the eggs to your preferred doneness (sunny side up is traditional; whites set, yolks runny). Season with salt and pepper.

Step 5

Divide the salsa-coated chips between two plates. Top each with a fried egg.

Step 6

Garnish with crumbled cheese, red onion, cilantro, avocado, and a drizzle of sour cream. Add any optional toppings as desired.

Zusatztipps für die Zubereitung

Use a slotted spoon to drain the tortillas thoroughly after frying to keep the dish from becoming greasy. For best results, ensure the salsa is simmering before you add the chips so they coat quickly without getting soggy.

Varianten und Anpassungen

For a shortcut, you can use high-quality store-bought tortilla chips. For extra protein, add shredded chicken, black beans, or chorizo. For a vegan version, use plant-based cheese, omit the egg, and use vegan sour cream.

Serviervorschläge

Serve these chilaquiles immediately while the chips are warm. They pair wonderfully with freshly squeezed orange juice or a traditional café de olla.

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Whether for a weekend brunch or a satisfying weekday fuel-up, this chilaquiles recipe brings the authentic taste of Mexico to your kitchen. Enjoy the perfect bite of crunchy, spicy, and creamy goodness.

Recipe FAQ

→ What's the difference between chilaquiles verdes and rojos?

Chilaquiles verdes use green salsa verde made from tomatillos, while rojos feature red salsa roja made from tomatoes and dried chiles. Both follow the same preparation method—frying tortilla chips until crisp, then tossing them in simmering salsa until slightly softened. The choice between green and red comes down to personal preference and the flavor profile you prefer.

→ How do I keep the tortilla chips from getting soggy?

The key is timing: add chips to hot salsa only long enough to coat them—about 1-2 minutes of tossing. They should soften slightly but maintain structural integrity. Serve immediately after topping with eggs and garnishes. If making ahead, prepare all components separately and combine just before serving to preserve that coveted crisp-tender texture.

→ Can I use store-bought tortilla chips instead of frying my own?

Absolutely. Choose thick, sturdy restaurant-style chips rather than thin generic ones—they'll hold up better when tossed in salsa. While homemade fried tortillas offer superior texture and flavor, quality store-bought chips make this dish achievable on busy weekdays without sacrificing authenticity.

→ What other proteins work well with chilaquiles?

Shredded chicken is traditional, especially leftover rotisserie. Black beans add plant-based protein and creaminess. Chorizo brings spicy depth. For vegetarian options, try fried plantains, roasted sweet potato, or even crumbled tofu seasoned with cumin and smoked paprika. The base dish is incredibly versatile.

→ Are chilaquiles meant for breakfast only?

While traditionally a morning dish throughout Mexico, chilaquiles work beautifully any time of day. They're particularly popular as brunch, a hearty lunch, or even dinner—especially with added protein like chicken or eggs. The combination of carbs, protein, and fresh toppings provides satisfying sustenance whenever hunger strikes.

→ How do I make chilaquiles vegan?

Simply omit the eggs and dairy toppings. Use plant-based cheese or nutritional yeast for savory tang. Replace sour cream with cashew crema or avocado. Add extra protein through black beans, roasted tofu, or plant-based chorizo. The salsa-coated chips remain the star, so the dish retains its essential character.