Chilaquiles Recipe

Chilaquiles bring the vibrant flavors of Mexico to your table in just 20 minutes, making them the ultimate quick and satisfying meal. Crispy tortilla chips soak up a rich, smoky salsa, creating a perfect balance of crunch and tenderness. Topped with creamy avocado, tangy crema, and a sprinkle of fresh cilantro, every bite is a burst of bold, comforting flavors.

This dish is a feast for the senses, with its aromatic spices, colorful toppings, and hearty textures that feel indulgent yet effortless. Whether it’s breakfast, brunch, or a late-night snack, chilaquiles deliver a warm, satisfying experience that’s as easy to make as it is delicious.

What You’ll Need for Chilaquiles?

• 1 (16-ounce) jar tomatillo salsa (or 2 cups homemade Tomatillo Salsa Verde)
• 1 cup water or vegetable broth (for thinning the salsa)
• 6 ounces thick tortilla chips (about 4 handfuls; El Milagro brand recommended)
• Cilantro Lime Crema (for drizzling and serving on the side)
• 4 fried eggs (cooked to your preference)
• 1 avocado, sliced
• 2 radishes, thinly sliced
• ½ jalapeño pepper, thinly sliced (optional, for spice)
• Cotija cheese, crumbled (or substitute with feta)
• Fresh cilantro leaves, for garnish
• Sea salt and freshly ground black pepper, to taste

How to Make Chilaquiles

1. Simmer the salsa: In a large skillet, combine the tomatillo salsa and water (or vegetable broth). Bring to a simmer over medium heat, stirring occasionally. Cook for 5 to 10 minutes, or until the sauce slightly thickens.
2. Coat the chips: Add the tortilla chips to the skillet. Gently fold them into the sauce until evenly coated. Remove from heat.
3. Add toppings: Drizzle the cilantro lime crema over the chips. Top with fried eggs, avocado slices, radishes, and jalapeño slices.
4. Finish with garnishes: Sprinkle generously with Cotija cheese and fresh cilantro leaves. Season with sea salt and freshly ground black pepper to taste.
5. Serve: Enjoy immediately with extra cilantro lime crema on the side for dipping or drizzling.

Creative Sauce and Topping Ideas

While the classic tomatillo salsa and cilantro lime crema are delicious, feel free to experiment with other sauces like roasted red salsa or a spicy chipotle sauce. For toppings, try adding pickled onions, crumbled queso fresco, or even a dollop of guacamole for extra creaminess. Don’t forget a squeeze of lime for a bright, tangy finish!

Perfect Pairings for Serving

Chilaquiles are a hearty dish on their own, but they pair wonderfully with refried beans or a simple side of Mexican rice. For a lighter option, serve with a fresh green salad dressed with lime vinaigrette. And of course, a cold glass of horchata or agua fresca completes the meal beautifully.

Storage and Reheating Tips

Chilaquiles are best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 2 days. To reheat, spread them on a baking sheet and warm in the oven at 350°F for about 10 minutes to keep the chips crispy. Avoid microwaving, as it can make the chips soggy.

Quick Time-Saving Hacks

To save time, use store-bought salsa and pre-made tortilla chips—just make sure they’re thick and sturdy to hold up to the sauce. You can also prep toppings like sliced radishes, jalapeños, and avocado the night before. For an even faster meal, skip frying the eggs and use scrambled eggs instead.

Recipe Variations to Try

Switch up the flavors by using red enchilada sauce instead of tomatillo salsa for a richer, smokier taste. For a vegetarian twist, replace the fried eggs with black beans or grilled tofu. If you’re feeling adventurous, add shredded chicken or chorizo for a protein-packed version.

Chilaquiles

Amy

Chilaquiles bring the vibrant flavors of Mexico to your table in just 20 minutes, making them the ultimate quick and satisfying meal. Crispy tortilla chips soak up a rich, smoky salsa, creating a perfect balance of crunch and tenderness.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings 4

Ingredients

  

1x2x3x

• 1 (16-ounce) jar tomatillo salsa, or 2 cups homemade Tomatillo Salsa Verde
• 1 cup water or vegetable broth
• 6 ounces thick tortilla chips, about 4 handfuls, we like the El Milagro brand
• Cilantro Lime Crema, for drizzling
• 4 fried eggs
• 1 avocado, sliced
• 2 radishes, thinly sliced
• ½ jalapeño pepper, thinly sliced
• Cotija cheese
• Fresh cilantro leaves
• Sea salt and freshly ground black pepper

Instructions

 

• Pour the salsa and water into a large skillet and bring to a simmer over medium heat. Cook, stirring occasionally, for 5 to 10 minutes, or until slightly thickened.
• Add the chips and fold to coat in the sauce.
• Remove from the heat and top with drizzles of cilantro lime crema, the fried eggs, avocado, radishes, and jalapeños.
• Sprinkle with Cotija cheese and cilantro. Season with salt and pepper to taste and serve with more crema on the side.

Keyword breakfast, cheese, eggs, salsa, tortilla

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