Chilaquiles with Avocado is a vibrant dish that brings together crispy tortilla chips, tangy salsa, and creamy avocado in every bite. The contrast of textures—crunchy, smooth, and slightly chewy—creates a satisfying experience that’s both comforting and exciting. In just 30 minutes, you can whip up this Mexican classic that’s perfect for breakfast, brunch, or even a quick dinner. The rich flavors of smoky chipotle and fresh cilantro meld beautifully with the cool, buttery avocado, making each forkful a burst of deliciousness.
This dish isn’t just a meal; it’s a celebration of bold, fresh ingredients that come together effortlessly. The zesty salsa soaks into the chips, softening them slightly while keeping their crunch intact. Topped with silky avocado slices and a sprinkle of queso fresco, it’s a feast for the eyes and the palate. Whether you’re cooking for one or sharing with friends, these chilaquiles promise a flavor-packed experience that’s as easy to make as it is delightful to eat.
Ingredients for Chilaquiles with Avocado
- 1-2 tablespoons oil (for frying)
- 2 stale corn tortillas, sliced into strips
- ½ cup dried chile salsa (or smooth store-bought salsa or chile sauce)
- Handful of chopped scallions
- A bit of diced red onion
- ½ an avocado, chopped (toss with a bit of lime juice and salt)
- 2 fried eggs (vegan substitute: black beans)
- ¼ cup, or so, crumbled cotija cheese (vegan: omit)
- Squeeze of lime, to taste
- Salt and pepper, to taste
Step-by-Step Instructions
- Heat the oil in a medium skillet over medium heat.
- Add the tortilla strips and a few pinches of salt. Lightly fry or toast the strips, flipping occasionally, until the edges are browned and crispy (about 3-5 minutes).
- Pour the chile sauce into the center of the skillet, coating the tortillas. For extra crispiness, leave the tortilla strips near the edges un-sauced.
- Let the sauce sizzle with the tortillas for 2-3 minutes. If the skillet gets too hot, reduce the heat or turn it off temporarily.
- Fry the eggs in a separate pan (or use black beans for a vegan option).
- Add the fried eggs (or black beans) to the skillet along with the scallions, red onion, avocado, and cotija cheese.
- Finish with a squeeze of lime and season with salt and pepper to taste.
- Serve immediately and enjoy your flavorful chilaquiles!
Creative Sauce and Topping Ideas
Switch up your chilaquiles by experimenting with different sauces and toppings! Try a tangy tomatillo salsa for a zesty twist or a smoky chipotle sauce for depth. For toppings, add pickled jalapeños for a kick, or swap cotija cheese for feta or queso fresco. Feeling adventurous? Top with a dollop of crema or Greek yogurt for creaminess.
Perfect Pairings: Serving Suggestions
Chilaquiles are a hearty dish, but they pair wonderfully with light sides. Serve with a fresh cucumber and jicama salad or a side of refried beans for extra protein. For a brunch vibe, add a mimosa or a cold glass of horchata to complete the meal.
Make-Ahead Magic: Storage and Reheating
Chilaquiles are best fresh, but you can prep components ahead of time. Store tortilla strips in an airtight container and keep the sauce separate. To reheat, warm the sauce in a skillet, add the tortilla strips, and crisp them up. Pro tip: Add eggs and toppings just before serving to keep everything fresh and vibrant.
Quick and Easy Time-Saving Tips
Short on time? Use store-bought tortilla chips instead of frying your own. Opt for pre-made salsa or chile sauce to skip the prep. For a vegan version, swap eggs for canned black beans—they’re just as hearty and ready in minutes!
Equipment Guidance for Perfect Chilaquiles
A non-stick skillet is your best friend for this recipe—it ensures even cooking and easy cleanup. Use tongs to flip the tortilla strips and a spatula for frying eggs. Don’t forget a citrus squeezer for that final burst of lime juice!
Chilaquiles with Avocado
Ingredients
- 1-2 tablespoons oil
- 2 stale corn tortillas, sliced into strips
- ½ cup dried chile salsa (or smooth store-bought salsa or chile sauce)
- handful of chopped scallions
- a bit of diced red onion
- ½ an avocado, chopped w/ a bit of lime + salt
- 2 fried eggs (vegan sub: black beans)
- ¼ cup, or so crumbled cotija cheese (vegan: omit)
- squeeze of lime
- salt, pepper
Instructions
- Heat oil in a medium skillet.
- Add tortilla strips and a few pinches of salt. Lightly fry/toast strips until the edges become browned and crispy. (Flip a few times so both sides cook).
- Pour the chile sauce into the center of the skillet to coat the tortillas. (I like to leave the tortillas that are a few inches from the edges un-sauced so they remain a bit crispy).
- Let the sauce sizzle in the skillet with the tortillas for a few minutes while you fry your eggs. (turn heat down or off if you’re skillet is getting too hot).
- Fry eggs and add to the skillet along with scallions, red onion, avocado, and cheese.
- Add a squeeze of lime, and more salt, to taste.