Mexican Chilaquiles Breakfast

Chilaquiles are a vibrant Mexican breakfast classic that transforms simple ingredients into a festive morning feast. This comforting dish features crispy fried tortilla triangles tossed in a zesty salsa, topped with a perfectly runny egg and fresh garnishes to energize your day.

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Whether you prefer the tangy bite of salsa verde or the smoky depth of salsa roja, this recipe provides a foolproof foundation for a hearty and flavorful meal that feels like a brunch-out at home.

Ingredients

• Tortillas & Oil: 6 small corn tortillas (cut into triangles), 1/3 cup vegetable oil (for frying)
• Salsa: 1 cup store-bought or homemade salsa verde or roja
• Eggs: 2 large eggs
• Toppings: 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: Fry the Tortillas

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: Heat the Salsa

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: Toss the Chips

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: Fry the Eggs

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: Assemble

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

Step 6: Garnish and Serve

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

Zusatztipps für die Zubereitung

For a quick shortcut, you can use high-quality store-bought tortilla chips. Ensure you use a large skillet so the chips can be evenly coated in the salsa without breaking them too much. Using a slotted spoon makes handling the fried tortillas much easier.

Varianten und Anpassungen

To increase the protein content, consider adding shredded chicken, black beans, or chorizo. For a vegan version, simply omit the eggs and use plant-based cheese and sour cream alternatives. This recipe naturally contains egg and milk, so check salsa labels if you have specific allergen concerns.

Serviervorschläge

Pair your chilaquiles with a glass of freshly squeezed orange juice or a traditional café de olla. Each serving provides approximately 410 calories, 25g of fat, 36g of carbohydrates, and 13g of protein.

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This easy-to-make breakfast is sure to become a staple in your kitchen, offering a flavorful and satisfying start to any morning with its rich combination of spice, crunch, and creaminess.

Recipe Questions & Answers

→ What are chilaquiles traditionally served with?

Chilaquiles are traditionally served for breakfast alongside refried beans, warm corn tortillas, and café de olla (Mexican spiced coffee). Freshly squeezed orange juice also makes an excellent pairing to cut through the richness.

→ Can I make chilaquiles ahead of time?

Chilaquiles are best enjoyed immediately after preparation to maintain the ideal texture contrast between crisp and softened chips. However, you can prepare components in advance: fry and store tortilla chips in an airtight container, have your salsa ready, and simply assemble when ready to eat.

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

The distinction lies in the salsa used. Chilaquiles verdes feature salsa verde made from tomatillos, resulting in a bright, tangy flavor with green hues. Chilaquiles rojos use salsa roja prepared with tomatoes, dried chiles, and spices, offering a deeper, earthier taste with red coloration.

→ How do I prevent the tortilla chips from getting too soggy?

The key is timing: toss your crispy tortilla chips in the salsa just 1-2 minutes before serving. They should be coated and slightly softened but still retain some crunch. Avoid prolonged simmering, which will completely break down the texture. Serve immediately after topping with eggs and garnishes.

→ Can I bake the tortilla chips instead of frying?

Absolutely. Brush tortilla triangles with oil, arrange in a single layer on a baking sheet, and bake at 375°F (190°C) for 12-15 minutes until golden and crisp, flipping halfway. While frying yields the most authentic texture, baking creates an excellent lighter version with significantly less oil.

→ What protein additions work well with chilaquiles?

Shredded chicken, particularly leftover rotisserie chicken, is a classic addition. Black beans add protein and creaminess. For meat lovers, crumbled chorizo or carnitas integrate beautifully. Simply heat your protein addition separately and layer it over the salsa-coated chips before adding the eggs.