Jump to recipe
Yields:
6 serving(s)
Prep Time:
15 mins
Total Time:
35 mins
When a sugary breakfast just won’t cut it, spicy and comforting chilaquiles are here to start the day with a resounding “YUM.” With a flavor profile similar to Tex Mex migas or enchiladas verdes, this Mexican skillet breakfast is made of freshly fried corn tortilla chips swimming in salsa and topped with all the things that make life worth it: sliced avocado, sour cream, and cheese. Easy enough to make for a family breakfast yet delicious and impressive enough for a celebratory brunch, this dish is excellent served up with a refreshing Bloody Maria!
What are chilaquiles?
Typically, chilaquiles involve stale corn tortillas that are fried till crisp, cooked in salsa, and topped with cheese and anything else that suits your fancy. It is best to serve chilaquiles very soon after tossing the chips with the salsa so they retain a bit of crispiness. This recipe tosses the homemade chips in vibrant green tomatillo salsa and tops them with fried eggs and other simple toppings. This breakfast can only be improved with some meat! Any leftover chicken, beef, or pork can be folded into the sauce to warm up before adding the chips to bulk up this dish.
How do you make easy chilaquiles?
Sometimes the prospect of frying tortilla chips first thing in the morning is daunting. Never fear, these chilaquiles can easily be made with more convenient ingredients! Start by snagging some good quality fried corn tortilla chips. A local Latin market would be a great place to start; the chips need to be sturdy enough to stand up to the salsa. The salsa can also be store-bought! Simply look for salsa verde or switch it up with red enchilada sauce. Add less broth to the store-bought sauces, as they tend to be thinner than homemade.
Advertisement - Continue Reading Below
Ingredients
- 3/4 cup vegetable oil, divided
- 16 (5-inch) corn tortillas, cut into sixths
- Kosher salt, to taste
- 2 cups Homemade Tomatillo Salsa
- 1 cup chicken broth or water
- 6 large eggs
- Ground black pepper, to taste
- 2 avocados, sliced
- 1/2 small red onion, thinly sliced
- 1 jalapeño, thinly sliced (optional)
- 1/2 cup crumbled queso fresco
- 1/4 cup chopped fresh cilantro
- 1/4 cup sour cream, to serve
- Hot sauce, to serve
- Lime wedges, to serve
Directions
- Step 1In a large cast-iron skillet, heat ½ cup of oil over medium heat until 375°F and shimmering. Working in batches if necessary, carefully drop the tortilla pieces into the hot oil and fry, turning them halfway through with tongs, until crisp but not yet browned, 1 to 1 1/2 minutes. Remove the tortillas to a paper towel-lined plate to drain. Sprinkle with salt to taste and set aside.
- Step 2Wipe the skillet clean. Pour the salsa and chicken broth into the clean skillet and heat over medium heat until simmering. Add the chips and stir gently to coat.
- Step 3Meanwhile, in a medium nonstick skillet, heat the remaining ¼ cup of oil over medium heat. Add half the eggs, one at a time. Sprinkle with salt and pepper, to taste. Once the eggs begin to turn white, use a small spoon to carefully spoon the hot oil over only the whites of the eggs (avoiding the yolks). This will help the whites cook slowly so the top will set but still look pretty. After 1 to 2 minutes of cooking, once the whites are no longer jiggly and loose, carefully spoon the oil over the yolks. Continue spooning the oil over the eggs until they appear to be the doneness you want.
- Step 4Remove the eggs from the pan with a slotted spatula, then drain them briefly on a paper towel. Repeat the process with the remaining eggs.
- Step 5To serve: top the chilaquiles with the avocado, onion, jalapeño, if using, queso fresco, and cilantro. Serve hot with the fried eggs, sour cream, hot sauce, and limes.
Tip: Fry the tortilla chips and blend up the salsa the night before for easy assembly in the morning!
Advertisement - Continue Reading Below
Alex Calls This the ‘Best Pancake Recipe’ Ever
15 Things to Always Have in Your Fridge for School
15 Homemade Muffins That Taste Bakery-Worthy
Edna Mae's Sour Cream Pancakes
20 mins
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below