Save My roommate in college taught me how to make chilaquiles during finals week when we were both broke and exhausted. She'd inherited the recipe from her grandmother in Guadalajara, and we'd stand over the stove watching the salsa bubble while the tortillas sizzled. Something about that combination of crispy chips soaking up just enough sauce while staying crunchy felt like magic. I've been making them ever since, adjusting bits here and there but never losing that soulful comfort.
Last Sunday, my sister came over and we made chilaquiles together for the first time. She's usually the breakfast person in our family, but I wanted to show her this version I'd been perfecting. Watching her crack those eggs over the sizzling tortilla mountain reminded me of how the simplest meals often become the ones we talk about for years. We ate standing at the counter, too hungry to bother with plates.
Ingredients
- 6 small corn tortillas, cut into triangles: Homemade chips make all the difference here, and cutting them yourself means you control the size
- 1/3 cup vegetable oil for frying: You need enough to shallow fry without overcrowding the pan, or the chips turn soggy instead of crisp
- 1 cup salsa verde or roja: Either works beautifully, though I'm partial to verde for its bright tanginess that cuts through the richness
- 2 large eggs: Sunny side up is traditional because that runny yolk becomes an extra sauce when you cut into it
- 1/4 cup crumbled queso fresco or feta: The salty creaminess balances the salsa's acidity perfectly
- 1/4 small red onion, thinly sliced: Raw onion adds a sharp bite that wakes up the whole dish
- 2 tablespoons chopped fresh cilantro: Don't skip this, it brings that fresh herbal brightness that ties everything together
- 1/2 avocado, sliced: Creamy, buttery richness that mellows the heat
- 2 tablespoons sour cream or Mexican crema: A cool finish that tames any spice from the salsa
- Salt and pepper, to taste: Season each layer as you go for the best depth of flavor
Instructions
- Fry the tortilla chips:
- Heat vegetable oil in a large skillet over medium-high heat. Fry tortilla triangles in batches until golden and crisp, about 1 to 2 minutes per side. Drain on paper towels and lightly season with salt while still hot.
- Warm the salsa:
- Remove excess oil from the skillet, leaving about 1 tablespoon. Reduce heat to medium and add the salsa. Simmer for 1 to 2 minutes until slightly thickened and fragrant.
- Coat the chips:
- Add crispy tortilla chips to the salsa, tossing gently to coat. Cook for 1 to 2 minutes until the chips are well coated but still retain some crunch, watching carefully so they don't turn mushy.
- Fry the eggs:
- In a separate nonstick skillet, fry eggs to your preferred doneness. Sunny side up is traditional, with whites set and yolks runny. Season with salt and pepper.
- Assemble the plates:
- Divide salsa-coated chips between two plates. Top each serving with a fried egg while it's still hot.
- Add the toppings:
- Garnish with crumbled cheese, red onion, cilantro, avocado, and a drizzle of sour cream. Add any optional toppings like jalapeños or radishes if you like extra kick.
Save These became my go-to after late nights out during my twenties. Something about the warmth and crunch felt healing, like a hug in a bowl. My friends started requesting them whenever they slept over, and eventually I stopped measuring and started cooking by feel.
Making It Your Own
I've learned that chilaquiles are incredibly forgiving. Sometimes I add shredded chicken or black beans if I want something more substantial. Other times I keep it simple and let the eggs and cheese carry the protein. The beauty is in adapting to what you have and what you're craving that morning.
The Salsa Situation
Store-bought salsa works perfectly fine, especially on busy mornings. But when I have time, I blend tomatillos, garlic, onion, and cilantro for a fresh verde sauce that makes the house smell incredible. The difference is subtle but worth it if you're feeling ambitious.
Serving Suggestions
Chilaquiles deserve a proper setup. I like to put out all the toppings in small bowls and let everyone build their own. It turns breakfast into something interactive and fun, plus people can add more onion or less cheese according to their tastes.
- Warm your plates before serving so everything stays hot longer
- Keep extra salsa on the table in case anyone wants to add more
- Have hot sauce available for those who like it extra spicy
Save There's something deeply satisfying about transforming stale tortillas into something this vibrant and alive. That's probably why chilaquiles have endured as breakfast comfort food across generations.
Recipe Q&A
- → What type of salsa works best for chilaquiles?
Both salsa verde (green tomatillo) and salsa roja (red tomato) work beautifully. Choose based on your preference—verde offers bright, tangy notes while roja provides deeper, sweeter flavors. Homemade or high-quality store-bought versions both deliver excellent results.
- → How do I keep the tortilla chips from getting soggy?
Fry tortillas until golden and crisp, then drain well. When coating with salsa, toss gently and cook just 1-2 minutes to coat without soaking through. Serve immediately after topping to maintain that perfect crunch-tender balance.
- → Can I make chilaquiles ahead of time?
Prepare components in advance—fry and store tortilla chips, chop garnishes, and have salsa ready. Cook everything just before serving for best texture. The chips lose their crunch if assembled too early, so the final assembly should happen right before eating.
- → What protein additions work well?
Shredded chicken, black beans, or chorizo make excellent additions. Add warm chicken or beans when tossing chips in salsa. For chorizo, cook separately and sprinkle on top as a garnish to maintain its texture and flavor intensity.
- → How do I make chilaquiles dairy-free?
Omit the queso fresco and sour cream, or use plant-based alternatives like vegan cheese and coconut crema. The eggs provide richness, but you can also omit them for a fully vegan version and add extra protein like beans or seasoned tofu instead.