Chilaquiles with Crispy Tortilla (Print View)

Crispy tortilla chips coated in zesty salsa, topped with runny eggs and fresh garnishes for a comforting Mexican morning.

# What You’ll Need:

→ Tortillas & Oil

01 - 6 small corn tortillas, cut into triangles
02 - 1/3 cup vegetable oil for frying

→ Salsa

03 - 1 cup salsa verde or roja, store-bought or homemade

→ Eggs

04 - 2 large eggs

→ Toppings

05 - 1/4 cup crumbled queso fresco or feta
06 - 1/4 small red onion, thinly sliced
07 - 2 tablespoons chopped fresh cilantro
08 - 1/2 avocado, sliced
09 - 2 tablespoons sour cream or Mexican crema
10 - Salt and freshly ground black pepper to taste
11 - Optional: sliced jalapeños, radishes, cooked shredded chicken or beans

# Method:

01 - Heat vegetable oil in large skillet over medium-high heat. Fry tortilla triangles in batches until golden and crisp, about 1-2 minutes per side. Drain on paper towels and season lightly with salt.
02 - Remove excess oil from skillet, leaving about 1 tablespoon. Reduce heat to medium and add salsa. Simmer for 1-2 minutes until slightly thickened.
03 - Add crispy tortilla chips to salsa, tossing gently to coat. Cook for 1-2 minutes until chips are well coated but still retain some crunch.
04 - In separate nonstick skillet, fry eggs to preferred doneness. Sunny side up with whites set and yolks runny is traditional. Season with salt and pepper.
05 - Divide salsa-coated chips between two plates. Top each serving with a fried egg.
06 - Garnish with crumbled cheese, red onion, cilantro, avocado, and sour cream. Add any optional toppings as desired.

# Expert Advice:

01 -
  • The contrast between crispy tortilla chips and tender salsa-coated edges creates perfect texture in every bite
  • It comes together in under 30 minutes but tastes like something that simmered all morning
  • You can customize the toppings based on what's in your fridge, making it infinitely adaptable
02 -
  • The window between perfectly coated chips and sad soggy ones is short, so have everything ready before you start tossing
  • Don't crowd the pan when frying the tortillas or they'll steam instead of crisp up, which defeats the whole point
  • Room temperature salsa heats more evenly and prevents the chips from cooling down too quickly when you toss them together
03 -
  • Fry your tortilla chips a day ahead and store them in an airtight container for an even faster morning
  • If your chips start getting soft during storage, pop them in a 350°F oven for 5 minutes to recrisp
Go Back