This rich and flavorful food is great for breakfast or brunch. It comes with eggs, crispy tortilla chips, savory sauce, and a bunch of tasty toppings. You can feel full after eating this because it has good fats, proteins, and carbs.
Ingredients:
- 8 corn tortillas, cut into triangles
- 3 tbsp vegetable oil (or canola oil) for frying
- 1/2 tsp salt
Make Tortilla Chips:
Heat oil in a big skillet on medium. Wedge the corn tortillas (6-8 pieces per tortilla).Fry tortilla pieces in batches for 3–4 minutes until golden and crispy. Avoid overloading the pan. Drain the chips on a paper towel-lined platter after removing them from the skillet. Pinch salt on hot chips.
2.Make Sauce
Heat a little oil in another pan on medium. Cook diced onion for 3 minutes until transparent. Add garlic and sauté until fragrant, another minute. Add diced tomatoes, dried chiles, cumin, oregano, and chili powder. Let the mixture simmer for 5-7 minutes to break down the tomatoes and thicken the sauce.
3. Put together Chilaquiles:
To coat the crispy tortilla chips, gently toss them in the sauce. Let the chips soak in the sauce for 2-3 minutes to soften but not mushy. To avoid soggy chilaquiles, serve the chips on a dish and pour the sauce over them immediately before serving.
4. Prepare Toppings:
Fry or scramble eggs to your liking while the chilaquiles soak in the sauce. For a special touch, serve the eggs sunny-side up or poached. Garnish with crumbled Cotija and chopped cilantro.
Prepare avocado slices and thinly slice red onion.
5. Serve Chilaquiles:
Serve chilaquiles on a large plate or shallow bowl. Add scrambled or sunny-side-up fried eggs, crumbled Cotija cheese, sour cream or crema, and chopped cilantro. Sliced red onions, avocado, and lime wedges are served alongside.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 450 kcal |
| Total Fat | 28g |
| Saturated Fat | 6g |
| Trans Fat | 0g |
| Cholesterol | 185mg |
| Sodium | 750mg |
| Total Carbohydrates | 42g |
| Dietary Fiber | 5g |
| Sugars | 6g |
| Protein | 12g |
| Vitamin A | 10% DV |
| Vitamin C | 20% DV |
| Calcium | 15% DV |
| Iron | 10% DV |
Can I pre-make chilaquiles?
Yes, you may make and store tortilla chips and sauce separately. Reheat the sauce and add the chips immediately before serving.
Can I use store-bought tortilla chips?
For the finest flavor and texture, homemade tortilla chips are recommended, although store-bought may not absorb the salsa as well.
What distinguishes red and green chilaquiles sauce?
Red sauce tastes smokey and earthy because dried chiles like guajillo, ancho, and pasilla are used. Tomatillos make green sauce tangier and fresher. Both taste great!
How can I spice chilaquiles?
To increase heat, add chili powder or chopped fresh chilies (e.g., jalapeños or serranos) to the sauce. Pour spicy sauce over the top when serving.