Looking for a quick and easy breakfast that’s big on flavor… look no further! Chilaquiles–pronounced chee-lah-key-less–is a classic Mexican breakfast dish made with corn tortilla chips, zesty tomatillo salsa, cheese and egg… need I say more?
I’d never even heard of chilaquiles before moving to Los Angeles and now it’s one of the many reasons I’m glad to be living here. Chilaquiles Verdes is a Mexican breakfast dish made with corn tortilla chips slathered and simmered in zesty green salsa just until tender then topped with a fried egg.
Chilaquiles is completely customizable. Once you have the base recipe down you can add in ingredients like cooked sausage or chorizo, shredded chicken or braised pork. As for toppings, anything you might put on nachos or tacos can go on chilaquiles. Think: cilantro and onion, sour cream, cheese, salsa, avocado, hot sauce etc.
To make Chilaquiles Verdes you’ll need: corn tortilla chips, salsa verde (homemade or store-bought) eggs and toppings like sour cream, queso fresco, lime wedges, onion and cilantro.
Note: Store-bought salsa verde is fine but making your own is even better. It’s easy and can be made well in advance. Grab my recipe for Tomatillo Salsa here.
Recipe Step by Step:
Step 1. Simmer the Chips and Sauce Together
Chilaquiles come together fast! Bring the salsa verde and water to a simmer then add in the chips.
Step 2. Toss
Gently toss the chips and salsa together, just until everything is nice and hot and the chips have softened slightly. Taste and season with salt as needed.
Step 3. Serve
Divide between bowls and serve with a sunny side up egg, crumbled queso fresco, cilantro, onion, sour cream and hot sauce!
FAQs and Expert Tips
Chilaquiles and migas are similar, but not the same. Migas is a Tex Mex breakfast staple. It’s made in a similar style as chilaquiles except the tortillas are finely crushed and cooked with scrambled eggs then topped with salsa and cheese. Migas is the Spanish word for crumbs.
Chilaquiles is easily a whole meal all on it’s own but if you’re looking for more it can be served with chorizo, shredded chicken, pork or a side of creamy refried beans.
Chilaquiles rojas is made with a red salsa (salsa roja in Spanish) with roasted tomatoes and red peppers. Chilaquiles verdes is made with a green salsa (salsa verde in Spanish) made with tomatillos and cilantro.
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- 2 c tomatillo salsa homemade or store-bought
- ½ c water or chicken broth
- 1 11 oz bag corn tortilla chips
- 4 large fried eggs
- 4 oz queso fresco cheese crumbled
- ½ white onion thinly sliced or finely chopped
- cilantro roughly chopped
- ½ c sour cream
- hot sauce
- Add the salsa and water/broth to a large skillet over medium heat. Cook for 2-3 minutes stirring occasionally, until the salsa starts to simmer.
- As soon as the salsa starts to simmer, add the tortilla chips to the skillet and gently toss until they are all well coated with salsa. You may need to add the chips in batches, they willl create more space as they cook down and soften.
- Cook until the tortillas are heated through, about minutes. Taste and season with salt as needed. To serve, divide the chilaquiles between bowls, top each bowl with crumbled queso fresco, cilantro and onion, a dollop of sour cream and a fried egg.
- Salsa Verde: Store-bought salsa verde is fine but making your own is even better. It’s easy and can be made well in advance. Grab my recipe for Tomatillo Salsa here.
- Tortilla Chips: If you want to make your own tortilla chips you totally can. Cut 12 corn tortillas into quarters and fry in hot oil until crispy. Note: it must be corn tortillas, flour tortillas, will become soggy and unpleasant when you try and turn them into chilaquiles.
- Toppings: Anything you might put on nachos or tacos can go on chilaquiles. Think: cilantro and onion, sour cream, cheese, salsa, avocado, hot sauce etc.
- Leftover chilaquiles can be stored, covered, in the refrigerator for up to 3 days. Reheat over low heat in a saucepan or in the microwave. Add extra salsa and a splash of water to loosen up the sauce as needed.