Let’s Talk Chilaquiles—My Comfort Food Confession
Okay, I’ll admit it: chilaquiles might just be the dish I’d pick if I was stuck on a desert island (assuming I had, you know, a skillet and a stash of stale tortillas). I learned to make these with my tía on a rainy Sunday, and honestly, I think we laughed more than we cooked. There was a time when I mixed up the green sauce and the salsa roja and—let’s just say, my family’s still ribbing me about “Christmas chilaquiles.” I promise, this version is a little more reliable. Or at least, it’s the one I keep coming back to every time someone asks, “What’s for breakfast?”
Why I’m Always Making These (Even on Lazy Days)
I make this when I’ve got a fridge full of random bits—half a bag of chips, a lonely tomato, awkward leftover salsa. My family goes absolutely wild for this, especially if I add a fried egg or some crumbled queso fresco on top (and, yes, I’ve been known to throw in last night’s rotisserie chicken when I’m feeling practical). Sometimes, I still over-toast the tortillas, but nobody ever complains. Plus, it’s the kind of meal that turns kitchen chaos into comfort—if only everything in life was so forgiving!
Here’s What You’ll Need (and What I Sometimes Sub In)
- 10-12 corn tortillas (stale is better!—but I’ve just grabbed a bag of thick tortilla chips when I’m feeling lazy)
- 2 cups salsa verde or salsa roja (homemade is great, but that jar of Herdez works perfectly fine—I won’t tell. If you like things fiery, go for the chipotle kind)
- ½ cup vegetable oil (I use olive oil sometimes, even though my grandmother swore by Mazola)
- ½ cup crumbled queso fresco (feta can work in a pinch, but don’t come for me, purists)
- ¼ cup chopped onion (red or white, honestly whatever’s rolling around in the veggie drawer)
- ¼ cup chopped cilantro (or parsley if that’s all you’ve got—nobody’s judging)
- 2 eggs (optional, but I think it’s non-negotiable)
- 1 avocado (totally optional, but it makes things fancy and green)
How I Actually Make Chilaquiles (No Perfection Required)
- Cut the tortillas into triangles (or just crush up some sturdy chips if you’re in a rush). They don’t have to look pretty; my first ones looked like puzzle pieces.
- Heat the oil in a big skillet—medium-high is good. Toss in your tortilla triangles. Flip them around until they’re golden and kind of crispy but not rock hard. This is where I usually sneak a taste (for “quality control”).
- Drain the tortillas on a paper towel. Or just push them to the side of the pan if you don’t want to dirty another plate, which is what I do when I’m feeling lazy.
- Pour in the salsa—I like to heat it first until it’s bubbling. Throw the crispy tortillas back in. Give everything a good stir so the chips get coated. Don’t worry if it looks a bit mushy at this stage—it always does! Actually, I used to panic here, but it comes together.
- Add eggs (if you want): Crack them right on top, cover with a lid, and let ’em steam until set. Or scramble them in a separate pan. Or, you know, skip them. Whatever floats your boat.
- Top with the good stuff: Sprinkle on cheese, onion, cilantro, and avocado slices. If you’ve got leftover chicken or beans, toss them on. Or leftover veggies. Or both. It’s all fair game.
Notes from My Many (Messy) Attempts
- Once I tried to use flour tortillas. Nope. They got weird and gummy. So stick to corn.
- If your salsa’s super watery, let it simmer a bit longer so things don’t get soupy.
- Sometimes I forget the oil is hot and drop the chips in too fast—wear sleeves. Trust me.
Fun Variations I’ve Tried (and One That Flopped)
- Tried it with shredded rotisserie chicken—delicious, especially if you want more of a dinner vibe.
- Added a spoonful of crema and pickled jalapeños once, and wow, that woke things up.
- One time I used BBQ sauce instead of salsa when I ran out (don’t do that, unless you want “Tex-Mex confusion chilaquiles”).
Do You Really Need Fancy Tools?
I love my big nonstick skillet, but honestly any frying pan will do. No lid? Just use a baking sheet or even a plate for steaming the eggs. And if you’re desperate, I’ve baked the tortillas on a sheet pan at 375°F until crispy. It works, kinda. (Here’s a handy guide to making chips if you want to nerd out.)
What About Leftovers? (If There Are Any)
Store in an airtight container in the fridge; it’ll keep for a day or two, but honestly, in my house it never lasts more than a day! I think it tastes even better when the flavors meld overnight. Just heat it gently—microwave’s fine, but skillet is better. If it’s dry, toss in a splash of salsa.
How I Like to Serve Chilaquiles (And a Little Story)
I usually pile everything into a big bowl and top it with a fried egg—runny yolk, always. My cousin insists you have to serve it with refried beans on the side. And for special occasions (like, say, a boring Wednesday), I’ll add a drizzle of hot sauce and maybe a little dollop of crema. Oddly, I once served it with a side of watermelon, and it was a hit! Go figure.
Pro Tips from Someone Who’s Messed Up Chilaquiles
- I once tried rushing the chip-frying step and ended up with soggy, sad triangles. Take your time here. Or use sturdy chips if you’re in a hurry, but don’t skip the toasting.
- Don’t drown the chips in salsa—better to start with less and add more if needed. You can always pour on extra at the table.
The Questions People Actually Ask Me
- Can I use tortilla chips instead of frying my own? Absolutely! I do this half the time. Just pick good sturdy ones, so they don't turn to mush. Sometimes, I just use whatever’s left in the bottom of the bag (crumbs and all).
- Is it spicy? Depends on your salsa. I like mine with a little kick, but my kids are wimps so I tone it down...sometimes.
- Can I make it ahead? Sort of. It’s definitely best fresh, but I’ve reheated leftovers and, actually, I find it works better if you let the chips sit in the sauce a few minutes before eating, then warm it up.
- What if I’m gluten-free? Good news, corn tortillas are gluten-free! (Just check your salsa, some brands sneak in flour—here’s a list I trust: Celiac Disease Foundation gluten-free guide.)
- What’s the difference between chilaquiles and migas? Totally get this a lot—migas usually have scrambled eggs mixed in and smaller tortilla pieces. Chilaquiles is more about saucy, larger chips. Both are delicious, honestly.
So there you have it—my chilaquiles recipe, with all the bumps, shortcuts, and happy accidents along the way. If you want to dig deeper into Mexican breakfast classics, Mexico In My Kitchen has some great stories and variations too. Now go forth and saucify those chips—your brunch game’s about to get much, much better!
Ingredients
- 8 corn tortillas, cut into triangles
- 2 cups red salsa (homemade or store-bought)
- ½ cup crumbled queso fresco
- ¼ cup Mexican crema or sour cream
- 2 tablespoons vegetable oil
- 2 large eggs (optional, for topping)
- ¼ cup chopped fresh cilantro
- ¼ cup thinly sliced red onion
- Salt and pepper to taste
Instructions
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1Heat the vegetable oil in a large skillet over medium heat. Add the tortilla triangles and fry until golden and crispy, about 5 minutes. Remove and drain on paper towels.
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2In the same skillet, pour in the red salsa and cook for 2-3 minutes until heated through.
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3Add the crispy tortilla chips to the skillet with the salsa. Gently toss to coat the chips evenly, cooking for 2-3 minutes until slightly softened but still crisp.
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4If desired, fry the eggs in a separate pan to your preferred doneness.
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5Serve the chilaquiles immediately, topped with crumbled queso fresco, Mexican crema, chopped cilantro, sliced red onion, and fried eggs if using. Season with salt and pepper to taste.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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