Chilaquiles recipe

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Chilaquiles recipe

I love chilaquiles! And if you’re looking for an easy, delicious recipe packed with flavor and color to start your day, chilaquiles are the perfect choice. It’s a traditional Mexican dish that combines crispy tortilla chips with fresh salsa—either red or green—and creamy ingredients you’ll love. Perfect for a breakfast or brunch that will impress everyone at home!

Chilaquiles recipe

Servings: 4

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Ingredients

8 cups (1.9 liters) of corn tortilla chips (totopos)
2 cups (480 ml) of red or green salsa
1 cup (240 ml) of chicken broth
1/2 cup (120 g) of chopped onion
1/2 cup (120 g) of crumbled queso fresco
1/2 cup (120 ml) of Mexican crema
2 tablespoons (30 ml) of vegetable oil
1/4 cup (15 g) of fresh chopped cilantro
2 eggs (optional, for frying or boiling)
Salt to taste

Necessary Tools

Large skillet
Wooden spoon
Knife for chopping
Plates for serving
Spatula

See 5 variations of the recipe at the end.

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Did You Know?

Did you know that in some Mexican households, chilaquiles are considered a “miracle cure” for hangovers? Their combination of spicy salsa, eggs, and tortillas is perfect to “bring you back to life” after a night of partying. So if you wake up with a hangover, this recipe might just be your best friend.

Instructions

Heat the oil: Let’s get started! You’ll see it’s easy... Heat the oil in a large skillet over medium heat. Make sure the oil is hot but not smoking to avoid burning and bitter taste.
Sauté the onion: Add the finely chopped onion and sauté slowly, stirring occasionally, until the onion is soft and translucent, about 3 minutes.
Add the salsa and broth: Now pour in the salsa of your choice along with the chicken broth. Don’t forget to mix everything well to combine the flavors and let it simmer gently for about 5 minutes.
Add the tortilla chips (totopos): Carefully add the totopos to the skillet so they don’t break. Use a wooden spoon or spatula. Gently mix so each chip gets coated with the sauce, cooking for 2 to 3 minutes until they soften but still stay a bit crunchy, avoiding turning into mush.

Prepare the eggs: In another skillet, cook the eggs your way: sunny side up with runny yolks for a creamy touch, or scrambled if you prefer a more uniform texture. As you’ll see, eggs perfectly complement the flavor and texture of chilaquiles.
Serve and add toppings: Almost done! Now serve the chilaquiles carefully on individual plates so the chips don’t get too smashed. Immediately add some crumbled queso fresco and Mexican crema on top—you’ll love it. Also sprinkle some fresh chopped cilantro for a fresh and aromatic touch.
Place the eggs on top: Done! Easy, right? Just place the cooked eggs on top of the chilaquiles to make them look attractive and ready to enjoy.

Ingredient Substitutions

Totopos: If you don’t have totopos, you can easily use corn tortillas cut into triangles and fried at home for a fresher taste.
Salsa: Instead of store-bought red or green salsa, you can make your own with tomatoes, chiles, and spices.
Crema: If you can’t find Mexican crema, sour cream works great too.
Queso fresco: You can substitute it with panela cheese or ricotta if you prefer something milder.

Preparation Tips

Avoid soggy chilaquiles: They don’t taste the same, trust me! Add the salsa little by little and gently mix so the totopos stay crunchy.
Don’t overcook: Also avoid cooking the totopos in the salsa for too long so they don’t fall apart.
Use fresh or good-quality salsa: This will only make your chilaquiles taste better.
Serve immediately: If you like them nice and crispy, don’t let them sit too long before serving, or they’ll get soggy.

Nutrition Information (per serving)

Calories: 350 kcal
Protein: 12 g
Fat: 18 g
Carbohydrates: 35 g
Fiber: 4 g
Sugars: 3 g
Sodium: 450 mg

Nutritional Benefits

Chilaquiles combine nutrient-rich ingredients that provide energy and health benefits. The corn tortilla chips offer complex carbohydrates and fiber, which help digestion and keep you feeling full. Meanwhile, the salsa made from tomatoes and chiles delivers vitamins A and C, essential antioxidants for your immune system and skin health. Queso fresco provides protein and calcium, important for strong bones and muscles, while Mexican crema adds fats that help absorb fat-soluble vitamins. Additionally, if included, eggs add high-quality protein and essential nutrients like choline and vitamin D. Together, this dish is a delicious option that can be part of a balanced diet, especially if you’re looking for energy to power an active day.

Storing & Reheating

Storage: You can store chilaquiles in an airtight container in the fridge for up to 2 days, no problem.
Reheating: To reheat, use a skillet over medium heat, adding a little broth or water to bring back moisture.
Avoid the microwave: To keep the totopos crunchy, it’s better not to use the microwave.
Ideally: Honestly, eating them fresh is always best to fully enjoy their flavor and texture.

History or Inspiration Behind the Recipe

Chilaquiles have very deep roots in Mexican cuisine and were originally a clever way to use up stale or leftover tortillas. Instead of wasting them, they’d cut them up and soak them in salsa to give them new life as a comforting breakfast. Over time, they’ve become a classic dish that adapts to many regional variations, symbolizing Mexican hospitality and culinary creativity.

Serving Suggestions

Serve your chilaquiles with warm refried beans to add extra protein.
A small plate of sliced avocado is always a great option.
A fresh nopal salad with tomato and onion is a very traditional way to balance flavors.
Pair with a classic Mexican drink: refreshing and slightly tart hibiscus agua fresca.
For dessert: creamy, sweet arroz con leche is perfect to finish the meal.

Frequently Asked Questions (FAQ)

Can I use flour tortillas instead of corn?
Traditionally corn tortillas are used, but if you prefer, you can try flour tortillas though the flavor and texture will change quite a bit.
Are chilaquiles vegetarian?
Yes, just make sure to use vegetable broth and skip adding eggs or chicken.

Can I prepare the salsa ahead of time?
Absolutely! Making the salsa a day ahead allows the flavors to intensify.
What type of cheese is best for chilaquiles?
Queso fresco is classic, but you can also use panela or cotija for different flavor variations.
Can chilaquiles be frozen?
It’s better not to freeze chilaquiles because the totopos will lose their crunch and become soggy.

Recipe Variations

Plain chilaquiles: Skip the protein and enjoy them just as they are—you’ll see they’re delicious on their own.
Chilaquiles with chicken: This option is great too! Just add shredded chicken for a more complete dish.

Chilaquiles with beef: Top your chilaquiles with strips or small pieces of beef for extra protein.
Vegan chilaquiles: For our vegan friends, substitute the crema with cashew cream and omit the cheese.
Chilaquiles with mole sauce: Another traditional option is to use red or green mole instead of the classic salsa for a different flavor.

So, now you know how to make authentic chilaquiles—they’re easy, quick, and delicious! I hope you try them at home and experience that amazing mix of flavors and textures that make them so special. It’s a simple recipe, full of tradition, and perfect for any breakfast or brunch. Happy cooking!

Tastes of La Paz.