Today we are sharing with you one of my favorite recipes ever, Easy Chilaquiles. The first time I tried it was in Mexico years ago. I remember sitting at breakfast with my family and seeing a server walk past me with a big plate of saucy tortilla chips with a fried egg on top.
I thought chips for breakfast was pretty incredible, so I ordered it and whoa! The freshly fried chips were slathered in a smoky red sauce, topped with salty queso fresco and finished with a perfectly fried egg. It was so simple, but unforgettable.
Our recipe is very similar to that first experience, with a very flavorful, smooth and smoky red sauce. The sauce simmered chips are soft, but with a pleasantly crisp edge. The runny yolk and crumbled queso fresco add a creamy and salty bite to the chips, while the radishes and cilantro provide a much needed pop of freshness that. balances the dish out.
What Are Chilaquiles?
Chilaquiles is a traditional Mexican breakfast. It consists of fried tortilla chips lightly simmered in a red (roja) or green (verde) sauce. The red sauce variety typically use dried chiles and the green sauce fresh tomatillos.
Our chilaquiles recipe is a bit nontraditional by using chipotle peppers in adobe instead of dried chiles and canned tomatoes instead of fresh ones. I like the smoky and spicy flavors that chipotles in adobe sauce have and the more intensely concentrated tomato flavor you get from crushed tomatoes from a can.
You can always make this recipe even more simple by buying and using ready-made red sauce from the store. I personally love this one.
How to Make Easy Chilaquiles
Chilaquiles Ingredients
Fried Egg Ingredients
Red Sauce Process
- Place oil in a heavy bottom skillet and place over medium-high heat. Sauté onion and garlic for 2 to 3 minutes. Reduce heat to medium and continue to sauté for 2 minutes. Season with salt and pepper.
- Pour mixture into a blender and add crushed tomatoes, chipotle peppers in adobe and stock. Blend until smooth. Pour sauce back into skillet and simmer over medium-low heat for 10 minutes.
Fried Egg Process
- Place a large nonstick pan over medium-high heat and add oil. Swirl oil around pan and crack eggs into pan. Fry eggs for 3 to 4 minutes until edges are crispy, whites have set but yolks are still runny.
- Remove from heat and season with salt and pepper.
Chilaquiles Process
- Raise heat of sauce to medium-high and bring to a boil about 3 minutes. Add tortilla chips, a handful at a time.
- Fold gently to coat every chip before adding more.
- Repeat until all chips have been added and evenly coated, about 3 minutes. Season with salt and pepper (as needed) and gently fold together.
- Top with fried eggs, queso fresco, radishes, cilantro, and hot sauce. Serve immediately.
What to Eat with Chilaquiles?
Chilaquiles are typically served on their own with some crumbled queso fresco. They can also be found topped with fried eggs, like our version today.
Overall Chilaquiles is really versatile and there are many variations for them – they can be served with shredded chicken, refried beans, carne asada, and topped with a as many or few garnishes like sliced radishes, cilantro leaves, diced avocado to name a few.
Should the Chips be Tossed or Simmered with the Sauce?
There’s no right or wrong way to make chilaquiles. I personally like to simmer the chips in the sauce for a few minutes because I like the slightly softer results. If you want your chips to have a crispier texture, remove the sauce from the heat and toss together with your chips. Either version is delicious and totally based on personal preference.
Prep and Freeze Ahead Instructions
Chilaquiles should be made fresh overall, but the red sauce can be made ahead of time and stored in an airtight container. Store sauce in the refrigerator for up to 5 days or in the freezer for up to 3 months.
When ready to serve, thaw sauce completely overnight, in the refrigerator, before reheating and simmering or tossing with chips.
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Easy Chilaquiles
INGREDIENTS
red sauce
- 3 tablespoons neutral oil
- 1/2 sweet onion, diced
- 2 garlic cloves, minced
- 2 cups crushed tomatoes
- 6 chipotles in plenty of adobo sauce
- 2/3 cup unsalted chicken stock
fried eggs
- 2 tbsp extra virgin olive oil
- 4 eggs
- salt and pepper to taste
chilaquiles
- 8 ounces tortilla chips
garnishes
- ½ cup queso fresco, crumbled
- 2 radishes, thinly sliced
- ½ bunch cilantro leaves, roughly chopped
- hot sauce optional
INSTRUCTIONS
red sauce
- Place oil in a heavy bottom skillet and place over medium-high heat.
- Sauté onion and garlic for 2 to 3 minutes. Reduce heat to medium and continue to sauté for 2 minutes. Season with salt and pepper.
- Pour mixture into a blender and add crushed tomatoes, chipotle peppers in adobe and stock. Blend until smooth.
- Pour sauce back into skillet and simmer over medium-low heat for 10 minutes.
fried eggs
- Place a large nonstick pan over medium-high heat and add oil. Swirl oil around pan and crack eggs into pan. Fry eggs for 3 to 4 minutes until edges are crispy, whites have set but yolks are still runny. Remove from heat and set aside.
chilaquiles
- Raise heat of sauce to medium-high and bring to a boil about 3 minutes. Add tortilla chips, a handful at a time, folding gently to coat every chip before adding more.
- Repeat until all chips have been added and evenly coated, about 3 minutes. Season with salt and pepper and gently fold together. Remove from heat and top with fried eggs.
- Top with queso fresco, radishes, cilantro, and hot sauce. Serve immediately.
NOTES
- *Makes 1 12” skillet
- For a crispier texture, remove sauce from heat, add chips and gently toss together until fully and evenly coated. Top with eggs and desired toppings. Serve.
- Make and Freeze Ahead: Chilaquiles should be made fresh overall, but the red sauce can be made ahead of time and stored in an airtight container, in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- When ready to serve, thaw sauce completely, in the refrigerator, before reheating and simmering or tossing with chips.
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Ahh this is my favorite! My boyfriend makes the best chilaquiles! I always ask him to make this for me :)
I only like my eggs scrambled, and have had this dish that way, but how can I make them scrambled in this recipe? Sounds soooo yummy.
Man I would love it if someone served this to me for brunch!
This looks fantastic! I’ll have to mix it up for breakfast soon and give chilaquiles a try.
I have been obsessed with chilaquiles ever since trying them in San Francisco at the Ferry Building Farmer’s Market. This is something I absolutely MUST attempt to make. Thanks for the great recipe!
xoxo,
La Petite Gigi
YO IM SO MAKING THIS OVER THE WEEKEND. thanks for the recipe!
I just made this! Topped with corn, black beans and cheese! Can’t wait to make it again, maybe this time with a few nice green things on top and maybe the radishes :) Thanks for the recipe!
corn and black beans….such a great idea!! :)
Just made this tonight…was really pleased with the result. Yummy stuff!
Yeah… I am ghostly white and have yet to lose that extra holiday weight as well! Guess I will start to diet or something after I make this recipe!!! Looks delicious!
i saw these made on an episode of chopped and i cant wait to try them! thanks for the recipe!!
I love chilaquiles! Yum! I ate these with a big dollop of sour cream. Soooo good!
Damn! I’ve never heard of chilaquiles before but now I HAVE TO try them out. They look devine!
Brunch is one of my favourite meals of the day and this looks awesome – your fried egg is perfect!
Oh man are you kidding me these were so good!
I LOVE CHILAQUILES, we ate them everyday in Mexico. I have yet to attempt them at home in fear that I will never accomplish that bad ass sauce and that delightful crema. Divine, I must try now.
This is really neat! Love this idea!
Whoa! Never heard of this dreamboat of a brunch. Yum.
I love chilaquiles. They are so easy and remind me of Mexico. I love this easy variation!
you just spoke to this Texas girl’s heart with this one…chilaquiles are one of my FAVORITE breakfast foods ever and these were amazing!
Chilaquiles! Hands down, one of my top 3 favorite breakfasts!
Wow, they look really tasty!
Congratulations on your pictures. I’ve just opened my personal blog and I wish I could take such wonderful pictures one day… :)
Oh my goodness! I’ve never heard of this, but I’m 100% sold, especially with the eggs on top. We’re having a bit of a warm spell here [Ft. Collins, CO] with 3 days in the 60’s but snow on Wednesday. :) I love the texture of the surface you shot this dish on.
This looks good and reminds me of the eggs my mom would sometimes make for me. They’re different, but she crisps up pieces of tortilla in a pan and then adds the eggs. It’s salty and so delicious. :)
Wow this was so good. I want it again!
These look wonderful…perfect looking eggs, and lovin the big radish slices. Yum. The colors of the plates with the food..make me wanna dive in!