Chilaquiles Recipe
This easy and flavorful chilaquiles recipe makes a perfect breakfast or brunch dish. Tortilla chips are lightly coated in a zesty tomatillo salsa verde, then topped with fried eggs, fresh avocado slices, radishes, jalapeño, Cotija cheese, and cilantro-lime crema for added creaminess and zest. The chips stay crisp by adding them just before serving, creating a delightful blend of textures and vibrant Mexican-inspired flavors.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Salsa and Chips
- 1 (16-ounce) jar tomatillo salsa, or 2 cups homemade Tomatillo Salsa Verde
- 1 cup water or vegetable broth
- 6 ounces thick tortilla chips, about 4 handfuls (El Milagro brand recommended)
Toppings
- Cilantro Lime Crema, for drizzling
- 4 fried eggs
- 1 avocado, sliced
- 2 radishes, thinly sliced
- ½ jalapeño pepper, thinly sliced
- Cotija cheese, for sprinkling
- Fresh cilantro leaves
- Sea salt and freshly ground black pepper, to taste
Instructions
- Prepare the Sauce: Pour the salsa and water (or vegetable broth) into a large skillet and bring to a simmer over medium heat. Cook, stirring occasionally, for 5 to 10 minutes until the sauce is slightly thickened and flavorful.
- Coat the Chips: Remove the skillet from heat and add the tortilla chips. Gently fold the chips into the sauce just until they are coated, taking care not to soak them too long so they remain crisp.
- Add Toppings: Top the coated chips with drizzles of cilantro lime crema, then layer the fried eggs, sliced avocado, radishes, and jalapeños evenly over the dish.
- Garnish and Season: Sprinkle with crumbled Cotija cheese and fresh cilantro leaves. Season with sea salt and freshly ground black pepper to taste. Serve immediately with extra crema on the side for drizzling.
Notes
- Add the tortilla chips right before serving to keep them from becoming soggy and maintain a crisp texture.
- Use vegetable broth instead of water for a richer sauce flavor.
- For a spicier kick, increase the jalapeño amount or add sliced serrano peppers.
- Cilantro lime crema can be made by blending sour cream or Mexican crema with fresh lime juice and chopped cilantro.
- Leftover chilaquiles can be refrigerated and gently reheated, but the chips will soften.
Find it online: https://bitezly.com/chilaquiles-recipe/
