Chilaquiles

Chilaquiles are the ultimate Mexican breakfast comfort food that transforms simple tortilla chips into an incredibly bold and satisfying meal. Crispy tortilla chips are simmered in a rich homemade red salsa until perfectly softened, then topped with fried eggs, a generous drizzle of Mexican crema, crumbled cotija cheese, and fresh cilantro. This easy and authentic chilaquiles recipe is a staple of Mexican cuisine that comes together in just 25 minutes and delivers an explosion of flavor in every single bite.

⏱Prep Time

10 minutes

⏱Cook Time

15 minutes

⏱Total Time

25 minutes

🥘 Servings

2 Serving

Ingredients

For the red salsa:

  • 4 ripe tomatoes, quartered
  • 2 dried guajillo chiles, seeds removed
  • ½ small onion
  • 2 garlic cloves
  • 1 teaspoon cumin
  • Salt (to taste)
  • 1 tablespoon vegetable oil

For the rest:

  • 4 cups tortilla chips (store-bought or homemade)
  • 4 large eggs
  • ½ cup Mexican crema or sour cream
  • ½ cup crumbled cotija cheese
  • ½ small red onion, thinly sliced
  • Fresh cilantro for garnish
  • Lime wedges for serving
  • 1 ripe avocado, sliced (optional)

🍽 Serving Suggestion

Serve the chilaquiles immediately after assembling while the chips still have some texture. They pair perfectly with a cup of hot Mexican coffee or a fresh glass of watermelon juice for a complete and authentic Mexican breakfast experience.

Nutrition (Approximate)

Calories: 480 kcal        Protein: 20 g
Carbohydrates: 44 g        Fat: 26 g

Instructions

  1. Soak the dried guajillo chiles in hot water for 10 minutes until softened.
  2. Blend the soaked chiles, quartered tomatoes, onion, garlic, and cumin until smooth.
  3. Heat vegetable oil in a large pan over medium heat. Pour in the blended salsa and cook for 8–10 minutes until thickened. Season with salt.
  4. Add the tortilla chips to the salsa and gently toss to coat evenly. Cook for 2–3 minutes until the chips have softened slightly but still have some texture.
  5. Meanwhile, fry the eggs in a separate pan to your preference.
  6. Divide the chilaquiles between two plates.
  7. Place the fried eggs on top of the chilaquiles.
  8. Drizzle generously with Mexican crema and sprinkle with crumbled cotija cheese.
  9. Top with thinly sliced red onion and fresh cilantro.
  10. Serve immediately with lime wedges and sliced avocado on the side.

⭐ Tips

  • Don’t let the chips soak too long — you want them softened but not soggy
  • Use green salsa (salsa verde) instead of red for a tangier flavor
  • Add shredded chicken on top for a heartier and more filling version
  • Homemade tortilla chips taste significantly better than store-bought for this recipe