Before you cook
Background Recipe story & origin
Chilaquiles originated in Mexico as a way to use stale tortillas, dating to Aztec times. The name comes from Nahuatl 'chilaquilitl,' meaning 'herbs or greens in chile.' The basic preparation involves cutting tortillas into triangles, frying until crisp, then simmering in salsa until they soften slightly while retaining some texture. Toppings include crema, queso fresco, onion, and often eggs or shredded chicken. Chilaquiles are breakfast food, particularly popular as a hangover cure ('para la cruda'). Good chilaquiles balance crispy and soft, spicy and creamy.
Before you start Equipment you'll need
- skillet — Provides high heat for cooking chilaquiles and warming ingredients until ready
- large skillet — Used for large skillet
- pan — Used for pan
Safety Safety & allergen notes
- Use caution with hot surfaces and oils.
- Handle knives carefully when prepping ingredients.
- Ensure proteins are cooked to safe internal temperatures.
Non-negotiables Rules for success
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Heat the salsa
Pour 2 cups red salsa into a large skillet over medium heat (325-350°F surface). Bring to a simmer. ...
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Toss with chips
Add about 6 cups tortilla chips to the salsa. Toss gently to coat all the chips. Cook 2-3 minutes, t...
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Fry the eggs
While chips cook, fry 2-4 eggs in butter in a separate pan, sunny-side up with runny yolks.
Prep Get set first
About 10 min of prep
- Prepare skillet
This recipe takes about 15 minutes total.
Ingredients
Instructions
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Heat the salsa
Pour 2 cups red salsa into a large skillet over medium heat (325-350°F surface). Bring to a simmer. If the salsa is very thick, add a splash of chicken broth to thin it slightly.
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Toss with chips
Add about 6 cups tortilla chips to the salsa. Toss gently to coat all the chips. Cook 2-3 minutes, tossing occasionally. The chips should soften slightly but still have some crunch - don't let them get soggy.
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Fry the eggs
While chips cook, fry 2-4 eggs in butter in a separate pan, sunny-side up with runny yolks.
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Add the final drizzle
Divide chilaquiles between plates. Top each with a fried egg. Drizzle with Mexican crema (or sour cream), crumble queso fresco over, add sliced avocado, pickled jalapeños, and fresh cilantro. Serve immediately.