Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 servings
What Are Chilaquiles?
Chilaquiles are a traditional Mexican dish made with tortilla chips that are lightly simmered in salsa until they soften slightly while still maintaining some of their texture. They are commonly served for breakfast or brunch and can be topped with a variety of ingredients.
For this version, we’re using salsa verde for a bright, tangy flavor and topping the chilaquiles with fried eggs, creamy avocado, Mexican crema, cotija cheese, fresh radishes, jalapeño, and cilantro.
The best part? They’re incredibly easy to make and are a great way to turn a handful of simple ingredients into a filling meal.
Ingredients
- 2 cups salsa verde — your favorite store-bought salsa works great
- 1 cup chicken broth, vegetable broth, or water
- 6 oz thick tortilla chips — about 4 handfuls
- Mexican crema, for drizzling
- 4 fried eggs1 avocado, sliced
- 2 radishes, thinly sliced
- ½ jalapeño, thinly sliced
- Cotija cheese, crumbled
- Cilantro leaves, for topping
- Salt and pepper, to taste
How to Make Chilaquiles
1) Make the Salsa Verde
Pour the salsa verde and broth into a large skillet. You can also use vegetable broth or water if preferred.
Bring the mixture to a gentle simmer over medium heat. Cook for about 5–10 minutes, stirring occasionally, until the salsa has warmed through and thickened slightly.
2) Add the Tortilla Chips
Once the salsa has thickened slightly, add the tortilla chips to the skillet.
Using a spatula or large spoon, gently fold the chips into the salsa until they’re evenly coated.
Don’t overmix or cook the chips for too long. You want them to absorb some of the salsa while still retaining a little bit of their crunch.
3) Add the Toppings
Remove the skillet from the heat.
Drizzle the chilaquiles with Mexican crema, then top with the fried eggs, sliced avocado, radishes, and jalapeño.
Finish with crumbled cotija cheese and fresh cilantro leaves.
4) Season and Serve
Season with salt and pepper to taste.
Serve immediately with additional Mexican crema on the side if desired.
Pro Tips
- Don’t overcook the chips. The goal is for the tortilla chips to soften slightly while maintaining some texture. If they cook too long, they can become overly soft and mushy.
- Use thick tortilla chips. Thicker chips hold up much better against the salsa and give you that ideal combination of crispy and tender.
- Add the toppings at the end. Keeping the avocado, radishes, jalapeño, cotija, and cilantro fresh gives the dish a nice contrast to the warm, saucy chips.
- Make your eggs separately. Fried eggs with crispy edges and runny yolks are perfect for chilaquiles. The yolk creates an extra creamy sauce when broken over the chips.
- Serve immediately. Chilaquiles are best enjoyed right after they’re assembled. The longer the chips sit in the salsa, the softer they’ll become.
- Adjust the heat. Use a mild salsa verde for a more family-friendly version or a spicy salsa verde and extra jalapeño if you like some heat.
Chilaquiles
Course: Breakfast, BrunchCuisine: MexicanDifficulty: Easy4
servings10
minutes10
minutes550
kcalIngredients
2 cups salsa verde
1 cup chicken broth, vegetable broth, or water
6 oz thick tortilla chips
Mexican crema, for drizzling
4 fried eggs
1 avocado, sliced
2 radishes, thinly sliced
½ jalapeño, thinly sliced
Cotija cheese, crumbled
Cilantro leaves
Salt and pepper, to taste
Directions
- Add salsa verde and broth to a large skillet and bring to a simmer over medium heat.
- Cook for 5–10 minutes, stirring occasionally, until the salsa has slightly thickened.
- Add tortilla chips and gently fold until evenly coated with the salsa.
- Remove from heat.
- Drizzle with Mexican crema and top with fried eggs, avocado, radishes, and jalapeño.
- Sprinkle with cotija cheese and cilantro.
- Season with salt and pepper to taste.
- Serve immediately with additional Mexican crema on the side, if desired.
Final Thoughts
These Chilaquiles are one of those recipes that prove you don’t need a long ingredient list to make something incredibly satisfying. The salsa verde gives the tortilla chips plenty of flavor, while the fried eggs, avocado, crema, and cotija add richness and creaminess.
I especially love the fresh radishes, jalapeño, and cilantro because they add a little crunch and freshness to balance everything out. They’re quick enough for a weekday breakfast but delicious enough to make for a weekend brunch.
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