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Easy Chilaquiles Vibrant Mexican Brunch

Featured in Family Dinner Ideas.

Cut corn tortillas in triangles, fry till crispy. Dip in rich red chile sauce while hot. Top with crumbled cheese, fresh avocado, cilantro and cream. Add fried egg on top if you want. Makes quick Mexican breakfast that uses up old tortillas good.

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Fatiha
Updated on Sun, 11 May 2025 20:56:49 GMT
A bowl of nachos topped with a runny egg, avocado, cilantro, red onion, and crumbled cheese, served with a side of greens. Pin it
A bowl of nachos topped with a runny egg, avocado, cilantro, red onion, and crumbled cheese, served with a side of greens. | zestplate.com

Curious about whipping up chilaquiles? This treasured Mexican morning meal adds warmth to any day. If you're a first-timer or someone who's enjoyed chilaquiles mexicanos forever, this straightforward guide will get you a delicious plate.

Sunrise Delight

All chilaquiles start with crunchy tortillas bathed in tasty sauce. This soul food turns basic items into something wonderful. From morning family gatherings to lazy Sunday meals, these chilaquiles occasions pull folks together around the table.

Ingredients List

  • Corn Tortillas: Stale or new both work fine
  • Cooking Oil: To make tortillas crunchy
  • Salt: Add to your liking
  • Sauce: Green or red, whatever you prefer
  • Fresh Herbs: Gives great taste
  • Mexican Cheese: Fresh and crumbly kind
  • Cream: For extra smoothness
  • Cilantro: Sprinkle on top
  • Onion: Adds some snap
  • Avocado: For buttery texture

How To Make Chilaquiles

Ready Your Tortillas:
Slice into triangle shapes. For fresh ones, air them out - they'll get crunchier when fried this way.
Start Frying:
Warm oil until it ripples. Cook tortillas in small amounts until golden. Give them room - crowding makes them soggy.
Add Salt Now:
After frying, place on paper towels and add salt immediately. They'll soak up flavor better when hot.
Heat The Sauce:
Put your sauce in a large skillet. Let it simmer lightly - this brings out all the taste notes.
Mix Together:
Drop your crunchy tortillas into the warm sauce. Mix softly to cover each piece. You're looking for slightly soft but not soggy.
Add Toppings:
Sprinkle with cheese, drizzle cream, scatter onions and cilantro. Top with avocado slices for richness.
Serve Immediately:
Eat while hot to enjoy the perfect mix of textures and flavors.

Heritage Meals

Classic chilaquiles mexicanos carry memories of family breakfasts and community gatherings. Every area adds their own touch to this staple dish, making all versions special. That's what makes chilaquiles wonderful - they connect people at the table.

Sauce Options

Choose sauce by your feeling - green gives bright, zesty notes while red delivers deeper flavors. Both fit perfectly in chilaquiles, so experiment to find what you love most.

Personal Touch

The greatest thing about making chilaquiles is customizing with your favorite extras. Add eggs, beans, or pulled chicken. Pile on fresh veggies or keep it basic. There's no incorrect way to enjoy this meal.

Homemade Sauce Ideas

Crafting sauce yourself lifts your chilaquiles to new heights. Fire-roast tomatoes or tomatillos with peppers for incredible taste. Mix until silky, then simmer until just right.

A skillet filled with chilaquiles topped with two sunny-side-up eggs, avocado slices, red onion, cilantro, and crumbled cheese in a rich sauce. Pin it
A skillet filled with chilaquiles topped with two sunny-side-up eggs, avocado slices, red onion, cilantro, and crumbled cheese in a rich sauce. | zestplate.com

Winning Tricks

Amazing chilaquiles mexicanos depend on properly crispy tortillas. Don't cut corners on the frying part - quality chips create standout chilaquiles. Pour sauce bit by bit and eat immediately for the finest texture.

Frequently Asked Questions

→ Rather use flour shells?

Corn works better. Gets right crispy. Holds sauce good. Won't get mushy. That's the real way.

→ How get em crispy?

Hot oil works best. Stale shells better. Don't crowd pan. Watch they don't burn. Quick fry does it.

→ Need it plant only?

Skip real cheese. Use fake kind maybe. No cream needed. Still tastes good. Add more veggies.

→ Make sauce early?

Works real nice. Keep cold wrapped. Warm when needed. Saves quick time. Fresh taste stays.

→ What else goes good?

Fried egg on top. Hot beans side. Even chicken works. Fresh stuff lots. Keep it simple.

→ Getting too soft?

Sauce too quick bad. Keep shells crisp. Add right before. Don't let sit long. Eat while fresh.

→ Taking it places?

Keep parts separate. Mix there maybe. Pack sauce hot. Fresh tops cold. Worth the work.

→ Need it faster?

Buy ready sauce. Quick fry shells. Have tops ready. One pan works. Still tastes good.

→ Making big batch?

Work in parts small. Keep stuff warm. Fresh tops ready. Don't make too much. Best right quick.

→ Want more kick?

More hot sauce helps. Fresh peppers good. Spicy cheese too. Even hot cream. Start slow though.

→ Sauce too thick?

Thin with broth bit. Keep it warm. Stir more good. Watch heat close. Easy fix quick.

→ Not crispy enough?

Fry shells more. Hot oil helps. Don't rush it. Space em good. Worth extra time.

Conclusion

Love these? Try crispy tacos next. Or make cheese enchiladas. Both use same good sauce.

Easy Chilaquiles Vibrant Mexican Brunch

Fast Mexican comfort food.

Prep Time
~
Cook Time
15 Minutes
Total Time
15 Minutes
By: Fatiha

Category: Main Dishes

Difficulty: Easy

Cuisine: Mexican

Yield: 4 Servings

Dietary: Vegetarian, Gluten-Free

Ingredients

01 12 corn tortillas, preferably stale, or left out overnight to dry out, quartered or cut into 6 wedges.
02 Corn oil, or other neutral oil for frying.
03 Kosher salt.
04 1 1/2 to 2 cups red chile sauce or salsa verde, store-bought or homemade.
05 Sprigs of epazote, optional.
06 Cotija cheese or queso fresco.
07 Crema Mexicana or creme fraiche.
08 Cilantro, chopped.
09 1 red onion, chopped.
10 Avocado, sliced or roughly chopped.

Instructions

Step 01

Coat a large sauté pan generously with corn oil and heat over medium-high to high heat. Once the oil is hot and shimmering, add the tortilla wedges and fry them until they turn golden brown.

Step 02

Remove the tortillas from the pan and let them drain on a paper towel-lined plate to absorb excess oil. Sprinkle lightly with kosher salt while still warm.

Step 03

Wipe the pan clean of any browned bits. Add 2 tablespoons of oil and heat again until hot. Pour in the red chile sauce or salsa verde and let it cook for a few minutes, stirring occasionally. Add sprigs of epazote if using for additional flavor.

Step 04

Gently add the fried tortilla pieces to the simmering sauce. Carefully turn them over, ensuring each piece gets thoroughly coated with the sauce. Let them cook for a few more minutes until they are heated through.

Step 05

Serve the chilaquiles hot, garnished with cotija cheese, crema, chopped cilantro, chopped red onion, and avocado slices. Pair them with fried eggs, beans, or nopalitos for a complete meal.

Notes

  1. For best results, use stale corn tortillas or dry them out in the oven to ensure they fry up crisp and golden.
  2. The red chile sauce and salsa verde can be made ahead for convenience and stored in the refrigerator for up to a week.

Tools You'll Need

  • Large sauté pan.
  • Paper towels.
  • Plate.
  • Blender.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy.
  • Corn.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 264
  • Total Fat: 10 g
  • Total Carbohydrate: 40 g
  • Protein: 5 g