Save The morning sun hit our tiny Mexico City apartment kitchen just as I was wrestling with a bag of stale tortillas my host mom had pushed into my hands. There is no throwing away food here, she had insisted with a knowing smile. I watched, mesmerized, as she transformed those sad leftover corn disks into something that made the whole building smell like comfort and possibility.
Years later, during a chaotic Sunday brunch shift at my first restaurant job, the owner walked in carrying three bags of rejected tortilla chips from the distributor. Instead of tossing them, he made chilaquiles for the entire staff. We ate them standing up, plates balanced on prep tables, and I understood why this dish belongs in the category of food that fixes everything.
Ingredients
- 6 small corn tortillas, cut into triangles: Stale tortillas actually work better here—they fry up crispier and hold their texture longer in the salsa
- 1/3 cup vegetable oil: You want enough oil to properly fry, not just warm the tortillas
- 1 cup salsa verde or roja: Homemade salsa transforms this dish, but a high-quality store-bought version will absolutely work
- 2 large eggs: Sunny-side up creates that perfect sauce when you break the yolk over everything
- 1/4 cup crumbled queso fresco or feta: The salty tang cuts through the rich salsa and egg
- 1/4 small red onion, thinly sliced: Adds a bright crunch that wakes up the whole plate
- 2 tablespoons chopped fresh cilantro: Fresh herbs make everything taste alive and finished
- 1/2 avocado, sliced: Creamy contrast to the crispy tortillas
- 2 tablespoons sour cream or Mexican crema: A cooling element to balance the heat
- Salt and pepper, to taste: Essential for bringing all the flavors together
Instructions
- Fry the tortilla chips:
- Heat vegetable oil in a large skillet over medium-high heat. Fry tortilla triangles in batches until golden and crisp, about 1–2 minutes per side. Drain on paper towels and lightly season with salt while still hot.
- Warm the salsa:
- Remove excess oil from the skillet, leaving about 1 tablespoon. Reduce heat to medium and add the salsa. Simmer for 1–2 minutes until slightly thickened and fragrant.
- Coat the chips:
- Add the crispy tortilla chips to the salsa, tossing gently to coat. Cook for 1–2 minutes until the chips are well coated but still retain some crunch—they should not be soggy.
- Fry the eggs:
- In a separate nonstick skillet, fry eggs to your preferred doneness. Sunny side up is traditional, with whites set and yolks runny. Season with salt and pepper.
- Assemble the plates:
- Divide the salsa-coated chips between two plates. Top each serving with a perfectly fried egg.
- Add the finishing touches:
- Garnish with crumbled cheese, red onion, cilantro, avocado slices, and a drizzle of sour cream. Add any optional toppings as desired and serve immediately.
Save My daughter now asks for chilaquiles every Sunday morning, standing on her step stool to help fry the chips. She calls them special nachos, and honestly, she is not wrong.
Make-Ahead Magic
You can fry the tortilla chips up to two days ahead and store them in an airtight container. The salsa can also be made in advance and kept in the refrigerator.
Protein Possibilities
Shredded chicken, black beans, or even chorizo turn this from breakfast to a hearty dinner. The base recipe loves additions.
Salsa Selection
Red salsa brings a deeper, earthier flavor while green salsa offers brighter tanginess. Keep both on hand and let your mood decide. Some mornings demand the warmth of roja, others call for the sharp kick of verde.
- Warm your plates before serving to keep everything hot longer
- Have extra salsa on the table in case someone wants more
- Squeeze fresh lime over the whole thing right before eating
Save This is the kind of breakfast that makes you want to linger at the table, coffee in hand, already planning the next time you will make it.
Recipe FAQs
- → What's the difference between chilaquiles verdes and rojos?
Chilaquiles verdes use green salsa verde made from tomatillos, while rojos feature red salsa roja made from tomatoes and chiles. Both versions follow the same preparation method—frying tortillas until crisp, then simmering them in your chosen salsa until coated but still crunchy. The color and flavor profile change based on your salsa preference.
- → How do I keep the tortilla chips from getting soggy?
Fry your tortilla triangles until thoroughly golden and crisp, about 1-2 minutes per side. When adding them to the salsa, toss gently and cook only 1-2 minutes—just enough to coat the chips. Remove from heat immediately once coated. The chips should soften slightly but retain most of their crunch. Serve right away for the best texture.
- → Can I make chilaquiles ahead of time?
The components can be prepped ahead: fry and store tortilla chips in an airtight container, prepare your salsa, and slice garnishes. However, assemble and cook everything just before serving for optimal texture. Reheating pre-made chilaquiles typically results in soggy tortillas. If you need to reheat leftovers, try crisping them in a hot skillet with a splash of oil.
- → What other toppings work well with chilaquiles?
Beyond the classic toppings, try adding shredded chicken, black beans, or chorizo for extra protein. Thinly sliced radishes add crunch and a peppery bite. Pickled jalapeños bring heat and acidity. A squeeze of fresh lime juice right before serving brightens everything. Some regions also add shredded lettuce or a dollop of refried beans alongside the dish.
- → Is there a faster way to make chilaquiles?
Use high-quality store-bought tortilla chips instead of frying your own. Look for thick-cut restaurant-style chips that hold up well in liquid. You can also use jarred salsa verde or roja—simmer it for a few minutes to thicken slightly before adding the chips. This shortcut version comes together in under 15 minutes while still delivering authentic flavors.