Easy Chilaquiles
Crispy tortilla chips meet a zesty sauce for a Mexican-inspired breakfast dish that’s easy, delicious, and endlessly customizable.
Ingredients
- 8 corn tortillas, cut into triangles (or use store-bought tortilla chips)
- 1 cup salsa verde or salsa roja (choose your favorite)
- ¼ cup vegetable oil (if frying tortillas)
- ¼ cup crumbled queso fresco or feta cheese
- 2 eggs
- ¼ cup sour cream
- Fresh cilantro, chopped, for garnish
- 1 avocado, sliced
- Salt and pepper, to taste
Instructions
- Prepare the Chips
- Frying Method: Heat oil in a skillet over medium-high heat. Fry tortilla triangles until golden and crispy, then transfer to a paper towel-lined plate to drain.
- Baking Method: Preheat the oven to 350°F (175°C). Spread tortilla triangles on a baking sheet, lightly brush with oil, and bake for 10-15 minutes or until crispy.
- Cook the Sauce
- n a medium skillet, heat your chosen salsa over medium heat until warm. If it’s too thick, add a splash of water to thin it slightly.
- Combine Chips and SauceAdd the chips to the skillet with the warm sauce, tossing gently to coat without breaking the chips.
- Add ToppingsWhile the chilaquiles are simmering, fry the eggs in a separate pan. Top the chilaquiles with fried eggs, crumbled cheese, sour cream, fresh cilantro, and avocado slices.
- Serve ImmediatelyServe hot with extra salsa on the side, if desired.
Notes
For extra heat, add sliced jalapeños or a drizzle of hot sauce.