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–+ servings

Chilaquiles

This chilaquiles recipe makes a quick and easy Mexican breakfast of crispy tortilla pieces fried with onions, salsa, eggs, and lots of cheese.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 2 cups vegetable oil for frying tortillas
  • 10 corn tortillas cut into 1-inch wedges
  • 1 small white onion thinly sliced
  • 2 cloves garlic minced
  • 2 cups salsa verde or red salsa
  • 4 large eggs
  • 1 cup crumbled queso fresco or shredded Monterey Jack cheese
  • 1/2 cup fresh cilantro leaves chopped
  • Salt and pepper to taste

Method
 

  1. Heat vegetable oil in a large, heavy skillet to 350°F (175°C).
  2. Working in batches, fry tortilla wedges until golden and crisp, about 2 minutes per side. Drain on paper towels and season lightly with salt.
  3. In a clean skillet, sauté sliced onion and garlic over medium heat until softened, about 3–4 minutes.
  4. Pour salsa into the skillet with onions, bring to a simmer, and cook for 2–3 minutes.
  5. Add fried tortilla chips to the salsa mixture, tossing gently to coat each chip.
  6. Make four small wells in the chips and break an egg into each well. Cover and cook until eggs are set, about 5 minutes.
  7. Sprinkle cheese and cilantro over the chilaquiles. Season with salt and pepper and serve immediately.
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