Mexican Chilaquiles with Crispy Tortillas (Printable Format)

Golden tortilla chips simmered in salsa, crowned with fried eggs and vibrant garnishes for a satisfying Mexican morning meal.

# What's Needed:

→ Tortillas & Oil

01 - 6 small corn tortillas, cut into triangles
02 - 1/3 cup vegetable oil for frying

→ Salsa

03 - 1 cup store-bought or homemade salsa verde or roja

→ Eggs

04 - 2 large eggs

→ Toppings

05 - 1/4 cup crumbled queso fresco or feta
06 - 1/4 small red onion, thinly sliced
07 - 2 tablespoons chopped fresh cilantro
08 - 1/2 avocado, sliced
09 - 2 tablespoons sour cream or Mexican crema
10 - Salt and pepper to taste
11 - Optional: sliced jalapeños, radishes, cooked shredded chicken or beans

# How To Make It:

01 - 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.
02 - Remove excess oil from skillet, leaving about 1 tablespoon. Reduce heat to medium and add salsa. Simmer for 1-2 minutes until slightly thickened.
03 - Add crispy tortilla chips to salsa, tossing gently to coat. Cook for 1-2 minutes until chips are well coated but still retain some crunch.
04 - In a separate nonstick skillet, fry eggs to preferred doneness. Sunny side up is traditional with whites set and yolks runny. Season with salt and pepper.
05 - Divide salsa-coated chips between two plates. Top each with a fried egg.
06 - Garnish with crumbled cheese, red onion, cilantro, avocado, and drizzle of sour cream. Add any optional toppings as desired.

# Expert Advice:

01 -
  • It is a vibrant and comforting Mexican breakfast.
  • The combination of crispy chips and zesty salsa is irresistibly flavorful.
  • A perfectly runny egg adds a rich, satisfying finish to every bite.
02 -
  • Fry the tortilla triangles in batches to ensure they become evenly golden and crisp.
  • Toss the chips just long enough to coat them so they retain some of their satisfying crunch.
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