Chilaquiles Mexican Breakfast Tortillas (Printable)

Crispy tortilla chips coated in salsa, topped with fried eggs and fresh garnishes for a hearty breakfast.

# Ingredient List:

→ Tortillas & Oil

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

→ Salsa

03 - 1 cup salsa verde or roja

→ Eggs

04 - 2 large eggs

→ Toppings

05 - 1/4 cup crumbled queso fresco or feta cheese
06 - 1/4 small red onion, thinly sliced
07 - 2 tablespoons fresh cilantro, chopped
08 - 1/2 avocado, sliced
09 - 2 tablespoons sour cream or Mexican crema
10 - Salt and pepper to taste

# How-To Steps:

01 - Heat vegetable oil in a large skillet over medium-high heat. Fry tortilla triangles in batches until golden and crisp, approximately 1 to 2 minutes per side. Transfer to paper towels and season lightly with salt.
02 - Remove excess oil from skillet, leaving approximately 1 tablespoon. Reduce heat to medium and add salsa. Simmer for 1 to 2 minutes until slightly thickened.
03 - Add crispy tortilla chips to salsa and toss gently to coat. Cook for 1 to 2 minutes until well coated while maintaining some crunch.
04 - In a separate nonstick skillet, fry eggs to desired doneness. Sunny side up is traditional with whites set and yolks runny. Season with salt and pepper.
05 - Divide salsa-coated chips between two serving plates. Top each portion with one fried egg.
06 - Top each plate with crumbled cheese, sliced red onion, fresh cilantro, avocado slices, and a drizzle of sour cream. Add optional toppings as desired and serve immediately.

# Expert Advice:

01 -
  • It comes together in 25 minutes but tastes like you've been cooking since dawn.
  • Those crispy tortilla chips stay just crunchy enough even after they soak in salsa, which is the whole magic trick.
  • You can pile on whatever's in your fridge and it somehow works perfectly.
02 -
  • Don't coat the chips too long before eating them or they'll get soggy and sad, so do this step right before plating.
  • The key to keeping them crispy is not drowning them in salsa but rather gently tossing so each chip gets coated but not saturated.
03 -
  • If your salsa is too thin, let it simmer a bit longer before adding the chips to concentrate the flavors and thicken it up naturally.
  • The contrast between the warm chips and cool avocado is half the reason this dish works, so don't skip that fresh element even when you're rushed.
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