Easy Breakfast: Chilaquiles & More
A vibrant and satisfying Mexican breakfast, Chilaquiles features crispy tortilla chips simmered in a rich salsa, often topped with cheese, crema, and a fried egg. This easy recipe brings authentic flavors to your morning.
Ingredients
- 6 oz tortilla chips sturdy
- 2 cup salsa roja or verde
- 1/2 cup chicken broth or vegetable broth (optional)
- 1/4 cup cotija cheese crumbled (or feta)
- 1/4 cup Mexican crema or sour cream
- 2 large eggs fried or scrambled
- 2 tbsp cilantro fresh
- 1/4 red onion thinly sliced (optional)
Instructions
- Heat salsa in a large skillet over medium heat until simmering. If using, stir in chicken broth to thin the salsa slightly.
- Add tortilla chips to the simmering salsa and toss gently until coated and slightly softened, about 1-2 minutes. Be careful not to overcook, or chips will become mushy.
- Divide chilaquiles onto two plates.
- Top each serving with crumbled cotija cheese, a generous drizzle of Mexican crema, and a fried egg.
- Garnish with fresh cilantro and thinly sliced red onion, if desired. Serve immediately while warm.
Notes
Use sturdy store-bought tortilla chips for a quicker meal. For extra protein, add shredded chicken or black beans. Garnish with fresh cilantro, avocado slices, or pickled onions for added flavor and texture. Adjust salsa spice level to your preference.