Welcome to a truly delightful breakfast experience! This easy chilaquiles recipe brings the vibrant flavors of classic Mexican cuisine right to your kitchen. Get ready to enjoy a quick and satisfying meal, perfect for any morning. We are going to create a rich, smoky red sauce that coats crispy tortilla chips, delivering an incredibly comforting and flavorful dish in under 30 minutes.
Table of Contents
Why You’ll Love This Chilaquiles Recipe
This simplified version of a beloved Mexican breakfast will quickly become a favorite. It’s designed to be approachable and absolutely delicious.
- Fast and Easy: You’ll have this incredible dish on your table in about 30 minutes, making it perfect for busy mornings.
- Deeply Flavorful Red Sauce: Our smoky red sauce, made with chipotles in adobo, offers a complex, rich taste that’s truly satisfying.
- Perfect Chip Texture: Enjoy the ideal balance of crispy-soft tortilla chips, beautifully coated in sauce without becoming overly mushy.
- Incredibly Versatile: Customize your chilaquiles with various toppings and proteins to suit any preference or meal.
- Great for Any Meal: While traditionally a breakfast dish, these chilaquiles are equally fantastic for a quick lunch, dinner, or a relaxed brunch.
Chilaquiles Recipe Ingredients
Gather these simple ingredients to create your amazing red chilaquiles. This chilaquiles recipe uses fresh, vibrant components for the best flavor.
For the Smoky Red Sauce:
- 3 tablespoons neutral oil
- 1/2 sweet onion, diced
- 2 garlic cloves, minced
- 2 cups crushed tomatoes
- 6 chipotles in plenty of adobo sauce
- 2/3 cup unsalted chicken stock
- Salt and pepper to taste
For the Chilaquiles & Toppings:
- 2 tablespoons extra virgin olive oil (for eggs)
- 4 eggs
- Salt and pepper to taste
- 8 ounces tortilla chips
- ½ cup queso fresco, crumbled
- 2 radishes, thinly sliced
- ½ bunch cilantro leaves, roughly chopped
- Hot sauce (optional)
Notes & Substitutions
For those curious about this key ingredient, chipotle peppers in adobo are smoked and dried jalapeños rehydrated and canned in a sweet and tangy purée. Chipotle peppers in adobo sauce provide that signature smoky heat. You can adjust the quantity to control the spice level; remove some seeds for less heat. If fresh crushed tomatoes are unavailable, use high-quality canned diced tomatoes, blended smooth. For the cheese, feel free to swap queso fresco for cotija, a salty, crumbly cheese, or Oaxaca cheese for a melty texture.
Chilaquiles Recipe Equipment
You won’t need many specialized tools for this fantastic chilaquiles dish.
- Heavy-bottomed skillet: Ideal for simmering the sauce evenly.
- Blender: Essential for achieving a smooth, consistent red sauce.
- Large nonstick pan: Perfect for frying eggs with crispy edges.
- Basic kitchen tools: Including a cutting board, knife, and spatula.
How To Make This Chilaquiles Recipe
Creating this flavorful chilaquiles recipe is straightforward and fun. Follow these steps for a perfect result every time.
Make the Smoky Red Sauce
Begin by heating the neutral oil in a heavy-bottomed skillet over medium-high heat. Add the diced sweet onion and minced garlic, sautéing for 2 to 3 minutes until fragrant. Reduce the heat to medium and continue to sauté for another 2 minutes, allowing them to soften. Season lightly with salt and pepper during this step.
Carefully pour the sautéed onion and garlic mixture into a blender. Add the crushed tomatoes, chipotle peppers in adobo, and chicken stock. Blend the ingredients until the sauce is completely smooth and uniform.
Pour the blended red sauce back into the same skillet. Bring it to a gentle simmer over medium-low heat and let it cook for 10 minutes. This simmering time allows the flavors to meld beautifully and the sauce to thicken slightly.
Prepare the Fried Eggs
While the sauce simmers, place a large nonstick pan over medium-high heat and add the extra virgin olive oil. Swirl the oil around the pan to coat the surface evenly. Carefully crack the eggs directly into the hot pan. Fry the eggs for 3 to 4 minutes, or until their edges become crispy, the whites are fully set, but the yolks remain wonderfully runny. Season the fried eggs with salt and pepper to your liking. Once cooked, remove them from the pan and set them aside.
Assemble the Chilaquiles
Raise the heat of your simmering red sauce to medium-high and bring it to a rolling boil, which should take about 3 minutes. This ensures the sauce is hot enough to coat the chips effectively.
Now, it’s time to add the tortilla chips. Add them a handful at a time, gently folding them into the hot sauce with a spatula. Ensure every chip is thoroughly coated before you add the next batch. Repeat this process until all the tortilla chips have been added and are evenly coated in the rich red sauce, which typically takes around 3 minutes.
Season the assembled chilaquiles with an additional pinch of salt and pepper, then gently fold everything together one last time. Immediately remove the skillet from the heat to prevent the chips from becoming overly soft. Top the warm chilaquiles generously with your perfectly fried eggs. Finish by sprinkling crumbled queso fresco, thinly sliced radishes, and chopped cilantro leaves over the top. A drizzle of your favorite hot sauce is a great optional addition. Serve this delicious chilaquiles recipe immediately to enjoy the best texture and flavor.
Pro Tips & Troubleshooting
Achieving the perfect texture for your chilaquiles is key. Add the tortilla chips directly into the hot sauce just before serving. This ensures they are perfectly coated and still have some crispness, rather than becoming soggy. For a milder spice, reduce the number of chipotles or remove some of their seeds before blending. If you prefer more heat, add an extra chipotle or a dash of hot sauce to the finished dish. Always taste and season your sauce and finished dish throughout the cooking process. Proper seasoning enhances all the flavors. Serve your chilaquiles immediately after assembling for the best experience.
Serving, Storage, & Variations
This versatile dish offers many ways to enjoy it!
Serving Suggestions
Classic toppings like fried eggs, crumbled queso fresco, and fresh cilantro are a must. For even more freshness, add sliced avocado or a dollop of Mexican crema. To make your chilaquiles a heartier meal, consider serving them alongside refried beans or adding shredded cooked chicken.
Storage Instructions
The smoky red sauce can be prepared in advance. Store it in an airtight container in the refrigerator for up to 5 days, or freeze it for up to 3 months.
For the best texture, always assemble your chilaquiles just before serving. Once the chips are coated in sauce, they quickly soften.
Recipe Variations
Explore different styles of chilaquiles by swapping the red sauce for a vibrant green sauce made with roasted tomatillos. Experiment with various cheeses such as crumbly cotija or stretchy Oaxaca. You can also boost the protein by adding shredded beef or other cooked meats. This chilaquiles recipe is a perfect canvas for your creativity.
Nutrition
Here’s a breakdown of the nutritional information per serving for this delightful chilaquiles dish.
| Nutrient | Amount |
|---|---|
| Calories | 607 kcal |
| Carbohydrate Content | 56 g |
| Protein Content | 16 g |
| Fat Content | 38 g |
| Saturated Fat Content | 7 g |
| Trans Fat Content | 0.2 g |
| Cholesterol Content | 174 mg |
| Sodium Content | 1412 mg |
| Fiber Content | 8 g |
| Sugar Content | 10 g |
| Unsaturated Fat Content | 29 g |
Please note that these values are estimates and can vary based on specific ingredients and brands used.
FAQ
What are chilaquiles?
To understand the dish’s roots, learn more about the origin of chilaquiles, a traditional Mexican breakfast dish featuring lightly fried corn tortillas cut into quarters, simmered in a savory sauce. They are often topped with cheese, cream, onion, avocado, and protein.
Can I make chilaquiles ahead of time?
You can prepare the red sauce in advance and store it. However, for the best texture, always assemble the chips and sauce right before serving to prevent the chips from becoming too soggy.
How do I prevent soggy chilaquiles?
The key is to combine the hot sauce and chips just moments before serving. Fold the chips gently and remove the skillet from heat immediately after coating.
What’s the difference between red and green chilaquiles?
The primary difference is the sauce. Red chilaquiles, like this chilaquiles recipe, typically use a tomato-based sauce with chiles, while green chilaquiles are made with a vibrant tomatillo-based sauce.
Conclusion
You now have all the tools to create an incredibly flavorful and easy chilaquiles recipe right in your own kitchen! This dish proves that delicious, authentic flavors don’t have to take hours to prepare. We hope you feel confident diving into this quick and satisfying breakfast. Give it a try soon, and let us know what you think in the comments below! We love hearing about your cooking adventures and seeing your amazing creations.
Easy Chilaquiles Recipe: A Quick & Flavorful Breakfast
Equipment
- Heavy Bottom Skillet
- Blender
- Large nonstick pan
Ingredients
Main Ingredients
- 3 tablespoons neutral oil
- 1/2 sweet onion diced
- 2 cloves garlic minced
- 2 cups crushed tomatoes
- 6 chipotles in adobo sauce
- 2/3 cup unsalted chicken stock
- 2 tbsp extra virgin olive oil
- 4 eggs
- salt and pepper to taste
- 8 ounces tortilla chips
For Serving
- 1/2 cup queso fresco crumbled
- 2 radishes thinly sliced
- 1/2 bunch cilantro leaves roughly chopped
- hot sauce optional
Instructions
Instructions
- Heat neutral oil in a heavy-bottomed skillet over medium-high heat.
- Sauté diced onion and minced garlic for 4-5 minutes, seasoning with salt and pepper.
- Transfer the sautéed mixture to a blender, add crushed tomatoes, chipotle peppers in adobo, and chicken stock, then blend until smooth.
- Return the blended sauce to the skillet and simmer for 10 minutes over medium-low heat.
- Heat olive oil in a large nonstick pan over medium-high heat, then fry eggs for 3-4 minutes until the whites are set and yolks are runny; set aside.
- Increase sauce heat to medium-high, bring to a boil for about 3 minutes, then gradually add tortilla chips, folding gently to coat.
- Continue adding and coating chips for about 3 minutes, season with salt and pepper, then remove from heat and top with the fried eggs.
- Garnish with crumbled queso fresco, sliced radishes, chopped cilantro, and hot sauce (optional); serve immediately.