Take your next brunch from ordinary to extraordinary with these delicious and easy Ultimate Chilaquiles.
Every year around this time, my entire family gets together and goes on a family vacation. For the past several years, we’ve traveled to Mexico. What’s not to love about Mexico? Beautiful beaches, friendly people, and of course, amazing food! It was on one of these trips several years ago that I first discovered chilaquiles.
Tucked away at the breakfast buffet next to the pancakes, eggs and waffles, I found what looked at first to be a very unassuming dish. But it ended up being quite a hidden gem.
What Are Chilaquiles?
If you’ve never heard of chilaquiles, it’s a common Mexican dish that’s usually served at breakfast or brunch. It’s made with crispy corn tortillas that are bathed in salsa and then topped with cheese and other garnishes like avocado and onion. Sometimes eggs, shredded chicken or beef are added.
It’s not a fancy dish but rather it originated as a peasant dish- a useful way to use up leftover tortillas and salsa. What I love about chilaquiles is that it’s a great blank canvas to add whatever adventurous ingredients you like!
How To Make Chilaquiles
The next time you host a brunch, forget the typical dishes and dial it up a notch with these chilaquiles instead. Your guests will rave about them and the truth is that they're really quite easy to make!
I start by making my own crispy homemade tortilla chips by baking corn tortillas in the oven. But if you’re pressed for time, you can use thick-cut store-bought chips.
Then, simply layer the chips with your favorite salsa and plenty of ooey, gooey cheese. You can bake the chilaquiles in a casserole dish or for a more rustic look, you can use a cast iron skillet.
I like to top my chilaquiles off with some sunny side up eggs and a final garnish of cilantro and avocado slices. As you cut into the egg, the runny yolk will bathe the chips in a rich, delicious sauce- yum!
More Tasty Breakfast and Brunch Dishes
YOUR PATH TO WELLNESS STARTS HERE!
Get my best healthy recipes and tips sent straight to your inbox!
- 10 (6-inch) corn tortillas
- Olive oil spray
- Kosher salt
- 1 cup jarred salsa
- 1 cup shredded Mexican blend cheese
- 4 eggs
- 2 tablespoons chopped cilantro
- Optional for serving: avocado slices and Mexican crema or Greek yogurt
- Preheat oven to 425°F.
- Spray the tortillas lightly with olive oil. Cut them into tortilla chip-sized pieces. Place them on one of two baking sheets in a single layer and sprinkle them with a pinch of salt. Bake in the oven until crispy, 15-18 minutes. Remove from oven.
- Arrange half of the tortilla chips in a cast iron skillet or baking dish. Spread ½ cup salsa evenly over the chips and sprinkle ½ cup cheese on top. Arrange the remaining chips on top and top with the remaining salsa and cheese. Bake in the oven until cheese is bubbling and melted. Remove from oven.
- While the chilaquiles are baking, fry the eggs. Heat a nonstick skillet over medium high heat and spray with olive oil. Crack the eggs into the skillet and cook a few minutes until whites are cooked through and yolks are still runny.
- Serve the chilaquiles with a fried egg on top and garnish with cilantro. Serve with avocado slices and Mexican crema or Greek yogurt, if desired.