Chilaquiles

When a sugary breakfast just won’t cut it, spicy and comforting chilaquiles are here to start the day with a resounding “YUM.” With a flavor profile similar to Tex Mex migas or enchiladas verdes, this Mexican skillet breakfast is made of freshly fried corn tortilla chips swimming in salsa and topped with all the things that make life worth it: sliced avocado, sour cream, and cheese. Easy enough to make for a family breakfast yet delicious and impressive enough for a celebratory brunch, this dish is excellent served up with a refreshing Bloody Maria!

What are chilaquiles?

Typically, chilaquiles involve stale corn tortillas that are fried till crisp, cooked in salsa, and topped with cheese and anything else that suits your fancy. It is best to serve chilaquiles very soon after tossing the chips with the salsa so they retain a bit of crispiness. This recipe tosses the homemade chips in vibrant green tomatillo salsa and tops them with fried eggs and other simple toppings. This breakfast can only be improved with some meat! Any leftover chicken, beef, or pork can be folded into the sauce to warm up before adding the chips to bulk up this dish.

How do you make easy chilaquiles?

Sometimes the prospect of frying tortilla chips first thing in the morning is daunting. Never fear, these chilaquiles can easily be made with more convenient ingredients! Start by snagging some good quality fried corn tortilla chips. A local Latin market would be a great place to start; the chips need to be sturdy enough to stand up to the salsa. The salsa can also be store-bought! Simply look for salsa verde or switch it up with red enchilada sauce. Add less broth to the store-bought sauces, as they tend to be thinner than homemade.