Introduction
Oh, chilaquiles! Just the word brings back memories of lazy Sunday mornings and the comforting aroma filling the kitchen. There’s something so special about this classic Mexican dish, and I’m thrilled to share how incredibly simple it is to bring this vibrant meal to your table. Forget those fancy brunch reservations – you can whip up a batch of truly delicious chilaquiles right in your own kitchen, and it’s so much easier than you might think!
Why You’ll Love This Recipe
- Fast: Ready in under 30 minutes – perfect for busy mornings!
- Easy: Minimal prep and straightforward steps mean anyone can make it.
- Giftable: Assemble the dry components in a jar for a thoughtful homemade gift.
- Crowd-pleasing: A delightful mix of textures and flavors that everyone will enjoy.
Ingredients
Gathering your ingredients is half the fun! Here’s what you’ll need:
- 1 (16-ounce) jar tomatillo salsa, or 2 cups homemade Tomatillo Salsa Verde: This is the heart of our dish! A good quality jarred salsa works beautifully for speed, but if you’re feeling adventurous, homemade is always a treat.
- 1 cup water or vegetable broth: This helps thin out the salsa just right to coat those yummy chips.
- 6 ounces thick tortilla chips, about 4 handfuls: I like to use sturdy, good-quality tortilla chips that won’t turn to mush too quickly.
- Cilantro Lime Crema, for drizzling: This creamy, tangy topping takes it over the top! You can buy it or make a quick version by blending cilantro, lime juice, and sour cream or Greek yogurt.
- 4 fried eggs: Sunny-side up or over-easy are my favorites for that glorious runny yolk!
- 1 avocado, sliced: For that creamy, dreamy texture.
- 2 radishes, thinly sliced: These add a delightful peppery crunch.
- ½ jalapeño pepper, thinly sliced: A little heat is always welcome, but adjust this to your spice preference!
- Cotija cheese: This salty, crumbly cheese is a must-have for that authentic touch.
- Fresh cilantro leaves: For a burst of freshness and color.
- Sea salt and freshly ground black pepper: To taste, of course!
How to Make It
Alright, let’s get cooking! This recipe is so forgiving and comes together in a flash.
Step 1: Simmer the Salsa
Grab a medium saucepan and pour in your tomatillo salsa. Add the water or vegetable broth. Pop it on the stove over medium heat and bring it to a gentle simmer. You want it warm and bubbly, but not boiling furiously.
Step 2: Soften the Chips
Once the salsa is simmering, it’s time for the star of the show – the tortilla chips! Gently add the chips to the saucepan. Stir them around with a spoon so each one gets coated in that delicious, warm salsa. Let them simmer for about 2-3 minutes. The goal here is to soften them just enough so they’re tender, but they should still have a little bit of structure and not turn completely mushy.
Step 3: Season to Perfection
Give your chilaquiles a taste. Now is the time to add a pinch of sea salt and a grind of fresh black pepper. Stir it all together and adjust until it tastes just right to you.
Step 4: Plate It Up
Carefully divide the saucy chips among your serving plates. Try to get a good amount of chips and salsa on each one.
Step 5: Add the Toppings
Now for the fun part – the toppings! Crown each plate with a perfectly fried egg. Then, arrange slices of creamy avocado, those crisp radishes, and a few slices of jalapeño for a touch of heat. Don’t be shy with these!
Step 6: Drizzle and Garnish
Finish off your masterpiece with a generous drizzle of Cilantro Lime Crema. Sprinkle it all with crumbled Cotija cheese and a scattering of fresh cilantro leaves. And voilà! Your beautiful, homemade chilaquiles are ready to be devoured.
Substitutions & Additions
Chilaquiles are wonderfully adaptable! Feel free to play around:
- Salsa: If tomatillo isn’t your favorite, a good quality salsa roja or enchilada sauce can work too.
- Chips: If you don’t have tortilla chips, broken-up tostadas can be a fun alternative.
- Cheese: Crumbled queso fresco or even a sprinkle of Monterey Jack would be delicious if Cotija is hard to find.
- Protein Boost: Add shredded chicken or beef to the simmering salsa for a heartier meal.
- Veggies: Sautéed onions, bell peppers, or corn can be added for extra flavor and texture.
Tips for Success
Here are a few little pointers to make your chilaquiles absolutely perfect:
- Don’t Overcook the Chips: Keep an eye on them! You want them softened, not dissolved into a paste.
- Prep Toppings Ahead: Slice your avocado, radishes, and jalapeños before you start cooking the chips. This makes assembly a breeze.
- Warm Plates: If you want to go the extra mile, warm your serving plates slightly before plating. It keeps everything nice and toasty.
- Make a Chilaquiles Kit: For a fantastic gift, layer dry tortilla chips, some spices, and a small jar of salsa in a decorative container. Include instructions and a note about needing to add fresh toppings like eggs and avocado.
How to Store It
Chilaquiles are best enjoyed fresh, as the chips can get soggy if stored in the sauce. If you have any leftovers, I recommend storing the saucy chips separately from the toppings. They’ll usually keep in the refrigerator for about 1-2 days. To reheat, you might need to add a splash of water or broth to loosen up the sauce.
FAQs
- Can I make chilaquiles without frying eggs? Absolutely! Poached eggs, scrambled eggs, or even a dollop of sour cream would be delicious alternatives.
- What’s the best way to serve chilaquiles? They’re fantastic for breakfast or brunch, but honestly, I love them for lunch or a quick dinner too!
- Are chilaquiles spicy? The spice level depends on your salsa and how much jalapeño you add. You can easily control the heat by adjusting these ingredients.
Quick & Easy Chilaquiles
Equipment
- Medium saucepan
- serving plates Warming plates is recommended
Ingredients
Main Ingredients
- 16 ounce tomatillo salsa or 2 cups homemade Tomatillo Salsa Verde
- 1 cup water or vegetable broth This helps thin out the salsa
- 6 ounces thick tortilla chips about 4 handfuls, sturdy and good-quality
- Cilantro Lime Crema for drizzling
- 4 fried eggs sunny-side up or over-easy recommended
- 1 avocado sliced
- 2 radishes thinly sliced
- 0.5 jalapeño pepper thinly sliced, adjust to spice preference
- Cotija cheese crumbled
- Fresh cilantro leaves for garnish
- Sea salt and freshly ground black pepper to taste
Instructions
- Grab a medium saucepan and pour in your tomatillo salsa. Add the water or vegetable broth. Pop it on the stove over medium heat and bring it to a gentle simmer. You want it warm and bubbly, but not boiling furiously.
- Once the salsa is simmering, gently add the tortilla chips to the saucepan. Stir them around with a spoon so each one gets coated in that delicious, warm salsa. Let them simmer for about 2-3 minutes until they are tender but still have a little structure.
- Taste your chilaquiles and season with sea salt and black pepper as needed. Stir and adjust until it tastes just right.
- Carefully divide the saucy chips among your serving plates, ensuring each plate has a good amount of chips and salsa.
- Top each plate with a fried egg, sliced avocado, crisp radishes, and jalapeño slices.
- Finish with a generous drizzle of Cilantro Lime Crema, crumbled Cotija cheese, and fresh cilantro leaves.