Quick & Easy Chilaquiles
A simple and delicious recipe for classic Mexican chilaquiles, perfect for breakfast, brunch, lunch, or dinner. Ready in under 30 minutes with minimal prep.
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.
Notes
Chilaquiles are best enjoyed fresh. If you have leftovers, store the saucy chips separately from the toppings. They will keep in the refrigerator for 1-2 days. Reheat with a splash of water or broth.