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This Chilaquiles Recipe is a quick and easy breakfast, lunch, or appetizer. Crunchy tortilla chips are simmered in salsa and tossed with Mexican crema and queso fresco. Delicious!
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Pin ItEasy Chilaquiles Recipe
The word chilaquiles comes from the Nahuatl language and translates to chilis and greens. This traditional dish from Mexico hit the United States in 1898 and has been served up around the country since then.
Chilaquiles consist of fried corn tortillas, simmered in salsa or a brothy sauce. I’ve created this quick and easy version of chilaquiles, so you only need 5 ingredients and about 15 minutes. You can’t beat that for getting a meal on the table! Though most often eaten at breakfast, I like to serve these chilaquiles as a quick weeknight dinner on Meatless Mondays, for weekend brunches, and as a party appetizer.
I love that you can create your version of chilaquiles by adding your preferred toppings. Some of my favorites include sliced avocados, jalapeño peppers, onions, or radishes; a sprinkle of fresh cilantro; guacamole, and more salsa. To add protein, I’ll throw on scrambled or fried eggs, or sautéed black beans and onions.
Chilaquiles Recipe
Ingredients
- 1 tablespoon avocado oil
- 4 cups tortilla chips
- 1¼ cups salsa try this easy blender salsa or salsa verde.
- ½ cup crumbled queso fresco for non-dairy use vegan cheese
- 2 tablespoons Mexican crema or sour cream, for non-dairy use vegan sour cream
Optional Toppings
- sliced avocado
- sliced jalapeño pepper
- sliced onion
- sliced radish
- chopped fresh cilantro
- eggs scrambled or fried
Instructions
- Heat the oil in a large sauté pan set over medium heat. Add the chips to the pan and pour the salsa on top of the chips.1 tablespoon avocado oil, 4 cups tortilla chips, 1¼ cups salsa
- Simmer until the chips have absorbed most of the salsa, about 7-10 minutes.
- Serve with queso fresco, Mexican crema, and your favorite toppings.½ cup crumbled queso fresco, 2 tablespoons Mexican crema, sliced radish, chopped fresh cilantro, sliced jalapeño pepper, eggs, sliced avocado, sliced onion
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Chilaquiles Step by Step
Heat the ships and salsa: Heat 1 tablespoon of avocado oil in a large sauté pan set over medium heat. Add 4 cups of tortilla chips to the pan and pour 1¼ cups of salsa on top of the chips.
Simmer the chilaquiles: Simmer until the chips have absorbed most of the salsa, about 7-10 minutes.
Top and serve: Serve with ½ cup of crumbled queso fresco, 2 tablespoons of Mexican crema, and your favorite toppings.
How to Store
Store leftover chilaquiles in an airtight container in the refrigerator for up to 1 day. The longer they sit, the soggier they will get.
Serving Suggestions
The beauty of chilaquiles is that they can be served with typical breakfast foods like scrambled eggs, fried eggs, or cheese, or you can serve them with shredded chicken and roasted veggies. They also make a great appetizer for Cinco de Mayo or game day, served up with cocktails.
