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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Why We Love This Easy Chilaquiles Recipe
The word chilaquiles comes from the Nahuatl language. It literally translates to chilis and greens. This traditional dish is served in Mexico, but hit the United States in 1898! Basically, chilaquiles consist of fried corn tortillas, simmered in salsa or a brothy sauce. This is the quick and easy version of chilaquiles that only requires 5 ingredients and about 15 minutes!
- Quick and Easy. When you’re in need of a quick and easy weeknight meal, this dish comes together in less than 30 minutes.
- Great Meatless Option. Although you can add meat if you like, this recipe is a great meat-free option for vegetarians.
- Completely Customizable. This recipe is traditionally served for breakfast in Mexico along with eggs, but it makes a great appetizer or dinner too. Grab a fork and dig in!
Variations on Homemade Chilaquiles
Chilaquiles are typically served with a fried egg on top as a traditional Mexican breakfast option.
Some of my favorite toppings for chilaquiles are: sliced avocados, jalapeño peppers, onions, or radishes; a sprinkle of fresh cilantro; scrambled or fried eggs; sautéed black beans and onions; or guacamole and more salsa.
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 scrambled eggs, fried eggs, cheese, shredded chicken, roasted veggies, or any way you like. Make them your own!
These also make a great appetizer for Cinco de Mayo or game day, served up with cocktails!
To make these chilaquiles dairy-free, simply swap your favorite vegan cheese for the queso fresco and use non-dairy sour cream instead of Mexican crema.
Use your favorite kind of store-bought or homemade salsa. I love this easy blender salsa or mix it up with a salsa verde.
Mexican crema is very similar to sour cream, so feel free to substitute it with an equal amount of sour cream.
Yes, just be sure to use certified gluten-free tortilla chips.
Perfect chilaquiles are totally up to personal preference! Some people prefer crunchy, and some prefer soggy. Experiment and enjoy however you like them best!
More Mexican Recipes We Love
- Mexican Street Corn Dip
- Easy Chicken Fajitas Recipe
- Creamy Chicken Tortilla Soup
- Crockpot Mexican Shredded Chicken
- Best Steak Fajitas
- Taco Pizza
Chilaquiles Recipe
Ingredients
- 1 tablespoon avocado oil
- 4 cups tortilla chips
- 1¼ cups salsa
- ½ cup crumbled queso fresco
- 2 tablespoons Mexican crema
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
Becky’s Tips
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 Chips 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.
