Description
Mexican chilaquiles combine crispy tortilla chips simmered in a spicy red or green salsa, topped with crumbled queso fresco, sliced onions, and a perfectly fried egg. Rich layers of flavor create a traditional breakfast classic that welcomes you to savor authentic Mexican morning comfort.
Ingredients
Scale
Main Ingredients:
- 4 large eggs
- ½ bag tortilla chips
- ½ cup shredded Mexican blend cheese
- 2 tablespoons crumbled cotija or queso fresco cheese
Spicy and Tangy Components:
- 12–16 pickled jalapeño slices
Garnish and Condiments:
- 1 watermelon radish, thinly sliced
- 1 tablespoon butter
- fresh cilantro leaves
- sour cream
Instructions
- Char onions, peppers, and garlic under the broiler on a foil-lined baking sheet until softened and slightly blistered, carefully removing peppers if cooking faster than onions.
- Transfer roasted vegetables to a blender with canned tomatoes, puréeing until smooth. For a chunkier texture, reserve half the tomatoes to add after initial blending.
- Simmer the sauce in a saucepan over medium heat for 10 minutes, stirring frequently to prevent splattering. Season with salt and pepper to taste.
- Prepare an oven-safe skillet by lightly oiling the surface, then create alternating layers of tortilla chips, sauce, shredded cheese, and cotija cheese.
- Bake in a preheated 400°F oven until cheese melts and becomes bubbly, approximately 5-10 minutes.
- While the chilaquiles bake, prepare scrambled eggs in a nonstick skillet. Whisk eggs until uniformly colored, then cook in melted butter.
- Continuously scrape and flip eggs with a spatula, breaking up larger pieces, until just cooked through but still soft.
- Remove chilaquiles from the oven and top with scrambled eggs, sliced jalapeños, radish rounds, and fresh cilantro.
- Finish with a generous dollop of sour cream in the center and serve immediately while hot and crisp.
Notes
- Broiling vegetables brings out a smoky, caramelized flavor that adds depth to the tomato sauce.
- Blending half the canned tomatoes creates a textured sauce with chunks of roasted vegetables for extra complexity.
- Layering tortilla chips with sauce and two types of cheese ensures each bite is packed with melty, crispy goodness.
- Gentle scrambling technique prevents eggs from becoming dry or rubbery, creating soft, creamy curds.
- Garnishing with fresh jalapeños, radishes, and cilantro adds bright, zesty contrast to the rich, cheesy base.
- Serving immediately keeps the tortilla chips crisp and prevents them from becoming soggy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Lunch
- Method: Broiling
- Cuisine: Mexican
Nutrition
- Serving Size: 2
- Calories: 585
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 38 g
- Saturated Fat: 17 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 370 mg