Chilaquiles Recipe
Chilaquiles are a hearty, filling, super satisfying Mexican comfort food.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Servings: 4
Calories: 457kcal
- 1/4 cup high heat oil for frying
- 12 corn tortillas quartered
- 15 oz fire roasted tomatoes diced, ~1 can
- 1/2 onion diced
- 2 cloves garlic minced
- 1 jalapeño chopped, see notes
- 1 tsp dried Mexican oregano
- 2 eggs sunny side up
- 1 avocado sliced
- 1 oz cotija cheese crumbled, or more or less as desired
- fresh cilantro chopped
Heat the oil in a large skillet over medium high heat until shimmery. Add the tortilla wedges in batches and cook, flipping as needed, until golden. Remove, drain, and lightly salt.
Place the tomatoes, onion, garlic, chipotle or jalapeño, and oregano in a blender and blend until smooth.
Pour the sauce into a large skillet and cook over medium high heat, stirring occasionally, until slightly thick 5-10 minutes. Taste and season with salt.
Add the chips to the sauce and stir carefully, coating all the chips, until the chips are slightly soft and heated through, 1-5 minutes depending on how crunchy you want your chips.
Top with fried eggs, avocado, cheese, and cilantro and enjoy immediately.
Replace the chopped jalapeno for one (or more) pepper from a can of chipotle peppers in adobo for an extra spicy, extra smoky taste.
It's not really recommended to use store-bought chips instead of making your own, but if you need to, go for the thickest chips you can find.
Calories: 457kcal | Carbohydrates: 46.9g | Protein: 10.9g | Fat: 26.6g | Saturated Fat: 5.6g | Cholesterol: 90mg | Sodium: 616mg | Potassium: 655mg | Fiber: 8.5g | Sugar: 4.3g