The Best Chilaquiles Made at Home

Chilaquiles have been one of my all time favorite Mexican dishes to order at any restaurant. I decided it was time to make The Best Chilaquiles Made at Home! I love all the flavors of the cheese, chili sauce and runny eggs combined with the crunch of tortilla chips! This version is made with cilantro, red onion and avocado for added freshness making this one of my new favorite breakfast dishes to make. I’m also super excited to be working with Chino Valley Ranchers to bring you this tasty recipe made with their amazing Pasture Raised Large Brown Eggs. 

What are Chilaquiles? 

I think I first had Chilaquiles at a casino restaurant after a weekend spent in the desert in my early 20s. A few friends wanted to stop and gamble and we wanted to eat. I had never heard of Chilaquiles but it sounded good, so I gave it a try and thought it was the best thing ever. Anytime I see it on a menu, I order it. Chilaquiles is a traditional Mexican dish made from corn tortillas, cut in quarters then fried. Then a green or red salsa or chili sauce is poured on top to soften the chips. There are lots of variations and toppings used but my favorites always include a tasty red sauce, softened and crispy chips with a runny egg! 

How to Make Chilaquiles 

The first thing you’ll want to do is make a sauce or salsa. I used Roma tomatoes, garlic, dried guajillo peppers and jalapeño. Simmer all ingredients then blend together. Next, you’ll want to add some chips to a pan. You can use corn tortillas and fry them but I find the La Fortaleza Tortilla Chips from Costco to work really well. Add these to a large skillet and pour the sauce on top. Heat until the chips begin to soften then use a spatula to add to a plate. Next up, fry your eggs. I like to cook eggs in a small skillet with a little oil on each side. I typically cook the first side for 1-2 minutes on medium to low heat, flip and cook 1 additional minute. The Chino Valley Ranchers large brown eggs are perfect for this recipe since they have large egg yolks that will pour out onto the chips. 

Once your egg is cooked, you can add it to the plate of chips with sauce. Then you can add your toppings! 

For the most delicious chilaquiles, add all your favorite toppings. I used cilantro, red onion, cotija cheese, Crema and avocado. Grab the full recipe below! 

The Best Chilaquiles Made at Home

The Best Chilaquiles Made at Home

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Ingredients

  • Restaurant Style Corn Tortilla Chips
  • Chino Valley Ranchers Eggs
  • 4 Roma Tomatoes, sliced in half
  • 1 Tablespoon of Garlic
  • 4 Guajillo Dried Chile Pods, Deseeded
  • 2 Cups of Water
  • 1 Small Red Onion, Chopped Thin
  • 1 Avocado, Sliced Thin
  • 1/2 Cup of Cotija Cheese, Crumbled
  • 2 Tablespoons of Crema
  • 2 Tablespoons of Cilantro, Chopped
  • 1 Teaspoon of Salt
  • 1 Tablespoon of Olive Oil

Instructions

  1. Make the red sauce by combining tomatoes, garlic, guajillo, salt and water in a saucepan on medium heat. Heat till it boils, reduce to simmer and cook for 5 minutes. Use an immersion blender to puree.
  2. Fry eggs in a small skillet. Heat oil on medium to low heat. Add eggs and cook for 1-2 minutes then flip and cook 1 minute on the opposite side.
  3. Add chips to a large skillet and pour sauce on top of the chips. Leave some parts of the chips uncovered so they will remain crispy. Let the covered parts soften on medium heat for about 2 minutes. Use a spatuala to transfer to a plate.
  4. Add eggs to chips then sprinkle on the remaining toppings.
 

I really hope you enjoy this recipe! Let me know what you think in the comments. Enjoy! xo, Bri 

The Best Chilaquiles Made at Home

This post is sponsored by Chino Valley Ranchers. All opinions are my own. 

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