🍳 Chilaquiles
Chilaquiles are crisp tortilla chips simmered briefly in salsa until they just begin to soften, then topped with a fried egg, crumbled cheese, a drizzle of sour cream and fresh cilantro. The result is part crunchy, part saucy, and deeply savoury. It is a classic Mexican breakfast or brunch, often eaten to start a long day.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 150 g tortilla chips
- 400 ml red or green salsa
- 2 eggs
- 40 g crumbled fresh cheese
- 2 tbsp sour cream
- Chopped cilantro and sliced onion
- 1 tsp vegetable oil
Method
- Heat the salsa in a wide pan until bubbling.
- Add the tortilla chips and stir for 1–2 minutes until coated and slightly softened.
- Meanwhile fry the eggs in the oil.
- Divide the chilaquiles between plates and top with the eggs, cheese, sour cream, onion and cilantro. Serve at once.
How to make it lighter
- Use a smaller handful of chips and more salsa — the chips carry most of the calories.
- Poach the egg instead of frying it.
- Go easy on the cheese and sour cream, or use just one of them.
History
Chilaquiles grew out of the Mexican home habit of reusing day-old tortillas by frying them and cooking them in sauce. The name is generally traced to the Nahuatl language and is often glossed as 'chillies and greens'. Today they are a breakfast staple in homes and fondas across Mexico.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →