Introduction
Ah, chilaquiles (pronounced chee-lah-KEE-lehs) – the Sunday morning breakfast of champions in my childhood. Crispy tortilla shards bathed in a rich, tomatoey salsa, all under a blanket of melty cheese? Pure culinary comfort right there. It’s like afiesta for your tastebuds, a celebration of simplicity done oh-so-right. And the best part? You can jazz it up however you like! Scrambled or fried eggs, shredded chicken, roasted veggies – the possibilities are endless.
Table of Contents
WHAT ARE CHILAQUILES?
Ever wonder where the name “chilaquiles” comes from? Turns out, it’s a shout-out to its spicy roots! In the Nahuatl language, it translates to “chilis and greens.”
This Mexican breakfast champ first hit the U.S. scene back in 1898, thanks to a cookbook called “The Spanish Cookbook” by Encarnación Pinedo.
Plus, chilaquiles are a win-win for vegetarians and weeknight warriors. They’re meatless and can be ready in under 30 minutes next time you’re craving a quick and delicious breakfast (or brunch, or lunch, or dinner – hey, no judgment!), give chilaquiles a try! Your taste buds will thank you.
Today, I’m dropping the mic with the easiest chilaquiles recipe ever. This is your fast track to Sunday morning bliss, guaranteed to have you grinning ear to ear before you can say “salsa.” So, let’s get cookin’, amigos!
- Preparation Time
15 minutes - Cooking Time
25 minutes - Serves
4 adults - Difficulty
Easy
What’s the Difference Between Chilaquiles Verdes and Chilaquiles Rojos?
Chilaquiles: This is the general term for the dish. It features tortillas (usually corn) cut into triangles or strips, simmered in salsa, and topped with cheese and other goodies. The salsa used can be either red (roja) or green (verde).
Chilaquiles Verdes: These are chilaquiles made with a green salsa (salsa verde). This salsa is typically made with tomatillos, which are green tomatoes with a slightly tart and tangy flavor. It might also include ingredients like onions, jalapeños, and cilantro.
Chilaquiles Rojos: These are chilaquiles made with a red salsa (salsa roja). This salsa is typically made with tomatoes, onions, garlic, and chiles. This gives the chilaquiles a reddish hue and a deeper, slightly smoky flavor.
So, chilaquiles verdes, and rojos are essentially the same dish with different colored salsa. Here’s a quick breakdown to help you choose:
- If you like a tangy, slightly acidic flavor, go for chilaquile verdes.
- If you prefer a deeper, smokier flavor with a bit of heat, choose chilaquile rojos.
- Can’t decide? No problem! Some restaurants offer “chilaquiles divorciados” (divorced chilaquiles) where half the plate is green and half is red, so you can enjoy both flavors!
What Ingredients Are in Chilaquiles?
For the Crispy Tortillas:
- 6-8 corn tortillas, cut into triangles or strips
For the Salsa Roja (Red Salsa):
- 3 Roma tomatoes, roughly chopped
- ½ white or yellow onion, chopped
- 2 guajillo chiles, seeds removed (or 1-2 chipotle chiles in adobo for a smokier flavor)
- 1 clove garlic
- ½ cup chicken broth (or vegetable broth for a vegan option)
- Salt to taste
For the Chilaquiles:
- 1 tablespoon vegetable oil
- 1 cup shredded cheese (queso fresco, cotija, or Monterey Jack work well)
- Chopped fresh cilantro and avocado, for garnish (optional)
- Fried eggs (optional)
How To Make Chilaquiles In Under 30 Minutes
- Crispy Tortilla Time! Heat ¼ cup oil in a pan over medium heat. Add a handful of tortilla strips and fry them until golden brown. Drain them on paper towels sprinkled with salt. Repeat with all the tortillas, adding more oil if needed.
- Salsa Magic! Blend tomatoes, onion, jalapeño (optional for spice!), and garlic with 1 cup broth until smooth.
- Cook the Salsa: Heat 2 teaspoons oil in another pan and add the salsa. Cook, stirring sometimes, until slightly thicker (about 5-10 minutes). Add more broth if it’s too thick. Season with salt to taste.
- Chips Meet Salsa! Add the tortilla strips back to the salsa pan and stir gently to coat them all. Let them simmer for a minute or two.
- Cheesy Heaven! Sprinkle your favorite cheese (queso fresco, cotija, Monterey Jack) on top and let it melt for a glorious minute.
- Serve & Enjoy! Plate your chilaquiles and add any toppings you like – avocado, crema, fried eggs – the choice is yours!
chilaquiles recipe (chilaquiles rojos)
Ingredients
For the Crispy Tortillas:
- 6-8 corn tortillas cut into triangles or strips
For the Salsa Roja (Red Salsa):
- 3 Roma tomatoes roughly chopped
- ½ white or yellow onion chopped
- 2 guajillo chiles seeds removed (or 1-2 chipotle chiles in adobo for a smokier flavor)
- 1 clove garlic
- ½ cup chicken broth or vegetable broth for a vegan option
- Salt to taste
For the Chilaquiles:
- 1 tablespoon vegetable oil
- 1 cup shredded cheese queso fresco, cotija, or Monterey Jack work well
- Chopped fresh cilantro and avocado for garnish (optional)
- Fried eggs optional
Instructions
- Crispy Tortilla Time! Heat ¼ cup oil in a pan over medium heat. Add a handful of tortilla strips and fry them until golden brown. Drain them on paper towels sprinkled with salt. Repeat with all the tortillas, adding more oil if needed.
- Salsa Magic! Blend tomatoes, onion, jalapeño (optional for spice!), and garlic with 1 cup broth until smooth.
- Cook the Salsa: Heat 2 teaspoons oil in another pan and add the salsa. Cook, stirring sometimes, until slightly thicker (about 5-10 minutes). Add more broth if it’s too thick. Season with salt to taste.
- Chips Meet Salsa! Add the tortilla strips back to the salsa pan and stir gently to coat them all. Let them simmer for a minute or two.
- Cheesy Heaven! Sprinkle your favorite cheese (queso fresco, cotija, Monterey Jack) on top and let it melt for a glorious minute.
- Serve & Enjoy! Plate your chilaquiles and add any toppings you like – avocado, crema, fried eggs – the choice is yours!
Nutrition Table
| Nutrient | Amount |
|---|---|
| Calories | 400 |
| Fat | 15g |
| Saturated Fat | 5g |
| Cholesterol | 50mg |
| Sodium | 500mg |
| Carbohydrates | 40g |
| Sugar | 5g |
| Protein | 20g |
Pro Tips & Tricks
- Crispy Control: Don’t overcrowd the pan when frying your tortilla strips. This can make them soggy instead of crispy. Fry them in batches for best results.
- Spice It Up (or Down): Feeling fiery? Add a few extra jalapeños to the salsa roja for a kick. Not a Spice fan? Skip the jalapeños or use a milder chili in your salsa roja.
- Leftover Love: they are perfect for using up leftover tortillas. Don’t worry if they’re not super fresh, they’ll still crisp up beautifully.
- Salsa Savvy: No fancy blender? No problem! You can make a chunky salsa roja by finely chopping your tomatoes, onion, and jalapeño (if using) instead of blending them.
- Cheese Please! While queso fresco, cotija, and Monterey Jack are popular choices, feel free to experiment with other melty cheeses you like. Shredded cheddar or mozzarella would work great!
- Veggie Power Up! Sneak in some extra nutrients by adding chopped veggies like sauteed spinach, bell peppers, or black beans to your chilaquiles before adding the cheese.
- Eggstraordinary Addition: Scrambled eggs or a fried egg on top of your chilaquiles are a delicious way to add protein and richness.
- Guac it Up! Top your chilaquiles with a guacamole dollop for extra flavor and creaminess.
- Salsa Swap: Don’t limit yourself to salsa roja or verde! Try a salsa ranchera (made with tomatoes, onions, and chiles) or a salsa taquerias (made with tomatillos, chipotle chiles, and onions) for a different flavor profile.
FAQ’s
Q: Can I use flour tortillas instead of corn tortillas?
A: Absolutely! While corn tortillas are traditional, flour tortillas work just fine.
Q: I don’t have any salsa! Can I still make it?
A: You can! There are quick salsa recipes online, or you could simply saute some chopped tomatoes and onions with a little chili powder for a basic salsa.
Q: My chilaquile is too soggy! What went wrong?
A: This likely happened because you overcrowded the pan when frying the tortillas. Make sure to fry them in batches for maximum crispiness.
Q: Can I make chilaquile vegetarian?
A: Yes! Just skip the cheese or use a vegetarian substitute. You can also add extra veggies like beans or sauteed spinach.
Q: How can I store leftover chilaquile?
A: They store well in the fridge for a couple of days. Just reheat them in a pan until warmed through.
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