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Breakfast aficionados, get ready to level up your morning with Chilaquiles, a budget-friendly traditional Mexican dish that will delight your taste buds. This easy-to-make recipe features flavorful ingredients, creating a fragrant and indulgent meal that’s perfect for breakfast or a hearty brunch.

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What is Chilaquiles?

Born in Mexico, Chilaquiles is a heartwarming and vibrant dish signifying “chiles and greens.” Thousands of people relish it daily in homes and restaurants for its texture and irresistible flavor. At its core, Chilaquiles involves coating fried tortilla triangles (totopos) in a rich salsa (red or green) before simmering them until they reach a perfect ‘al dente’ softness. 

Garnishes vary by region, but common toppings include crumbled queso fresco, sliced jalapeno pepper, and often, a sprinkling of chopped cilantro. You can even add a fried egg!

Here are three sides that go well with Chilaquiles:

  1. Refried Beans: Creamy and savory, refried beans add a delicious, hearty component to the meal.
  2. Guacamole: The fresh, creamy texture of guacamole complements the tangy and spicy flavors of Chilaquiles perfectly.
  3. Mexican Rice: This fluffy, flavorful rice balances out the spice from the salsa and adds a satisfying bite to your plate.
Ingredients for Chilaquiles

Chilaquiles Ingredients


  • Tomato, chopped: Adds a fresh and tangy base to the salsa.
  • Onion, chopped: Brings a subtle sweetness and depth of flavor.
  • Garlic: Enhances the overall taste with a robust and aromatic note.
  • Ancho chilli peppers (soaked in hot water for 30 minutes): Provides a rich, smoky heat that intensifies the salsa.
  • Vegetable oil: Helps blend the ingredients smoothly and adds a slight richness.
  • Apple cider: Adds a touch of acidity to balance the flavors.
  • Ground cumin: Infuses a warm, earthy spice into the salsa.
  • Oregano: Offers a fragrant and slightly peppery essence.
  • Salt and pepper, to taste: Essential for seasoning and enhancing all the flavors.
  • Honey: Adds a hint of sweetness to balance the heat and acidity.
  • Tomato sauce: Deepens the tomato flavor and adds a smooth consistency.


  • Tortillas: The foundation of Chilaquiles, providing a crunchy texture when fried.
  • Natural oil: Used for frying the tortillas to achieve a crispy texture.
  • Salt: Enhances the flavor of the fried tortillas.


  • Crumbled queso fresco: Adds a creamy, salty contrast to the spicy salsa.
  • Jalapeno pepper: Introduces an extra kick of heat and vibrant flavor.
  • Sliced avocado: Provides a creamy, cooling counterbalance to the spicy and tangy elements.
  • Chopped cilantro: Adds a fresh, herbaceous finish.
  • Fried eggs: Completes the dish with a rich and hearty element.
Steps in making Chilaquiles

How to Make Chilaquiles

Now that you’ve gathered your ingredients, it’s time to make the Chilaquiles. Follow these simple steps to create a delicious and budget-friendly dish.

  1. Heat the Oil: In a large skillet, heat 1 cup of oil over medium-high heat.
  2. Fry the Tortillas: Cut the tortillas into smaller triangles. Fry the tortilla pieces until brown and crisp, flipping them once. Sprinkle with salt while they are hot.
  3. Prepare the Salsa Roja: Place the chopped tomato, onion, and soaked ancho chillis in a medium saucepan filled with water. Bring it to a boil, then reduce the heat and simmer for about 10 minutes.
  4. Blend the Salsa: Transfer the cooked vegetables to a blender. Add garlic, oregano, cumin, apple cider, honey, salt, and tomato sauce. Blend until smooth.
  5. Cook the Salsa Roja: In a pan, heat 2 teaspoons of oil. Add the blended salsa roja and cook until slightly thickened.
  6. Combine the Tortillas and Salsa: Add the fried tortilla chips to the pan with the salsa roja. Stir carefully to coat the chips evenly.
  7. Serve: Serve the Chilaquiles warm, garnished with crumbled queso fresco, sliced avocado, jalapeno, and fried eggs. Sprinkle some chopped cilantro on top and enjoy!
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Tips For Making This Recipe

  1. Frying Tortillas: Cut your corn tortillas into small triangles and fry until they turn a pleasing brown color. They should be crisp, so don’t shy away from flipping them once to ensure even cooking. Remember, season them with salt while they’re hot to make them even more delicious.
  2. Making Salsa Roja: When it comes to the salsa, start by cooking the tomatoes, onion, and chili in a saucepan full of water. You then blend these cooked veggies with garlic, oregano, cumin, apple cider, honey, salt, and tomato sauce until it’s smooth.
  3. Coating the Chips: Once your salsa is ready, coat your fried tortilla chips in it. Be sure to do this carefully to ensure every chip is well-coated. Remember also to cook the salsa until it’s slightly thickened before adding the chips to ensure they don’t become overly soggy.
  4. Serving: Serve this dish warm garnished with crumbled queso fresco, sliced avocado, jalapeno, and fried eggs, and don’t forget that sprinkle of chopped cilantro!

Frequently Asked Questions

Can I use any type of tortillas for Chilaquiles?

While you can technically use any type of tortillas for Chilaquiles, traditional recipes typically use corn tortillas because they offer a more authentic flavor and texture. Corn tortillas hold up better when fried and mixed with salsa, providing the desired crispiness and heartiness. Flour tortillas, on the other hand, may become too soft and gummy.

What if I don’t have ancho chili peppers?

If you don’t have ancho chili peppers, you can substitute with other dried or fresh peppers. Here are a few alternatives:

  1. Guajillo Peppers: These have a similar smoky flavor and mild heat.
  2. Pasilla Peppers: Another good option with a rich, earthy taste.
  3. Chipotle Peppers: For a smokier and spicier kick.

If using fresh peppers like jalapenos or poblanos, you may need to adjust the quantities and cooking times, as fresh peppers can vary significantly in heat and flavor compared to dried ones.

Can Chilaquiles be made vegan?

Yes, Chilaquiles can definitely be made vegan! Here are some easy adjustments to create a delicious vegan version:

  1. Tortillas and Salsa Roja: These components are usually vegan-friendly. Just make sure to use vegetable oil for frying and check that your salsa ingredients don’t contain any animal products.
  2. Toppings:
    • Instead of queso fresco: Use crumbled tofu or a vegan cheese alternative.
    • Instead of fried eggs: Top with scrambled tofu or chickpea scramble.
    • Other toppings: Continue using sliced avocado, jalapenos, and chopped cilantro as they are naturally vegan.

By making these simple substitutions, you can enjoy a flavorful and satisfying vegan Chilaquiles dish.

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What other toppings can I add to my Chilaquiles?

There are numerous toppings you can add to Chilaquiles to enhance its flavor and texture. Here are some popular options:

  1. Pico de Gallo: Adds a fresh and tangy crunch.
  2. Sour Cream or Vegan Sour Cream: For a creamy, tangy finish.
  3. Pickled Onions: Provides a zesty and slightly sweet flavor.
  4. Radishes: Thinly sliced radishes add a crisp, peppery bite.
  5. Black Beans: Adds protein and a hearty texture.
  6. Shredded Lettuce or Cabbage: Introduces a refreshing crunch.
  7. Hot Sauce: For an extra kick of heat.
  8. Green Onions: Adds a mild onion flavor and a bit of color.

Feel free to mix and match these toppings according to your taste preferences!

Have you tried Chilaquiles? Then, make sure to rate and review this recipe. We hope you enjoy making and savoring these delicious Chilaquiles, a perfect blend of crunch and vibrant flavors.

Yield: 4


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Crispy tortilla chips drenched in red or green salsa, topped with queso fresco, crema, and a fried egg for a flavorful Mexican breakfast.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes



  • 1 tomato, chopped
  • ½ onion, chopped
  • 2 cloves garlic
  • 2 ancho chilli peppers (soaked in hot water for 30 minutes)
  • 1 tablespoon vegetable oil
  • 1 tablespoon apple cider
  • ½ teaspoon ground cumin
  • 1 teaspoon oregano
  • Salt and pepper to taste
  • 1 tablespoons honey
  • 15 ounce can tomato sauce


  • 6 corn tortillas
  • 1 cup natural oil
  • Salt


  • Crumbled queso fresco
  • 1 sliced jalapeno pepper
  • Sliced avocado
  • Chopped cilantro
  • 1-2 fried eggs


    1. In a large skillet, heat 1 cup of oil over medium-high heat.
    2. Cut the tortillas into smaller triangles and fry until brown and crisp, flipping once. Sprinkle it with salt while they are hot. 
    3. Place the tomato, onion, and chilli in a medium saucepan filled with water. Bring it to a boil, reduce the heat, and simmer for about 10-minutes.
    4. Put the cooked veggies in a blender with the garlic, oregano, cumin, apple cider, honey, salt and tomato sauce. Blend until smooth.
    5. In a pan, heat 2 teaspoons of oil, add the salsa roja and cook until slightly thickened. Add the fried tortilla chips and stir carefully to coat the chips.
    6. Serve warm, garnished with queso fresco, sliced avocado, jalapeno and fried eggs. Sprinkle some chopped cilantro and enjoy! 

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 891Total Fat: 79gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 64gCholesterol: 113mgSodium: 1066mgCarbohydrates: 38gFiber: 9gSugar: 13gProtein: 14g

These nutritional calculations might not be accurate. Please speak with a licensed nutritionist to assist you.

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