Best 5 Tortilla Chip Chilaquiles Recipes

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Tortilla chip chilaquiles are a delicious and easy-to-make Mexican breakfast or brunch dish. Made with crispy tortilla chips, flavorful salsa, and a variety of toppings, chilaquiles can be customized to suit your taste preferences. Whether you prefer a mild or spicy salsa, or a vegetarian or meat-filled dish, there's a chilaquiles recipe out there for everyone. In this article, we'll explore some of the best recipes for tortilla chip chilaquiles, so you can enjoy this classic Mexican dish in the comfort of your own home.

Here are our top 5 tried and tested recipes!

A SIMPLE MEXICAN DISH: HOW TO MAKE CHILAQUILES WITH TORTILLA CHIPS



A Simple Mexican Dish: How to Make Chilaquiles With Tortilla Chips image

An adaptable and easy chilaquiles recipe turns stale chips or leftover corn tortillas into a crunchy base for a customizable breakfast.

Provided by Chelsie Kenyon

Categories     Appetizer     Snack

Time 15m

Yield 2

Number Of Ingredients 5

1 tablespoon vegetable oil
2 to 3 cups tortilla chips (approximately 30 chips from a bag)
1 1/4 cups green salsa (or red salsa )
1/2 cup queso fresco cheese (or cotija, crumbled)
2 tablespoons Mexican crema (or substitute regular sour cream thinned with a splash of milk)

Steps:

  • Gather the ingredients.
  • Lightly coat a large frying pan with vegetable oil. Heat over medium-high heat until oil shimmers.
  • Spread tortilla chips in pan.
  • Quickly pour salsa over chips and reduce heat to medium-low. Simmer the chips in sauce, undisturbed, until chips absorb some of the liquid and soften, for approximately 10 minutes.
  • Divide chilaquiles between two plates; sprinkle half of the cheese on each and drizzle with half of the crema.

Nutrition Facts : Calories 474 kcal, Carbohydrate 44 g, Cholesterol 34 mg, Fiber 5 g, Protein 11 g, SaturatedFat 8 g, Sodium 1364 mg, Sugar 7 g, Fat 29 g, ServingSize 2 servings, UnsaturatedFat 0 g

CHILAQUILES SCRAMBLE



Chilaquiles Scramble image

My landlady in Mexico used to make chilaquiles when she had stale tortillas. She always scrambled the eggs in, instead of the more typical fried egg on top. It's a very flexible recipe, so use what you have on hand for a yummy brunch dish.

Provided by tomboy

Categories     100+ Breakfast and Brunch Recipes     Eggs     Scrambled Egg Recipes

Time 35m

Yield 4

Number Of Ingredients 14

2 tablespoons olive oil, divided, or to taste
1 small onion, finely chopped
1 jalapeno pepper, finely chopped
1 small tomato, diced
2 cloves garlic, minced
½ cup salsa verde (green salsa)
½ teaspoon ground cumin
salt and ground black pepper to taste
3 cups tortilla chips
5 eggs
½ cup crumbled Cotija cheese
1 avocado, sliced
¼ cup chopped fresh cilantro
2 tablespoons sour cream, or to taste

Steps:

  • Heat 1 tablespoon olive oil in a saute pan over medium-high heat. Add onion and jalapeno. Cook, stirring occasionally, until onion appears translucent, about 4 minutes. Add tomato and garlic; cook and stir for 1 minute. Add salsa and scrape any browned bits off the bottom of the pan. Season with cumin, salt, and pepper. Reduce heat and simmer for 2 minutes. Add tortilla chips to the pan and stir until coated with sauce.
  • Heat remaining oil in a separate pan over medium-high heat. Whisk eggs together and pour into the hot pan; cook until starting to set, about 2 minutes. Scrape cooked egg off the edges and fold into the center. Cook until eggs are halfway cooked but still runny, 2 to 3 minutes more. Fold into the tortilla chip mixture. Keep stirring to finish scrambling the eggs, about 2 minutes. Add Cotija cheese and turn off heat.
  • Divide egg mixture onto plates. Garnish with avocado, cilantro, and sour cream.

Nutrition Facts : Calories 427.8 calories, Carbohydrate 24.1 g, Cholesterol 253 mg, Fat 31.5 g, Fiber 5.2 g, Protein 14.8 g, SaturatedFat 8.6 g, Sodium 616.3 mg, Sugar 3.5 g

CHILAQUILES II



Chilaquiles II image

Easy, authentic Mexican recipe that my mom taught me. It's a casserole of tortilla chips mixed with eggs and salsa, and topped with cheese. Serve with refried beans.

Provided by Jessica Mariscal

Categories     Breakfast and Brunch     Eggs

Time 45m

Yield 10

Number Of Ingredients 8

2 cups oil for frying
¼ cup chopped onion
30 (6 inch) corn tortillas, torn into strips
6 eggs, lightly beaten
2 teaspoons salt
1 (7.75 ounce) can Mexican style hot tomato sauce
½ cup water
½ cup shredded Monterey Jack cheese

Steps:

  • In a large, heavy skillet, heat the oil to 350 degrees F (175 degrees C). Carefully stir in the onion and tortilla strips. Fry until tortilla strips are crisp and golden brown. Remove from heat, and drain on paper towels. Drain the skillet, leaving only a thin residue of oil.
  • Over medium heat, return tortillas to the skillet, and stir in the eggs. Season with salt. Cook and stir until eggs are firm.
  • Mix Mexican style hot tomato sauce and water into the skillet. Reduce heat, and simmer until thickened, about 10 minutes. Top with cheese. Continue cooking until cheese has melted.

Nutrition Facts : Calories 278.5 calories, Carbohydrate 36.3 g, Cholesterol 116.6 mg, Fat 11.3 g, Fiber 5 g, Protein 9.6 g, SaturatedFat 2.9 g, Sodium 677.2 mg, Sugar 1.9 g

SHORTCUT CHILAQUILES



Shortcut Chilaquiles image

Chilaquiles, a traditional Mexican dish made with fried tortillas simmered in red or green salsa, has become a popular breakfast item because it begs to be topped with a couple of fried eggs. This cheater's version is made with a fresh tomato (or tomatillo) salsa that doesn't require a blender, and tortilla chips or broken tostadas instead of fried tortillas. The perfect texture here is softened but not soggy; you want to make sure the chips are tossed evenly with the sauce, but not so much that they get lost in it. Fried eggs are the perfect complement here, as the crisp-edged white provides texture and the yolk a rich sauciness. But it would be just as delicious served underneath or alongside a pile of soft scrambled eggs.

Provided by Alison Roman

Categories     breakfast, brunch, lunch, weekday, weeknight, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 small red or yellow onion, thinly sliced into rings
2 tablespoons fresh lime juice, plus more if desired
Kosher salt and freshly ground pepper
4 tablespoons vegetable oil
2 garlic cloves, thinly sliced
1 1/2 pounds tomatoes, cored and sliced into 1-inch wedges
1 small Serrano or jalapeño chile, seeds removed if you like, finely chopped (optional)
6 ounces tortilla chips or tostadas, broken up into chip-size pieces
4 large eggs
4 ounces queso fresco, crumbled
1 cup cilantro, tender leaves and stems
1/2 cup crema (or sour cream, thinned with a bit of water) (optional)

Steps:

  • Place half the onions in a small bowl and cover with lime juice. Season with salt and pepper, toss and set aside.
  • Heat oil in a large skillet (12-inch works well) over medium-high heat. Add remaining onions and garlic and season with salt and pepper. Cook, stirring occasionally until they are tender and starting to brown, about 4 minutes. Add tomatoes and half of chile (if using) and season with salt and pepper.
  • Cook, stirring occasionally, until the tomatoes have started to burst and simmer in their own juices, 5 to 8 minutes. Add 1 cup of water and continue to simmer until tomatoes are totally softened and melted down, another 5 to 8 minutes; larger bits of the skin are O.K., but they should feel mostly broken down into a nice, thick sauce.
  • Add chips and toss to coat evenly. Simmer a minute or two and remove the pan from the heat while you fry the eggs.
  • Heat remaining 2 tablespoons oil in another large skillet over medium-high heat. Add eggs and season with salt and pepper. Cook, undisturbed, until the whites of the egg are fried and lightly crisped but the yolks are still bright orange and runny, about 2 minutes.
  • Divide chips among plates and top with fried egg, queso fresco, cilantro, crema, remaining green chile, reserved red onions and a squeeze of lime if you like.

Nutrition Facts : @context http, Calories 542, UnsaturatedFat 25 grams, Carbohydrate 41 grams, Fat 35 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 7 grams, Sodium 815 milligrams, Sugar 7 grams, TransFat 0 grams

TORTILLA CHIP CHILAQUILES



Tortilla Chip Chilaquiles image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 dried ancho chile pepper
2 small cloves garlic (unpeeled)
One 8-ounce can tomato sauce
1 cup low-sodium chicken broth
1/2 teaspoon ground cumin
1 tablespoon plus 2 teaspoons vegetable oil
Kosher salt and freshly ground black pepper
4 large eggs
6 cups thin restaurant-style tortilla chips (about 5 ounces)
Sliced radishes, finely chopped red onion, fresh cilantro and/or crumbled Cotija cheese, for topping

Steps:

  • Heat the chile pepper and garlic in a dry 10-inch cast-iron skillet over medium-high heat, turning occasionally, until the chile is pliable and the garlic is browned in spots, about 5 minutes. Remove from the heat and let cool slightly; remove the stem from the chile and peel the garlic. Transfer the chile and garlic to a blender (reserve the skillet). Add the tomato sauce, chicken broth and cumin; puree until almost smooth.
  • Heat 1 tablespoon vegetable oil in the reserved skillet over medium heat. Slowly add the tomato mixture (it will splatter) and cook, stirring occasionally, until slightly thickened and darkened, 8 to 10 minutes. Season with salt and black pepper.
  • Meanwhile, heat the remaining 2 teaspoons vegetable oil in a medium nonstick skillet over medium heat. Crack the eggs into the skillet and season with salt and black pepper. Cook, without flipping, until the whites are set but the yolks are still runny, 3 to 4 minutes.
  • Gently stir the tortilla chips into the tomato sauce in two batches until coated. Remove from the heat and top with the eggs, radishes, red onion, cilantro and/or Cotija cheese.

Tips:

  • For the best results, use fresh, high-quality ingredients.
  • If you don't have stale tortilla chips, you can make your own by baking them in a 350°F oven for about 10 minutes, or until they are crispy.
  • Feel free to customize the recipe to your liking. For example, you can add different types of salsa, cheese, or toppings.
  • Chilaquiles can be served for breakfast, lunch, or dinner. They are also a great appetizer or party food.

Conclusion:

Chilaquiles are a delicious and versatile Mexican dish that can be made with a variety of ingredients. They are easy to make and can be customized to your liking. Whether you like them spicy, cheesy, or saucy, there is a chilaquiles recipe out there for you. So next time you are looking for a quick and easy meal, give chilaquiles a try.

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