Chilaquiles are a fun, quick way to turn simple ingredients into a filling breakfast. This version uses salsa verde for a bright, tangy kick and crispy tortilla chips for texture. It’s easy to make and ready in about 30 minutes.
The Story Behind This Recipe
Chilaquiles have always felt like a weekend treat at home, especially when I want something tasty without fussing too long in the kitchen. The key is having good tortilla chips on hand—you can even use some leftover ones from a snack.
I grew up eating them as a family breakfast, where everyone customized their toppings. Some like a fried egg on top, others go for shredded chicken or cheese. The salsa verde gives it a fresh twist compared to the usual red sauce, and it brightens up the dish nicely.
This recipe is a real staple when we’re short on time but want something that feels a bit special. It’s forgiving, too. If you don’t have fresh tomatillos for the salsa, store-bought works perfectly. You can easily double or halve the recipe depending on how many you’re feeding.
The texture contrast between the softened chips and the crispy ones at the edges is what makes this dish interesting. I like to let it sit just long enough to soften part of the chips while keeping some crisp. Then a sprinkle of fresh cilantro, a drizzle of crema or sour cream, and you have a straightforward breakfast ready to go.
It’s also a great way to use up leftover salsa verde or even roasted veggies tossed into the mix for extra color and flavor. Pair it with a simple side of refried beans and maybe a cup of coffee to start the day right.
Cuisine: Mexican
Course: Breakfast
Servings: 2-3
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Ingredients
- 8 cups tortilla chips (homemade or store-bought)
- 2 cups salsa verde (store-bought or homemade)
- 3 large eggs
- 1/4 cup crumbled queso fresco or feta cheese
- 1/4 cup chopped fresh cilantro
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Optional: sour cream or Mexican crema for topping
- Optional: sliced avocado, diced onion, or sliced radishes for garnish
Instructions
- Step 1. Heat the oil in a large skillet over medium heat.
- Step 2. Pour in the salsa verde and warm it for 2-3 minutes until slightly bubbling.
- Step 3. Add the tortilla chips and gently stir to coat them in the salsa. Let them simmer for about 5 minutes, stirring occasionally. Some chips will soften, others will stay crisp.
- Step 4. In a separate nonstick pan, fry the eggs sunny-side up or to your preferred doneness. Season with salt and pepper.
- Step 5. Divide the tortilla and salsa mixture between plates.
- Step 6. Top each serving with a fried egg, crumbled queso fresco, and chopped cilantro.
- Step 7. Add sour cream or crema and optional garnishes if using.
- Step 8. Serve immediately.
Tips for Success
- Use sturdy tortilla chips so they hold up well when simmered in salsa.
- If you like your chips really soft, cover the pan with a lid during simmering to steam them slightly.
- For extra protein, stir in cooked shredded chicken or black beans.
- Store any leftovers separately—the chips will get soggy if mixed with salsa ahead of time.
Variations & Substitutions
- Try red salsa instead of salsa verde for a different flavor profile.
- Make it vegan by skipping the eggs and cheese, and topping with avocado and sautéed mushrooms.
- Add sliced jalapeños or hot sauce for extra heat.
- Use corn tortillas to make your own fresh chips by cutting and baking or frying.
