Crispy tortilla chips simmered in smoky red salsa and topped with crema and queso fresco
Chilaquiles Rojos
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Servings
4
4 servings
Difficulty
Easy
Cost
Budget
$
Recipe at a Glance
These traditional Mexican chilaquiles feature crispy tortilla chips simmered just long enough in a smoky red chile salsa to soften slightly while staying crunchy in spots, topped with crema, queso fresco, and fried eggs.
Cuisine: Mexican
Category: Breakfast
Difficulty: Easy
Cost: $
Dietary: Vegetarian, Gluten-Free
Quick Summary
35 min total time|4 servings|Easy difficulty
These traditional Mexican chilaquiles feature crispy tortilla chips simmered just long enough in a smoky red chile salsa to soften slightly while staying crunchy in spots, topped with crema, queso fresco, and fried eggs.
MexicanVegetarianGluten-Free
Sarah Chen
(Updated )
Chilaquiles are the genius Mexican answer to leftover tortillas — fry them into chips, simmer them in salsa until they are somewhere between crispy and soft, and top with all manner of delicious garnishes. It is a dish that is simultaneously comforting and exciting, with every bite offering a different texture.
The key is timing. Simmer the chips too long and they become mushy. Pull them too early and they are just chips with salsa on top. The sweet spot is about 2 minutes in the sauce — long enough for the edges to soften and absorb flavor while the centers stay slightly crunchy.
Ingredients
- 12 corn tortillas, cut into triangles
- 1 cup red salsa (store-bought or homemade)
- 1/2 cup chicken or vegetable broth
- Vegetable oil for frying
- 4 large eggs
- 1/2 cup Mexican crema or sour cream
- 1/2 cup crumbled queso fresco
- 1/4 cup sliced red onion
- 1 avocado, sliced
- Fresh cilantro for garnish
- Lime wedges
- Kosher salt
Instructions
- 1
Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry the tortilla triangles in batches until golden and crispy, about 2 minutes per batch. Drain on paper towels and season with salt. Alternatively, use a bag of thick-cut tortilla chips.
- 2
Pour off the frying oil and wipe the skillet. Add the red salsa and broth. Bring to a simmer over medium heat.
- 3
Add the fried tortilla chips to the simmering salsa. Gently toss to coat, then cook for about 2 minutes until the chips soften slightly on the edges but retain some crunch.
- 4
While the chilaquiles simmer, fry 4 eggs in a separate skillet until the whites are set and the yolks are runny.
- 5
Divide the chilaquiles among plates. Top each serving with a fried egg, a drizzle of crema, crumbled queso fresco, sliced red onion, avocado, and fresh cilantro.
- 6
Serve immediately with lime wedges.
Serving Suggestions
Ways to Serve This Dish
Serve with warm corn tortillas and fresh lime wedges
Top with crumbled queso fresco and sliced avocado
Pair with a side of Mexican rice and refried beans
Serve alongside fresh fruit and your favorite morning beverage
Substitutions
Red salsaSalsa verde (tomatillo salsa)
Creates chilaquiles verdes, an equally traditional variation.
Queso frescoCotija cheese
Saltier and crumblier with a sharper flavor.
Mexican cremaSour cream thinned with lime juice
Mix sour cream with a squeeze of lime and a splash of milk to approximate crema.
Tips & Storage
Pro Tips
Use day-old tortillas for frying — fresh tortillas have too much moisture and will splatter.
Store-bought thick tortilla chips work in a pinch, but homemade fried chips are sturdier.
The timing is critical — serve immediately after simmering or the chips will get too soft.
For chilaquiles verdes, substitute tomatillo-based green salsa for the red.
Storage
Chilaquiles should be served immediately. They do not store well as the chips continue to soften.
Reheating
Not recommended. The texture of chilaquiles depends on serving them right after assembly.
Nutrition Facts
Per serving (1 serving with egg) · 4 servings
Calories440
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein16g
Carbohydrates38g
Fat26g
Fiber6g
Sugar4g
Sodium580mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is the difference between chilaquiles and nachos?
- Chilaquiles are simmered in salsa until the chips partially soften. Nachos are baked with toppings on top and remain fully crispy.
- Can I add shredded chicken?
- Absolutely. Shredded rotisserie chicken is a popular addition that makes the dish heartier.
You May Also Search For
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
View all recipes →