30-Minute Chilaquiles Recipe
Chilaquiles are a classic dish with bold flavors, delicious ingredients, and large servings to help keep you satisfied throughout the day. According to Chilatruck, this food dates all the way back to the Aztecs, and it's been made millions of times. Did you know the word "chilaquiles" means "chilis and greens?" If you've ever enjoyed this Mexican dish, you know there are wonderful layers of tortilla chips, chili sauce, fried eggs, and toppings like avocado, cheese, and sour cream. And while chilaquiles may seem like they would be time-consuming to make from scratch, they're actually surprisingly fast and easy to make. In fact, this recipe will only set you back about 30-minutes.
Recipe developer Christina Musgrave of Tasting With Tina is the brains behind this wonderful recipe, and she explains why she likes to make it. "There are many different ways to make chilaquiles — you can use any kind of salsa, and the toppings are endless! I like this because you can use whatever you have on hand to reduce food waste." Musgrave adds, "I like how flavorful this dish is. It's so fun to make for a brunch at home, and [it's] just as good as a restaurant version."
Gather the ingredients for 30-minute chilaquiles
For this recipe you'll need corn tortillas, vegetable oil, olive oil, salsa verde, diced white onion, chopped cilantro, eggs, sliced avocado, cotija cheese, and sour cream.
Once you have those ingredients, you can make these 30-minute chilaquiles.
Fry the tortillas
There's nothing better than homemade chips! To make these, simply add 2 cups vegetable oil to a deep skillet. Make sure the temperature reaches 350 F, and once it does, add the wedged tortillas in batches. Just fry each batch for about 2-3 minutes, until the chips are crisp.
When you remove them from the skillet, set them on a paper towel to drain the excess oil.
Make the sauce
In a large skillet, heat 1 tablespoon olive oil. Then, toss in the salsa verde, white onion, and cilantro. Bring the mixture to a simmer, then add the chips into the salsa before setting the skillet to the side for the time being.
Fry the eggs
Add the remaining tablespoon of olive oil to a small, nonstick skillet. Fry the eggs (one at a time) for about 3-4 minutes per egg. Setting each fried egg aside until you're ready to assemble your chilaquiles.
Assemble the chilaquiles
Now, it's time to put everything together. Grab the skillet with the salsa and add the fried eggs on top of the chips. Next, pile on the avocado slices, cotija cheese, sour cream, and cilantro. Musgrave also provides a few additional serving suggestions. "This is great as a main dish for breakfast with a bloody mary and breakfast potatoes," she suggests.
As for leftovers? "I wouldn't recommend keeping leftovers — the chips will be too soggy and the eggs won't keep well," Musgrave says. So, be sure to enjoy this dish right away!
- 8 corn tortillas, cut in wedges
- 2 cups vegetable oil
- 2 tablespoon olive oil, divided
- 2 cups salsa verde
- ½ white onion, diced
- ½ cup chopped cilantro, plus more for serving
- 4 eggs
- 1 avocado, sliced
- ¼ cup cotija cheese
- ¼ cup sour cream
- Heat 2 cups vegetable oil to 350 F in a deep skillet. Add the tortillas in batches, frying for 2-3 minutes, until crisp. Set aside on a paper towel to drain.
- Heat 1 tablespoon olive oil in a large skillet. Add the salsa verde, onion, and cilantro. Bring the ingredients to a simmer. Add the chips and toss them in the salsa. Set aside.
- Heat the remaining 1 tablespoon olive oil to a small nonstick skillet. Fry 4 eggs, one at a time, for 3-4 minutes each.
- Assemble the chilaquiles by serving a fried egg over the tortilla chips. Top with avocado slices, cotija cheese, sour cream, and cilantro.
| Calories per Serving | 1,404 |
| Total Fat | 137.8 g |
| Saturated Fat | 13.8 g |
| Trans Fat | 0.9 g |
| Cholesterol | 174.9 mg |
| Total Carbohydrates | 35.9 g |
| Dietary Fiber | 9.0 g |
| Total Sugars | 6.2 g |
| Sodium | 919.6 mg |
| Protein | 12.5 g |
