Indulge in the flavors of Mexico with my mouthwatering chilaquiles! Crispy tortilla chips simmered in a zesty homemade salsa, topped with cheese, and garnished with fresh cilantro, avocado crema, and topped with an egg.
Course Breakfast
Cuisine Mexican
Keyword chilaquiles, chilaquiles recipe, chilaquiles recipes, how to make chilaquiles
In a large non-stick skillet over medium heat, add ⅓ cup Canola oil . Once hot, fry tortilla triangles in batches until golden, then dry on paper towels.
⅓ cup Canola oil
Add 4 eggs and fry until the whites are opaque but the yolks are still runny (sunny side up). Remove and set aside for later.
4 eggs
Add 1 cup tomato salsa (red) to the pan and stir, cooking until thickened.
1 cup tomato salsa (red)
Add tortilla chips back to the pan and stir to mix with the salsa.
Top with ½ cup cheddar cheese, cotija cheese , avocado slices, and avocado crema.
½ cup cheddar cheese, avocado slices, cotija cheese, avocado crema
Finally, top with fried eggs, serve, and enjoy!
Avocado Crema
Place the 2 large avocados, 1 cup Greek yogurt, ½ tsp. garlic powder and 3 Tbsp. lime juice in a blender or food processor and blend until smooth with no lumps. Season with ½ tsp. maldon sea salt and ⅛ tsp. black pepper to taste.
2 large avocados, 1 cup Greek yogurt, ½ tsp. garlic powder, 3 Tbsp. lime juice, ½ tsp. maldon sea salt, ⅛ tsp. black pepper
Video
Notes
Use store-bought corn tortillas: Substitute store-bought corn tortillas and skip the frying. I have done this many times and I get great results!
Keep the edges dry: When stirring the salsa into the lightly fried tortillas, keep a few of the edges dry to help retain some of that crispy texture.
Adjust the heat: The level of heat in Chilaquiles Rojos is completely customizable based on the type of salsa you use. Add anything from mild salsa to extra spicy or even make your own.