Spice up your next breakfast with this fun and easy Chilaquiles Recipe. Crispy corn chips are simmered in fresh vegetable salsa and topped with yummy sunny side up egg—delicious! PLUS, they are a great way to start the day in a healthier way (sorry, I couldn’t resist the rhyme).

Chilaquiles are one of our favorite Southwest breakfast recipes. The dish was originally invented as a way to use leftover chips or “broken tortillas” from the night before. It seems like every family has seems a different recipe for Chilaquiles or two or three different recipes. This recipe uses my healthy, roasted tomato salsa that is so easy, you will use the salsa on everything!

Even chefs have caught on to this Southwest secret and chilaquiles  have been showing up on restaurant menus all over the place, even OUTSIDE of Arizona (I’m not sure about New York City).  The sauces for chilaquiles can be mild or spicy, red or green, fresh or bottled, this recipe uses my Lazy Summer Salsa made with fresh tomatoes and is so simple to make that you will use the salsa on everything.

As seen in RedBook Magazine-

I was so pleased that RedBook Magazine featured my Easy Chilaquiles Recipe in their online addition’s collection of  7 Delicious Local-Favorite Recipes from All Across America!  I just had to share it here with you on Everyday Southwest.

You may be thinking,” What in the world are Chilaquiles?!”  In fact, any of my friends from “out-of-state” had never heard of Chilaquiles before they moved to Arizona and were surprised to find how easy they are to make. Chilaquiles recipe are a favorite Southwest dish served for breakfast, brunch, dinner and are even perfect for a late-night, after-the-movies meal.

Tips for making this Chilaquiles Recipe:

There are two kinds of people—those who like chilaquiles crunchy and those who don’t. Crunchy or soft, the perfect chilaquiles recipe is all in the timing.

1. Have all of your ingredients chopped, grated and set out ready to go before you ever think of putting them in the frying pan.
2. The sauce for this chilaquiles recipe is a fresh healthy salsa that is pretty mild. Up the heat by adding a few tablespoons of “hot sauce” or store bought salsa to the recipe. Enchilada sauce is excellent, as well.
3. Add the salsa to the pan and, when bubbly, quickly stir in the chips to coat with sauce.
4. Stir the chips quickly for crispy and a little longer for an “enchilada texture.”
5. REMEMBER that the chips will continue to soften in the sauce until eaten so, take them off the heat BEFORE they are the desired texture.
6. Sprinkle with cheese and place in a 400 t0 450 degree oven to quickly melt the cheese and brown the tips of the chips adding a little “crispiness” and flavor to the tips of the chips.
7. Dish onto serving plate and top with an egg or two.
8. Serve immediately. This is not a dish to keep waiting.

Authentic Chilaquiles Recipe:

Fast and Easy Mexican Chilaquiles Recipe

 

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Prep time

5 mins

Cook time

30 mins

Total time

35 mins

 

Author: Sandy Hoopes

Recipe type: Breakfast

Cuisine: Southwest

Serves: 4 servings

Ingredients

• 4 medium tomatoes, halved
• 1 medium yellow onion, quartered
• 2 jalapeños, halved lengthwise, seeds and ribs removed
• 4 Tbsp vegetable oil
• Salt and black pepper
• 4 cloves garlic, peeled
• ½ cup vegetable or chicken stock
• 1 (4-oz) can whole roasted green chiles, diced
• 4 large eggs
• 5 large handfuls tortilla chips
• 1 cup Monterey Jack cheese, grated
• 1 large avocado, diced
• 1 small red onion, finely diced
• Sour cream (optional)

Instructions

1. Heat oven to broil.
2. Place tomatoes, yellow onion, and jalapeños in a large mixing bowl. Toss with 2 Tbsp of the oil and spread, cut sides down, in a single layer on a baking sheet. Season with salt and pepper. Broil until skins begin to char, 8 to 12 minutes, adding garlic halfway through. Remove from oven and allow to cool.
3. Place roasted veggies in a blender with stock and pulse into a chunky salsa.
4. Pour salsa into a large skillet. Add chiles and bring to a simmer; reduce heat to low once heated through. Season with salt and pepper.
5. In a large, nonstick skillet, heat remaining 2 Tbsp oil over medium heat. Crack eggs into pan and allow them to cook, undisturbed, until whites have set but yolks are runny, 2 to 4 minutes. 5. Add tortilla chips to the simmering salsa, breaking them into pieces with a wooden spoon. Stir until coated but not soggy.
6. Divide chips and salsa among 4 bowls. Sprinkle each with cheese and garnish with avocado, red onion and sour cream.
7. Top each bowl of Chilaquiles with an egg and serve immediately.

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