Fast and Easy Mexican Chilaquiles Recipe
Recipe type: Breakfast
Cuisine: Southwest
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • 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)
  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.
Recipe by Everyday Southwest at