Mexican Chilaquiles with Crispy Tortillas (Printable)

Crispy tortilla chips coated in salsa, topped with fried eggs and fresh garnishes for a satisfying morning meal.

# Ingredient List:

→ Tortillas & Oil

01 - 6 small corn tortillas, cut into triangles
02 - 1/3 cup vegetable oil for frying

→ Salsa

03 - 1 cup store-bought or homemade salsa verde or roja

→ Eggs

04 - 2 large eggs

→ Toppings

05 - 1/4 cup crumbled queso fresco or feta
06 - 1/4 small red onion, thinly sliced
07 - 2 tablespoons chopped fresh cilantro
08 - 1/2 avocado, sliced
09 - 2 tablespoons sour cream or Mexican crema
10 - Salt and pepper to taste

# How-To Steps:

01 - Heat vegetable oil in a large skillet over medium-high heat. Fry tortilla triangles in batches until golden and crisp, approximately 1 to 2 minutes per side. Drain on paper towels and season lightly with salt.
02 - Remove excess oil from the skillet, leaving approximately 1 tablespoon. Reduce heat to medium and add salsa. Simmer for 1 to 2 minutes until slightly thickened.
03 - Add crispy tortilla chips to the salsa, tossing gently to coat. Cook for 1 to 2 minutes until chips are well coated while retaining some crunch.
04 - In a separate nonstick skillet, fry eggs to preferred doneness with whites set and yolks runny for traditional preparation. Season with salt and pepper.
05 - Divide salsa-coated chips between two plates. Top each portion with one fried egg.
06 - Garnish each plate with crumbled cheese, red onion, cilantro, avocado slices, and a drizzle of sour cream. Add optional toppings as desired.

# Expert Hints:

01 -
  • It's faster than you'd think but tastes like you spent hours in the kitchen.
  • The contrast of crispy chips softening just enough into that salty, tangy salsa is genuinely addictive.
  • You can customize every topping to match exactly what you're craving that morning.
02 -
  • Don't over-toss the chips in the salsa or they'll fall apart into mush—think of it more as gently coating than aggressive mixing.
  • The key to perfect chilaquiles is frying the tortillas until they're actually crispy; soft tortillas turn into something more like chilaquiles soup, which isn't the goal here.
03 -
  • If you're making this for guests, fry and salt your tortillas ahead of time; everything else comes together in minutes and tastes infinitely better fresh.
  • A squeeze of fresh lime juice over the finished plate adds brightness that ties everything together and is absolutely worth the extra step.
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