|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 29g||38%|
|Saturated Fat 8g||41%|
|Total Carbohydrate 44g||16%|
|Dietary Fiber 5g||19%|
|Total Sugars 7g|
|Vitamin C 19mg||93%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A standard Mexican breakfast, chilaquiles turn yesterday's tortillas into a tasty base for an assortment of possible toppings. The cook cuts or tears the corn tortilla into triangles, then fries them in oil until they turn slightly brown and crispy. Once cooled, the chips get doused in a sauce that can range from mild red to spicy green chile to any variation of mole, and topped with crema and salty crumbled cheese.
Some cooks bake chilaquiles as a casserole; some simmer the tortilla chips in a sauce until they soften and fall apart; others simply layer the ingredients on your plate, retaining some of the crunchiness. You can find many variations and accompaniments throughout Mexico, including fried eggs or shredded chicken, avocados, or spicy chunks of chorizo. Chopped onion, sliced radishes, cilantro, and lime often garnish the dish. This easy version starts with packaged tortilla chips.
“I’m upset that I went so long without knowing about Chilaquiles but at least I finally do now. I can’t stress how nice this dish is or easy it is to make, perfect for when you’re in the mood for something with a little more flavor than basic nachos but without much more effort.” —Noah Velush-Rogers
1 tablespoon vegetable oil
2 to 3 cups tortilla chips, about 30 chips
1 1/4 cups green or red salsa
1/2 cup crumbled queso fresco, or Cotija cheese
2 tablespoons Mexican crema, or substitute regular sour cream thinned with a splash of milk
Steps to Make It
Gather the ingredients.
Lightly coat a large skillet with the vegetable oil. Heat over medium-high heat until oil shimmers.
Spread tortilla chips in pan.
Quickly pour salsa over chips and reduce heat to medium-low. Simmer the chips in sauce, undisturbed, until chips absorb some of the liquid and soften, for about 10 minutes.
Divide chilaquiles between two plates. Sprinkle half of the cheese on each, drizzle with half of the crema, and serve.
- Substitute leftover corn tortillas for the packaged chips by cutting them into strips, frying them in 375 F vegetable oil until crisp, and draining them on paper towels or brown bags as they cool. Proceed as with the store-bought chips.