If you're craving something tasty and fun, chilaquiles might just be your new favorite dish! Imagine crispy tortilla chips swimming in flavorful sauces, topped with all sorts of goodies. Whether you like them classic, green, or even vegan, there's a recipe for everyone. And let's be honest, who wouldn't want breakfast for dinner? Stick around to discover the five best chilaquiles recipes that'll make your taste buds dance and maybe even spark some kitchen creativity!
Classic Red Chilaquiles
Classic Red Chilaquiles are a delicious and traditional Mexican dish that combines crispy tortilla chips with a rich and flavorful red sauce. This dish is perfect for breakfast, brunch, or even a light dinner. The vibrant red sauce, made from ripe tomatoes, onions, and chiles, coats the chips beautifully while the toppings add layers of texture and taste.
With its simplicity and bold flavors, Classic Red Chilaquiles make for a satisfying meal that can be customized to your liking.
Ingredients:
- 8 corn tortillas
- 1 tablespoon vegetable oil
- 2 cups red salsa (store-bought or homemade)
- 1 cup shredded cheese (like queso fresco or cheddar)
- 1/2 cup sour cream
- 1/4 cup chopped cilantro
- 1 avocado, sliced
- 1/2 cup diced onion
- Salt to taste
- Optional: fried eggs for topping
Instructions:
Start by cutting the corn tortillas into triangles to create chips. In a large skillet, heat the vegetable oil over medium heat and fry the tortilla chips until they're golden and crispy. Remove the chips and let them drain on paper towels.
In the same skillet, pour in the red salsa and bring it to a simmer. Add the crispy chips to the salsa and gently toss to coat them thoroughly. Cook for about 2-3 minutes until the chips soften slightly but still retain some crunch.
Serve the chilaquiles hot, topped with shredded cheese, sour cream, diced onion, cilantro, and avocado slices. If desired, add a fried egg on top for an extra indulgent touch.
Extra Tips:
For the best flavor, consider making your own salsa by roasting tomatoes, onions, and chiles before blending them together. This adds a smoky depth to your chilaquiles.
Additionally, feel free to customize your toppings with ingredients like olives, radishes, or even shredded chicken for added protein. If you prefer a milder dish, choose a salsa with less heat or adjust the chiles used in your homemade salsa.
Enjoy your chilaquiles fresh for the best texture, as they tend to become soggy if left too long.
Green Chilaquiles With Tomatillo Sauce
Green chilaquiles with tomatillo sauce is a vibrant and flavorful dish that captures the essence of authentic Mexican cuisine. Perfect for breakfast, brunch, or even a light dinner, this dish combines crispy tortilla chips with a zesty tomatillo sauce, topped with your choice of protein, cheese, and a sprinkle of fresh cilantro.
The balance of the tangy tomatillo and the crunchy chips creates a delightful texture and taste that will have your tastebuds dancing.
Ingredients:
- 8 corn tortillas
- 2 cups tomatillos, husked and rinsed
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1-2 jalapeños, chopped (to taste)
- 1 cup vegetable broth
- 1 tablespoon olive oil
- Salt, to taste
- 1 cup crumbled queso fresco or feta cheese
- 2 avocados, sliced
- Fresh cilantro, for garnish
- Fried or poached eggs (optional)
Instructions:
Start by preheating your oven to 400°F (200°C). Cut the corn tortillas into triangles and arrange them on a baking sheet. Bake for about 10-15 minutes or until they're crisp and lightly golden.
In a saucepan, combine the tomatillos, onion, garlic, and jalapeños with the vegetable broth. Bring to a simmer and cook for about 10 minutes until the tomatillos soften. Blend the mixture until smooth and season with salt.
In a large skillet, heat the olive oil over medium heat, add the crispy tortilla chips, and pour the tomatillo sauce over them. Stir gently to coat the chips and allow them to warm through for a couple of minutes.
Serve the chilaquiles topped with crumbled cheese, avocado slices, and a sprinkle of fresh cilantro. Add a fried or poached egg on top for an extra indulgent touch.
Extra Tips:
For the best flavor, let the tomatillo sauce cool slightly before pouring it over the chips to help maintain their crispiness.
You can also customize your chilaquiles by adding proteins such as shredded chicken, beef, or black beans for a heartier meal. If you're looking for a spicier kick, leave the seeds in the jalapeños or add a splash of your favorite hot sauce.
Finally, feel free to experiment by garnishing with pickled onions or sour cream for added creaminess and tang. Enjoy your delicious green chilaquiles!
Breakfast Chilaquiles With Eggs
Breakfast chilaquiles with eggs are a delightful way to kickstart your day, combining crispy tortilla chips with vibrant flavors and topped with perfectly cooked eggs. This dish isn't only satisfying but also allows for customization with various toppings and sauces.
Whether you prefer a spicy salsa verde or a milder red sauce, chilaquiles can be modified to your taste. With a few simple ingredients and straightforward preparation, you can enjoy a delicious breakfast that's sure to impress.
Ingredients:
- 6 corn tortillas, cut into triangles
- 2 tablespoons vegetable oil
- 1 cup salsa (red or green)
- 4 large eggs
- 1/2 cup crumbled queso fresco (or shredded cheese)
- 1/4 cup chopped cilantro
- 1/4 cup diced onion
- Salt and pepper to taste
- Avocado slices (optional)
- Sour cream (optional)
Instructions:
In a large skillet, heat the vegetable oil over medium heat. Add the tortilla triangles in batches, frying until they're golden and crispy, about 2-3 minutes per side.
Once crispy, transfer the chips to a paper towel-lined plate to drain excess oil. In the same skillet, pour in the salsa and bring to a simmer. Add the tortilla chips back into the skillet, tossing gently to coat.
Create spaces in the mixture and crack the eggs directly onto the chips, covering the skillet with a lid to cook the eggs to your desired doneness, around 5-7 minutes for sunny-side-up.
Once the eggs are cooked, remove from heat and sprinkle with queso fresco, cilantro, and onion. Serve immediately, garnished with avocado slices and sour cream if desired.
Extra Tips:
For an extra layer of flavor, consider toasting the tortilla triangles in the oven for a few minutes before frying, or seasoning them with spices like chili powder or cumin.
You can also experiment with different types of salsas or add your favorite protein, such as shredded chicken or black beans, for a heartier meal.
If you prefer your eggs scrambled, feel free to whisk them together separately and add them to the skillet once the salsa and chips are combined.
Enjoy your breakfast chilaquiles with a side of fresh fruit or a light salad for a balanced meal!
Chilaquiles Rojos With Shredded Chicken
Chilaquiles Rojos with Shredded Chicken is a delightful Mexican dish that combines crispy tortilla chips with a rich and tangy red sauce, topped with tender shredded chicken. This dish isn't only a great way to use up leftover chicken but also makes for a hearty breakfast, brunch, or even dinner option.
The vibrant flavors and textures will transport your taste buds to a traditional Mexican kitchen, making it a beloved favorite for many.
Ingredients:
- 8 corn tortillas
- 2 cups cooked shredded chicken
- 2 cups red salsa (homemade or store-bought)
- 1 cup chicken broth
- 1 tablespoon vegetable oil
- 1/2 cup crumbled queso fresco
- 1/4 cup sour cream
- 1/4 cup chopped fresh cilantro
- 1/2 onion, diced
- 1 jalapeño, sliced (optional)
- Salt and pepper to taste
Instructions:
Begin by cutting the corn tortillas into quarters and frying them in a large skillet with vegetable oil over medium heat until they're crispy and golden brown.
Remove the chips and place them on a paper towel to drain excess oil. In the same skillet, add the diced onion and jalapeño, sautéing until softened.
Pour in the red salsa and chicken broth, stirring to combine, and season with salt and pepper. Add the shredded chicken to the sauce, allowing it to heat through.
Once the sauce is simmering, gently fold in the crispy tortilla chips, ensuring they're well coated. Serve immediately, garnished with crumbled queso fresco, a dollop of sour cream, and fresh cilantro.
Extra Tips:
For the best texture, use freshly fried corn tortilla chips instead of store-bought to achieve that perfect crunch.
If you prefer a spicier kick, opt for a spicier salsa or add more jalapeños. You can also customize your toppings by adding avocado slices, radishes, or a fried egg on top.
If you have time, prepare your own salsa using roasted tomatoes, garlic, and dried chilies for an authentic taste.
Enjoy your chilaquiles with a side of refried beans or a fresh salad for a complete meal!
Vegan Chilaquiles With Black Beans and Avocado
Vegan chilaquiles with black beans and avocado are a vibrant and satisfying dish that combines crispy tortilla chips, zesty salsa, and hearty black beans, topped off with creamy avocado.
This recipe isn't only quick to prepare but also packed with flavor and nutrition, making it a perfect breakfast or brunch option. The combination of textures and tastes will leave you wanting more, while the simplicity of the ingredients keeps it accessible for any home cook.
Ingredients:
- 8 corn tortillas, cut into triangles
- 1 tablespoon olive oil
- 1 cup black beans, cooked and drained
- 1 cup salsa (red or green, your choice)
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Lime wedges, for serving
Instructions:
In a large skillet, heat the olive oil over medium-high heat and add the tortilla triangles, frying until they're golden and crispy, about 3-4 minutes.
Once crispy, reduce the heat to medium and pour in the salsa, stirring to coat the tortilla chips evenly. Add the black beans, salt, and pepper, mixing well until everything is heated through.
Remove from heat and transfer the chilaquiles to a serving plate. Top with diced avocado and fresh cilantro, and serve with lime wedges on the side for an extra zing.
Extra Tips:
For an even more flavorful dish, consider using homemade salsa or adding spices such as cumin or chili powder to your black beans.
If you prefer a spicier kick, opt for a hotter salsa or add sliced jalapeños on top. You can also customize this recipe by incorporating other toppings like sliced radishes, vegan cheese, or a sprinkle of nutritional yeast for a cheesy flavor.
Enjoy your vegan chilaquiles fresh, as the tortilla chips may become soggy if left too long.