These chilaquiles, made with eggs, day-old tortillas, jalapeños, salsa, and cheese, are a quick, authentic, and unspeakably satisfying Mexican breakfast (also lunch, dinner, and midnight nosh).
- Quick Glance
- 25 M
- 25 M
- Serves 1
Heat a cast-iron skillet over medium to medium-high heat. Add enough vegetable oil or lard to generously coat the bottom of the skillet.
Add the tortilla strips and an ample pinch of salt, and stir to coat. The tortilla strips will first wilt, then crisp, which is exactly what you want. Taste one and, if desired, add more salt.
Throw in a big handful of cilantro, scallions, and chopped jalapeños, and stir them around. Add a spoonful of red or green salsa if you like. Now add the beaten eggs, seasoned with salt and pepper. Mix and stir the eggs with the tortillas until the eggs are set.
Sprinkle the chilaquiles with a little crumbled queso fresco. Serve straight from the skillet, if desired. Originally published August 1, 2011.
*What If I Don't Have Tortillas?
No stale tortillas? A handful of tortilla chips–yes, even the crumbs from the bottom of the bag–suffice quite nicely. And a word to the wise, if you’re the sort who likes your cereal crisp, not soggy, add the salsa to the chips and eggs after you take the chilaquiles off the heat. Trust us on this. (Adding the salsa sooner isn’t a bad thing, it just tends to make the crisped tortillas—or crushed chips—sodden.)
Recipe Testers' Reviews
Sometimes breakfast just tastes better at dinner. This is one of those recipes, although it’s really not a recipe, as it is a matter of improv steps. I used corn tortilla chips and tossed them with the vegetable oil till they were crisp. The rest of the ingredients go in easily and the whole dish comes together fast. I did use a spoonful of red salsa. I also topped the eggs with extra chopped cilantro and avocado.
Chilaquiles, where have you been all my life? What an easy and satisfying dish! It’s almost like the Mexican version of fried rice, and it’s easy to see how each cook has their own version. Even this recipe allows a lot of room for interpretation. For example, is it just two tortillas? What size? How thick do I cut the strips? I used two taco-sized corn tortillas cut into 1/2-inch-thick slices. That worked perfectly for me.
The salsa made the strips get soggy after I had worked so hard to crisp them up, so in the future I will find another way to incorporate the salsa.