Creamy Salsa Chilaquiles with Eggs Recipe
Introduction
Chilaquiles is a classic Mexican breakfast dish that combines crispy tortilla chips with flavorful salsa and topped with eggs. It’s a quick and comforting meal perfect for using up leftover chips and enjoying a taste of traditional cuisine.
Ingredients
- Tortilla chips – 2 cups
- Salsa – 1 cup
- Eggs – 2
- Cheese (such as queso fresco or shredded cheddar) – ½ cup
Instructions
- Step 1: In a skillet, gently simmer the tortilla chips in the salsa over medium heat until the chips soften slightly but still retain some texture, about 3 to 5 minutes.
- Step 2: Meanwhile, cook the eggs to your preference—fried or scrambled works best.
- Step 3: Transfer the salsa-coated chips to a plate, top them with the cooked eggs, and sprinkle evenly with cheese.
- Step 4: Serve warm and enjoy immediately for the best texture and flavor.
Tips & Variations
- For extra freshness, garnish with chopped cilantro, sliced avocado, or a dollop of sour cream.
- Use green salsa (salsa verde) instead of red for a tangy twist.
- Try topping with cooked chicken or beans for added protein.
Storage
Chilaquiles are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to keep the chips from becoming too soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use homemade tortilla chips for chilaquiles?
Yes, homemade tortilla chips work wonderfully and add a fresher texture to the dish.
What type of cheese is best for chilaquiles?
Queso fresco is traditional, but shredded cheddar or Monterey Jack cheese melt well and offer great flavor.
PrintCreamy Salsa Chilaquiles with Eggs Recipe
Chilaquiles is a traditional Mexican breakfast dish featuring crispy tortilla chips simmered in flavorful salsa and topped with perfectly cooked eggs and cheese. This easy yet satisfying recipe offers a delightful combination of textures and bold flavors, making it a popular choice for a hearty morning meal.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Main Ingredients
- 4 cups tortilla chips
- 2 cups salsa (red or green, your choice)
- 4 large eggs
- 1 cup crumbled cheese (queso fresco or cotija)
Instructions
- Simmer the Chips: Pour the salsa into a skillet and heat over medium until it starts to bubble gently. Add the tortilla chips to the skillet and stir them into the salsa, allowing them to soak for 2-3 minutes until slightly softened but still maintaining some crunch.
- Cook the Eggs: In a separate pan, cook the eggs to your liking—fried or scrambled are both traditional options. Ensure they are cooked just right to complement the chilaquiles without overpowering the dish.
- Assemble the Dish: Plate the salsa-soaked tortilla chips and top them evenly with the cooked eggs. Sprinkle the crumbled cheese over the eggs for a creamy, tangy finish.
- Serve Warm: Serve the chilaquiles immediately while warm for the best texture and flavor. Optionally, garnish with fresh cilantro, sliced onions, or avocado slices for extra freshness.
Notes
- Use fresh, high-quality salsa—either homemade or store-bought—for the best flavor.
- Tortilla chips can be homemade by frying cut tortillas or using store-bought chips.
- For a spicier version, add sliced jalapeños or hot sauce.
- You can substitute eggs with shredded chicken or beans for a variation.
- Chilaquiles taste best when served immediately, as resting too long will cause chips to become soggy.
Keywords: Chilaquiles, Mexican breakfast, tortilla chips, salsa, eggs, queso fresco
