Chilaquiles
A quick and traditional Mexican breakfast dish made with tortilla chips and salsa.
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- •Corn tortilla chipsQuality chips or homemade
- •1 JalapenoSliced in half
- •1/2 White onionCut into quarters
- •5 Roma tomatoes
- •1 clove Garlic
- •2 Chili de arbol(optional)Seeds removed, rehydrated
- •1/2 tbsp OilFor cooking
- •SaltSmall pinch
- •Chicken stock(optional)Or water, to thin sauce
- •Queso fresco(optional)For topping
- •Sour cream(optional)For topping
- •Pickled onions(optional)For topping
- •Cilantro(optional)For topping
- •Eggs(optional)Fried, for serving
- 1
Set the oven to broil and boil a kettle of water.
2 min
- 2
Slice a jalapeno in half, quarter a half white onion, and prepare 5 roma tomatoes.
3 min
- 3
Drizzle oil on a sheet pan, place vegetables cut side down with a garlic clove, and broil until browned.
5 min
- 4
Remove seeds from 2 chili de arbol, pour hot water over them, and let rehydrate for 5-10 minutes.
10 min
- 5
Blend browned vegetables, rehydrated chilies, and a pinch of salt until smooth.
3 min
- 6
Heat oil in a pan, add sauce, and cook for 1-2 minutes.
2 min
- 7
Add chicken stock or water to thin sauce, cook for another 1-2 minutes.
2 min
- 8
Add tortilla chips to the sauce, turn off heat, and toss together.
2 min
- 9
Plate chilaquiles and top with queso fresco, sour cream, pickled onions, cilantro, and a fried egg.
3 min
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Takes about 2 minutes — no account needed
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Pizza
Any style of pizza