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chilaquiles

Chilaquiles Bravos – Easy Family-Style

Crispy, saucy, and packed with flavor — this 30-minute chilaquiles brings the whole family to the table smiling.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Mexican
Calories: 449
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp vegetable oil plus more for frying if needed
  • 12 corn tortillas cut into 8 wedges each
  • 4 Roma tomatoes quartered
  • 0.5 yellow onion rough chopped
  • 1 jalapeño sliced, seeds removed for mild
  • 2 cloves garlic peeled
  • 1.25 cups chicken broth or vegetable broth
  • 1 tsp salt plus more to taste
  • 1 avocado sliced for garnish
  • 0.25 cup queso fresco crumbled
  • 4 eggs fried or scrambled
  • 0.25 cup crema
  • 2 tbsp pickled red onions optional garnish
  • 2 tbsp cilantro chopped, for garnish

Equipment

  • 1 large skillet
  • 1 Frying Pan
  • 1 BLENDER
  • 1 Baking Sheet
  • 1 Chef's Knife
  • 1 cutting board
  • 1 Paper Towels
  • 1 spatula
  • 1 Mixing Bowl

Method
 

  1. Use a chef’s knife and cutting board to cut tortillas into wedges. Lay them on a baking sheet to air-dry.
    12 corn tortillas
  2. In a large skillet, heat vegetable oil over medium-high. Fry wedges in batches until crisp. Transfer to paper towels and season with salt.
    2 tbsp vegetable oil, 12 corn tortillas, 1 tsp salt
  3. Add Roma tomatoes, onion, jalapeño, garlic, and 1 cup broth to a blender. Blend until smooth.
    4 Roma tomatoes, 0.5 yellow onion, 1 jalapeño, 2 cloves garlic, 1.25 cups chicken broth
  4. Return skillet to medium heat with 1 tbsp oil. Add salsa and cook 8–10 minutes until thickened. Stir in remaining broth if needed and season with salt.
    2 tbsp vegetable oil, 1.25 cups chicken broth, 1 tsp salt
  5. Gently fold fried tortilla chips into the simmered salsa until coated and warmed through.
  6. In a separate frying pan, cook the eggs to your liking — sunny-side up, over-easy, or scrambled.
    4 eggs
  7. Transfer chilaquiles to plates. Top with avocado, queso fresco, crema, pickled onions, cilantro, and eggs. Use a mixing bowl to prep garnishes if desired.
    1 avocado, 0.25 cup queso fresco, 4 eggs, 0.25 cup crema, 2 tbsp pickled red onions, 2 tbsp cilantro

Notes

Use sturdy tortilla chips to save time. Want more protein? Top with shredded chicken or black beans. A drizzle of lime or dash of hot sauce gives it extra zing.
This recipe is an independent creation and is not affiliated with or endorsed by any brand.
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