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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Course: Breakfast

Cuisine: Mexican

Keyword: chilaquiles with egg, easy chilaquiles, kid friendly breakfast, mexican family recipe, pantry meals, quick brunch idea, weekend breakfast recipe

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: servings

Calories: 449kcal

Cost: $9.85

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

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

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Instructions

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
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
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
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
Gently fold fried tortilla chips into the simmered salsa until coated and warmed through.
In a separate frying pan, cook the eggs to your liking — sunny-side up, over-easy, or scrambled.
4 eggs
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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