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Easy Mexican Chilaquiles

A quick and delightful combination of crispy tortilla chips drenched in zesty salsa, topped with creamy avocado and melted cheese.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 10 oz tortilla chips For the perfect crunch, opt for sturdy, thick chips.
  • 1 cup green or red salsa Choose your favorite for that vibrant flavor.
  • 4 large eggs These will add creaminess and protein.
  • 1 cup shredded cheddar cheese Melty goodness to enhance your chilaquiles.
  • 1 ripe avocado A creamy topping that elevates the dish.
  • ½ cup sour cream Optional, but it offers a wonderful tanginess.
  • ¼ cup fresh cilantro For garnish, adds color and freshness.

Method
 

Preparation
  1. Begin by gathering your ingredients. If you’re using fresh salsa, ensure it’s ready and at hand.
Cooking
  1. In a large skillet over medium heat, add the green or red salsa. Allow it to warm up for about 3-4 minutes, stirring occasionally.
  2. Once the salsa is hot, carefully stir in the tortilla chips until they are evenly coated. Let them soak up the flavor for about 2-3 minutes.
  3. While your chips are soaking, scramble the eggs in a separate pan. Heat a drizzle of oil in a skillet, crack the eggs in, and cook them over medium heat for around 2-3 minutes until they are just firm.
  4. Carefully fold the scrambled eggs into the tortilla chip mixture. The warmth from the chips and salsa will slightly melt the cheese, so sprinkle the shredded cheddar evenly over the top.
  5. Transfer the chilaquiles to serving plates. Top with sliced avocado, a dollop of sour cream, and a sprinkle of fresh cilantro for a vibrant finish.
  6. Serve hot and enjoy immediately!

Notes

Feel free to switch out the cheddar for your favorite cheese, use diced tomatoes instead of salsa if needed, and aim for a quick stir before plating to keep the chips crisp.