I may have mentioned before that Chilaquiles are my favorite breakfast dish, ever. It’s so simple with a lot of flavor and you can basically throw any topping over the top and make it hearty. I stick to a fried egg, no better way to start your day, and it only adds on an extra 5 minutes to the morning prep.
Chilaquiles are fried tortilla chips coated with Spicy Tomato Sauce. It’s topped with mozzarella cheese, sour cream, Mexican cheese, and any other toppings of choice. My original Chilaquiles recipe explained this dish as a “build”. All the components are cooked, you place the chips in a bowl, top with the sauce, and add any toppings. This version helps bring the flavors together so they are not just thrown on top of each other, if that makes sense, and instead fuzes them together.
Homemade Tortilla Chips
You can’t have chilaquiles without tortilla chips, whether store bought or homemade. I always make my own Homemade Tortilla Chips. It must be the Mexican in me or it could just be that my husband is picky and that is his preference. Marriage problems.
Homemade Tortilla Chips are super simple. You fry tortilla chips in canola oil. No you don’t need a deep fryer, just fry in a deep saute or frying pan. They can be made ahead of time to cut cook time in the morning or just use store bought if you aren’t as picky as my hubby. When I am in a hurry but have this craving, I use Calidad White Tortilla Chips or Tostitos Restaurant Style Chips.
Spicy Tomato Sauce
The Spicy Tomato Sauce in another component that could be made ahead of time (the day before) if you want your morning to run smoother and quicker. All you have to do is reheat it on the stove prior to use. This makes it easier to just coat the tortilla chips. The sauce is extremely easy as well. All it takes is tomatoes, Serrano chiles, onion, garlic and Knorr’s Chicken Bouillon Flavoring. Personally, I like my chilaquiles very saucy so I make the same amount found in the parent recipe. If you don’t want it so saucy, simply half the original recipe.
Once the Spicy Tomato Sauce and Homemade Tortilla Chips are made, it’s all about bringing it all together. Nothing to it. I think it is easier if I just go straight into the breakdown.
- Heat the oil in a skillet over medium heat. (I use a 9″ cast iron skillet)
- Add the onion and saute until soft and slightly golden. Be sure not to burn the onions. You want that caramelized taste and smell, and if you burn them that taste will transfer to the sauce.
- Add ½ the Spicy Tomato Sauce and give it a quick fry with the onions. Allow it to sizzle a bit and cook down a little more.
- Add the tortilla chips and the remaining sauce. Continue to coat the chips with the sauce.. You aren’t cooking anything at this point, you just want to coat the chips and seal it with the sauce flavoring.
- Top with mozzarella cheese, slightly mix to melt. This will make some chip bites cheesy and gooey. Yum!
- Finish with some chopped tomatoes, sour cream, and queso fresco. These are only a few options you can throw on top of chilaquiles.
- Other options: avocado, any form of meat or a fried egg. 🙂
- Share with your favorite person and eat family style straight from the skillet. If you prefer to portion out, go for it, just eat it!! Be careful though, it’s hot!
Try this version of my Chilaquiles? Heck, did you try the original version? Please show me!
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- Spicy Tomato Sauce sub recipe from link in post
- Homemade Tortilla Chips sub recipe from link in post - I use 6 6" tortillas (5.5 oz)
- 1 tbsp Olive Oil extra virgin
- .8 oz White Onion, julienne
- 1 oz Mozzarella Cheese, shredded
- 2 oz Roma Tomato, small diced
- Sour Cream as desired
- Queso Fresco, crumbled as desired
- Fried Egg fried on the side in a small sauté pan with generous amount of olive oil
- Prepare the Spicy Tomato Sauce and Homemade Tortilla Chips sub recipes. The links are in the post content and derive from my original Chilaquiles recipe. Links will also be located in the notes section below.
- Heat the olive oil in a skillet over medium heat.
- Add the onions and saute until soft and translucent. You don't want to burn them.
- Add 1/2 the Spicy Tomato Sauce and combine with the onions. Allow the sauce to cook a little further down. If the sauce was created ahead of time, heat up in a pot first.
- Add the Homemade Tortilla Chips and mix with the sauce already in the skillet. Add the remaining sauce and stir well to coat the tortilla chips.
- Top with the mozzarella cheese and let it melt down onto of the tortilla chips.
- Top with desired toppings of choice. For this recipe, tomatoes, sour cream and queso fresco. I also fry an egg and place it over the top. Yum!
- Indulge all yourself or share with your favorite person or your husband, I suppose. 🙂
- Spicy Tomato Sauce and Homemade Tortilla Chips are recipes located in my original Chilaquiles recipe
- I adjust the tortillas per the amount of people I am trying to feed (3 tortillas per person)
- I use the same amount of Spicy Tomato Sauce in my parent Chilaquiles recipes and I do in this Chilaquiles Skillet. This is preferential, I like my chilaquiles extra saucy. If you don't want so much sauce, simply cut the parent recipe in half.
- Finish off with any toppings of choice - additional options that can be added are: avocado, any desired meat, for example, Shredded Chicken or Shredded Steak
- Fried Egg is also optional - fry your egg as you normally would on a small saute pan with generous amount of olive oil
- This portion is enough for one hungry individual or a hungry couple