Chilaquiles Recipe

Tortilla chips: These are the base of the dish, providing a crunchy texture that softens slightly when cooked with salsa.

Salsa: This adds the primary flavor to the dish. You can use red or green salsa, depending on your preference.

Queso fresco: A crumbly, mild cheese that adds a creamy texture and subtle flavor.

Sour cream: Adds a tangy creaminess that balances the flavors.

Avocado: Sliced avocado adds a rich, buttery texture and fresh flavor.

Cilantro: Chopped cilantro adds a fresh, herbal note to the dish.

Eggs: Optional fried eggs can be added on top for extra protein and richness.

When preparing chilaquiles, ensure the tortilla chips are evenly coated with salsa by gently folding them in the skillet. This helps the chips absorb the flavors without breaking apart. For an added layer of texture, lightly fry the tortilla chips before adding them to the skillet. This will give them a bit more resilience and prevent them from becoming too soggy.

• tortilla chips - Substitute with baked pita chips: Baked pita chips provide a similar crunch and can be a healthier alternative.

• tortilla chips - Substitute with homemade tortilla strips: Cut and bake or fry corn tortillas for a fresher, more authentic taste.

• salsa - Substitute with enchilada sauce: Enchilada sauce offers a richer, more complex flavor profile.

• salsa - Substitute with tomato sauce with spices: Mix tomato sauce with cumin, garlic, and chili powder for a quick alternative.

• queso fresco - Substitute with feta cheese: Feta cheese has a similar crumbly texture and tangy flavor.

• queso fresco - Substitute with cotija cheese: Cotija cheese is another Mexican cheese that provides a similar salty taste.

• sour cream - Substitute with Greek yogurt: Greek yogurt offers a similar creamy texture with added protein.

• sour cream - Substitute with crema: Mexican crema is a traditional alternative that is slightly thinner and less tangy.

• avocado - Substitute with guacamole: Guacamole provides a similar creamy texture with added flavors from lime and spices.

• avocado - Substitute with sliced cucumber: Sliced cucumber offers a fresh, crunchy alternative with a mild flavor.

• cilantro - Substitute with parsley: Parsley provides a similar fresh, herbaceous note without the soapy taste some people experience with cilantro.

• cilantro - Substitute with green onions: Green onions add a fresh, slightly pungent flavor that complements the dish.

• fried eggs - Substitute with poached eggs: Poached eggs offer a similar runny yolk without the added oil from frying.

• fried eggs - Substitute with scrambled eggs: Scrambled eggs provide a similar protein boost and can be cooked to your preferred doneness.

• Allow the chilaquiles to cool completely before storing. This prevents condensation from forming, which can make the tortilla chips soggy.
• Transfer the cooled chilaquiles to an airtight container. If you have multiple layers, place a piece of parchment paper between them to keep them from sticking together.
• Store in the refrigerator for up to 3 days. The tortilla chips will continue to soften, but the flavors will meld beautifully.
• For freezing, place the cooled chilaquiles in a freezer-safe container or heavy-duty freezer bag. Label with the date to keep track of freshness.
• Freeze for up to 2 months. When ready to enjoy, thaw in the refrigerator overnight.
• Reheat in a skillet over medium heat, adding a splash of salsa or broth to refresh the dish. Stir gently to avoid breaking the softened tortilla chips.
• Top with fresh queso fresco, sour cream, avocado slices, and cilantro just before serving to restore the vibrant flavors and textures.
• If you prefer a crispier texture, reheat in the oven at 350°F (175°C) for about 10-15 minutes, keeping an eye on them to prevent burning.
• Avoid storing fried eggs with the chilaquiles. Prepare them fresh when ready to serve for the best taste and texture.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the leftover chilaquiles evenly on a baking sheet.
  3. Cover with aluminum foil to prevent drying out.
  4. Heat for about 10-15 minutes until warmed through.
  5. Remove the foil for the last 5 minutes if you want the tortilla chips to regain some crispiness.

• Stovetop Method:

  1. Heat a skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Add the leftover chilaquiles and stir occasionally.
  4. Cook for about 5-7 minutes until heated through.
  5. If the chilaquiles seem dry, add a splash of salsa or chicken broth to moisten them.

• Microwave Method:

  1. Place the leftover chilaquiles in a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap to retain moisture.
  3. Heat on medium power for 2-3 minutes.
  4. Stir halfway through to ensure even heating.
  5. Check if they are heated through; if not, continue heating in 30-second intervals.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover chilaquiles in the air fryer basket in a single layer.
  3. Heat for about 5-7 minutes, shaking the basket halfway through.
  4. This method helps to regain some of the tortilla chips' crispiness while heating them evenly.

• Skillet: A flat-bottomed pan used for cooking the tortilla chips and salsa mixture.

• Spatula: A tool used to stir and coat the tortilla chips with salsa evenly.

• Measuring cups: Used to measure out the salsa accurately.

• Knife: Essential for slicing the avocado and chopping the cilantro.

• Cutting board: A surface for safely cutting the avocado and cilantro.

• Frying pan: Used for frying the optional eggs to top the chilaquiles.

• Serving plates: For presenting the finished chilaquiles.

• Spoon: Useful for dolloping sour cream onto the chilaquiles.

• Tongs: Handy for removing the fried eggs from the frying pan and placing them on top of the chilaquiles.

Use store-bought tortilla chips: Save time by using pre-made tortilla chips instead of frying your own.

Pre-made salsa: Opt for a high-quality salsa from the store to cut down on prep time.

Quick toppings: Have your queso fresco, sour cream, and avocado slices ready to go before you start cooking.

Cook eggs in advance: If you want fried eggs on top, cook them while the chips are softening in the salsa.

Chopped cilantro: Pre-chop the cilantro and store it in the fridge to save time during assembly.