Breakfast, Dinner

Chilaquiles |

The question of today is: why has it taken me so long to make chilaquiles? Seriously, I’m sort of shocked this is the first time I’m posting about them because they might be one of my favorite breakfast dishes EVER.

I’m pretty sure they fall into my ‘favorites’ category because they’re so nimble; they’re great for breakfast, lunch or dinner. Since I am so passionate about them, this means I’m also bratty about them.

I like chilaquiles with a bit of beer simmered in. And I like them to have a bit of spice. Also adding cheese, but not too much cheese, is glorious And I love the wedges of tortillas to be freshly fried, preferably a tad bit over. This means that when they’re topped with a bunch of sauce, they still have a bit of crunch to them.

This isn’t the right way, it’s just sort of my way.

Chilaquiles |

Chilaquiles |

The thing I love most about these chilaquiles is the beer, yes, but also the garnishes. The thinly sliced spicy radishes and jalapeños, the little cilantro leaves and the eggs! The fried eggs are the best. The runny yolk all mixed in with the crunchy tortilla chips and spicy tomato sauce is my favorite thing in the entire world.

I love breakfast. Especially when I can eat it whenever.

Chilaquiles |

Chilaquiles |

Chilaquiles |


5 from 9 votes
Chilaquiles is a traditional Mexican breakfast dish that is made up of a red sauce tossed with tortilla chips and cooked until softened with eggs on top!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Serving Size: 4
Calories: 167kcal


Chilaquiles Sauce:

  • 1 pasilla chile, charred and scraped
  • 1 (15-ounce) can diced tomatoes
  • 3 dashes of hot sauce
  • 1 shallot, minced
  • 1 1/2 tablespoons of tomato paste
  • 1/2 cup lager beer
  • Kosher salt
  • Pepper

Fried Tortillas

  • 1/4 cup neutral oil
  • 10 tortillas, cut into triangles

Assembly for Chilaquiles:

  • 3/4 cup shredded medium sharp cheddar cheese
  • 2 large eggs
  • 1 radish, thinly sliced
  • 1 jalapeño, thinly sliced
  • Handful of cilantro leaves


To Make the Chilaquiles Sauce:

  • Place the pasilla chile on the grates of a gas range. Turn the flame to medium and char the pasilla chile, rotating it every 30 seconds or so, until blackened. Transfer the chile to a cutting board and using a knife, scrape off most of the charred bits and discard. Dice up the pasilla chile, removing the seeds and thick membrane.
  • To the blender, add the diced up pasilla chile, canned tomatoes and hot sauce; pulse until smooth.
  • In a medium skillet, heat a few tablespoons of olive oil over medium heat. Add the minced shallot and cook until softened, about 2 minutes. Pour in the tomato sauce, tomato paste, beer and a pinch of salt and pepper. Simmer, uncovered, until reduced by nearly half, about 10 minutes. Stir it frequently to avoid any scorching business that might happen on the bottom of the pan. Also, you know, play with the heat a bit, if you need to.

To Make the Fried Tortillas:

  • While the sauce is reducing, let’s fry up the tortillas! To a medium skillet or cast iron skillet, heat 1/4 cup vegetable oil over medium high heat. When the oil glistens, add the tortilla triangles and fry until crispy, about 1 minute, flipping them at the 30 second-mark. Drain the tortilla chips on a few sheets of paper towels. Repeat the frying process until you’ve worked your way through all of the chips. Just a side note: I like my chilaquiles to have some texture so I overcooked my chips by a hair. Like, they were browned a bit. This resulted in the final chilaquiles having good texture.
  • To Assemble the Chilaquiles:
  • Preheat the broiler. Give the tomato sauce a taste and adjust the salt and pepper according to taste. To a medium baking dish, arrange a thin layer of tortilla chips. Top with half of the tomato sauce and half of the shredded cheese. Add the remaining chips, cheese and tomato sauce. Transfer to the broiler for about 5 minutes, until cheese is melty. Be sure to keep an eye on it; it can get burnt pretty easily!
  • While the chilaquiles are in the broiler, fry up the two eggs in a small skillet. Arrange the two fried eggs atop the chilaquiles; garnish with cilantro leaves, sliced radishes, jalapeño and wedges of lime.


You can absolutely use store-bought tortilla chips. This will allow you to skip a huge step! 
CourseBreakfast, Dinner, Main Course
CuisineAmerican, Mexican
Keywordchilaquiles, chilaquiles recipe, chilaquiles rojo, chilaquiles verde, how to make chilaquiles
Nutrition Facts
Amount Per Serving (2 g)
Calories 167
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Tag @acozykitchen on Instagram and hashtag it #acozykitchen


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Leave a Reply

  • Reply Chilaquiles - The Recipe Daily September 5, 2014 at 12:17 am

    […] (Read more… ) […]

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    Reply ileana September 5, 2014 at 5:01 am

    I just made chilaquiles recently. Gosh they are so perfect! I will also eat them any time of day. 🙂

  • Avatar
    Reply joanna September 5, 2014 at 6:11 am

    5 stars

  • Avatar
    Reply kristin September 5, 2014 at 8:05 am

    i’ve never made them either but they look amazing!

  • Avatar
    Reply Allie || 6000 miles to home September 5, 2014 at 9:13 am

    ooooh, a recipe I haven’t ever seen before! love to see something new. mouth is watering.

  • Avatar
    Reply Kate September 5, 2014 at 10:48 am

    These chilaquiles look epic, Adrianna! I’ve been wondering how to make them myself—can’t wait to try them.

  • Avatar
    Reply Living The Sweet Life September 5, 2014 at 11:16 am

    It was your picture on twitter that first drew me in … OMG – I’m glad I came – YUM! YUM! YUM!

  • Avatar
    Reply Millie l Add A Little September 5, 2014 at 11:32 am

    This looks totally amazing! Love breakfast for dinner, so I know whats going on the weekly schedule 🙂

  • Avatar
    Reply Christina @ but i'm hungry September 5, 2014 at 12:18 pm

    Chilaquiles are one of my favorite things, too! I’ve never thought of using beer, though… kind of genius!

  • Avatar
    Reply Nicole September 5, 2014 at 12:27 pm

    Ok. I always confused migas with chilaquiles and vice versa. Like, it’s a legit debate amongst Texans. All I know is, either dish is an AMAZING hangover food. Just…FYI. 😉

  • Avatar
    Reply todd wagner September 5, 2014 at 3:33 pm

    Best. Breakfast. EVER. That is all…

  • Avatar
    Reply Michelle September 5, 2014 at 8:39 pm

    5 stars
    Looooooove these! Radishes are my favorite garnish too. Just ate up a batch of mole chilaquiles the other day. Divine!

  • Avatar
    Reply Thea @ Baking Magique September 6, 2014 at 9:16 am

    I’ve never heard of this before but it sounds amazing!

  • Avatar
    Reply Francesca September 8, 2014 at 2:55 am

    I love that you charred the chilis before hand. smart lady is smart.

  • Avatar
    Reply Crystal September 8, 2014 at 11:28 pm

    5 stars
    This looks delicious. I am so going to make this but before I do I had a question. I dont use beer or any kind of alcohol in my food. I was if I can just leave it out or if I need to sub it with something; if so do you have any recommendations. Thank you for your time.

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    Reply Christy September 12, 2014 at 1:22 pm

    5 stars
    I’m totally a salsa verde girl when it comes to Chilaquiles. But, I will give these a whirl. They look riquisimos!

  • Reply Friday Favorites September 26, 2014 at 2:58 pm

    […] Chilaquiles!! Any dish with eggs on top is a good idea. […]

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    Reply Regina October 18, 2014 at 1:58 pm

    5 stars
    Your photos are so beautiful!

  • Reply Body by Pizza | A Streetcar Named DEVOUR November 13, 2014 at 12:33 pm

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