Chilaquiles is a Mexican dish normally eaten for breakfast that was created as a way to use up leftover tortillas and salsa. I like to make this dish as a quick breakfast or lunch on the weekends, especially when I’m only cooking for myself. Most of the ingredients I keep stocked in my fridge, making this a simple go-to recipe for when I want a quick flavorful breakfast. Plus, the recipe is so versatile you can add in other leftovers (for example, cooked steak, chicken, sausage, cheese, beans, onions, tomatoes…)! Pretty much anything that would work well with nachos will work well with chilaquiles. If you want to make this for dinner or for multiple people, I recommend doubling the recipe and simmering the fried tortilla strips in enchilada sauce before adding the eggs and other toppings.
Cooking Time: 15-20 minutes Servings: 1
- Vegetable Oil (2-3 tbsp, depending on pan size)
- 2 Corn Tortillas
- 3 Eggs
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 2 spoonfuls of Pico de Gallo
- Guacamole (for serving)
- Salt and Pepper (to taste)
- Heat vegetable oil over medium-high heat in a medium sized skillet.
- Cut corn tortillas into strips.
- Fry corn tortilla strips in oil until brown and crispy, flipping strips over in pan if necessary (about 5 minutes). Place strips on a plate lined with paper towels when done.
- Crack eggs in a small bowl. Add garlic powder and onion powder, and then beat with a fork to combine.
- Empty excess oil from skillet, leaving enough to coat the pan. Add pico de gallo and saute over medium heat until warmed, about 1-2 minutes.
- Add crispy tortilla strips back into the pan and stir with pico until just combined. Add eggs, stirring constantly until cooked, about 3 minutes.
- Remove from pan onto plate, add salt and paper to taste, and serve with guacamole.
This is a simple recipe with few ingredients! I pretty much always have tortillas, eggs, pico de gallo or some other salsa, and guacamole in my fridge, which makes this a go-to breakfast or lunch meal. I used two tortillas and three eggs because I was eating this for lunch, but if I make this for breakfast I generally use two eggs and 1-1.5 tortillas to make it lighter. I am a big fan of pre-bought pico and guacamole. They’re very easy to find in the produce section of grocery stores and it saves a lot of assembly time from not having to make them homemade.
Steps 1-3: I like to use corn tortillas for the extra flavor, but you can also use flour tortillas. Also, I cut them into about two inch strips, but feel free to change the size (the strips don’t need to be exact).
Steps 5 and 6: Warm the pico de gallo in the pan for 1-2 minutes, then add back in the strips.
Steps 4 and 6: Beat the eggs with the seasoning, and combine with the strips and pico. Make sure to keep stirring after adding the eggs (they’ll cook quickly!).