Two things I love: Breakfast for dinner and Chilaquiles. And they are a perfect match.
Chilaquiles are kind of like breakfast nachos—crunchy tortilla chips tossed in a flavorful sauce (usually green or red chile-based) and then topped with eggs, along with cheese and other nacho-style toppings.
They’re easy to make, especially if you already have some homemade Red Chile Sauce on hand (you can use canned or bottled, too).
Keep Homemade Sauce in the Freezer for Chilaquiles “Emergencies”
I like to make my own chips out of corn tortillas (it’s the perfect way to use up stale tortillas), which I bake in the oven instead of frying (because it’s easier, neater, and less, well, deep-fried).
Top them with fried, poached, or scrambled eggs, shredded meat or browned sausage, beans, chopped cilantro, avocado slices, hot sauce, and crumbled cheese (a Mexican crumbly cheese like queso fresco or cotija is traditional, but I like to use tangy, creamy feta instead).
If you’re looking for another way to work chorizo into a delicious breakfast, try this Chorizo Hash!
More great Mexican recipes you’ll love
- Camarones a la Diabla
- Easy Enchilada Sauce
- Instant Pot Refried Beans
- Instant Pot Mexican Black Beans
- Mexican Street Corn Salad
- Homemade Tamales
- Homemade Corn Tortillas
- Tomatillo and Avocado Salsa Verde
- Homemade Flour Tortillas
- Homemade Chicken Enchiladas
- 18 corn tortillas, cut into wedges
- ¼ cup olive oil (or use olive oil spray)
- Kosher salt
- ½ pound Mexican chorizo, casing removed
- 1 cup homemade Red Chile Sauce
- 4 large eggs, fried, scrambled, or poached
- Optional toppings
- Black beans
- Crumbled feta cheese (or a Mexican cheese like queso fresco)
- Chopped cilantro
- Sliced serrano or jalapeño chiles or pickled jalapeño slices
- Diced red onion
- Sliced avocado
- Sliced radishes
- Hot sauce
- Preheat the oven to 400ºF. Line 2 large baking sheets with aluminum foil.
- In a bowl, toss the tortilla wedges with the olive oil until well coated. Arrange the tortilla wedges in a single layer on the prepared baking sheets (you can crowd them together, just don’t pile them on top of each other). If you prefer, you can spray the foil-lined baking sheets with olive oil spray, arrange the tortilla wedges on the sheets and then spray the tops with olive oil. Sprinkle with a bit of salt. Bake for about 10 minutes, until golden brown and crisp (you might need to cook in two batches.) Remove the chips from the pan and transfer them to a bowl.
- In a heavy skillet (cast-iron is ideal), cook the chorizo, stirring frequently, for about 5 minutes until browned. Transfer it to a bowl.
- Add the sauce to the skillet and cook over medium heat, stirring, until it is hot and bubbling, about 3 minutes.
- Remove the skillet from the heat and add the baked chips. Toss until the chips are well coated with the sauce.
- To serve, pile the chips on serving plates and top with the eggs, browned chorizo, and whatever toppings you like.