Chilaquiles Rojos

This Chilaquiles Rojos recipe is a quick and flavorful Mexican breakfast dish that’s perfect for any occasion. Crispy tortilla chips coated in tangy red salsa, topped with creamy cheese, fresh herbs, and optional toppings like fried eggs or avocado. Ready in under 30 minutes!

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Course: Breakfast

Cuisine: Mexican

Keyword: Chilaquiles

Prep Time: 10

Cook Time: 14

Total Time: 24

Servings:

Calories: 350kcal

Equipment

Blender

Skillet

Ingredients

For the Salsa:

4 medium tomatoes chopped
2-3 dried chili peppers e.g., guajillo or ancho, soaked and deseeded
2 garlic cloves
½ onion chopped
1 tbsp vegetable oil
Salt to taste

For the Chilaquiles:

6 cups tortilla chips
½ cup queso fresco crumbled
¼ cup Mexican crema or sour cream
Fresh cilantro chopped
Optional toppings: fried eggs shredded chicken, avocado slices

Instructions

Prepare the Salsa: Blend tomatoes, chili peppers, garlic, onion, and salt until smooth. Heat oil in a skillet, add salsa, and simmer for 5-7 minutes.
Assemble the Chilaquiles: Add tortilla chips to the skillet and toss to coat with salsa. Cook for 2-3 minutes.
Add Toppings: Transfer to a plate and top with queso fresco, crema, and cilantro. Add optional toppings if desired.
Serve: Enjoy immediately with your favorite sides.

Notes

Spice Level: Adjust the number of chili peppers to control the heat.

Make Ahead: Prepare the salsa in advance and store it in the fridge for up to 3 days.

Vegan Option: Use vegan cheese and crema alternatives.

Nutrition