Chilaquiles
Equipment
Ingredients
Main Ingredients
corn tortillas (cut into triangles)
8 piece
tomato sauce
400 ml
onion (diced)
1 piece
garlic (minced)
2 clove
vegetable oil
60 ml
eggs
4 piece
queso fresco or feta (crumbled)
100 g
fresh cilantro (chopped)
15 g
avocado (sliced)
1 piece
lime (cut into wedges)
1 piece
Instructions
Fry the tortilla chips
Cut corn tortillas into triangles and fry until crisp and golden.
Sauté aromatics
Sauté diced onion and minced garlic in the same pan until fragrant.
Simmer the sauce
Add tomato sauce to the pan and simmer for 5 minutes.
Combine chips with sauce
Add fried tortilla chips to the sauce and toss to coat evenly.
Cook eggs (optional)
Fry or scramble eggs and place on top of the chilaquiles.
Garnish and serve
Top with crumbled cheese, sliced avocado, chopped cilantro, and serve with lime wedges.
Storage
Best eaten fresh; chips soften quickly. Store sauce and chips separately if preparing ahead.
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