Mexican breakfast nachos are usually called chilaquiles: crisp or lightly softened tortilla chips simmered briefly in salsa and topped with eggs, cheese, crema, and other garnishes. This Mexican breakfast has many regional and family versions; the recipe below keeps the chips sturdy and adds fried eggs for a filling, easy-to-customize plate.
Ingredients
- 12 ounces (340 g) sturdy tortilla chips, preferably unsalted or lightly salted
- 2 tablespoons (30 ml) neutral cooking oil, divided
- 1 small white onion (about 150 g), finely chopped, divided
- 2 garlic cloves (about 6 g), minced
- 1 jalapeño (about 15 g), stemmed and chopped; remove the seeds for less heat
- 1 can crushed or diced tomatoes, 14.5 ounces (411 g)
- 1/2 cup (120 ml) chicken or vegetable broth, plus a little more if needed
- 1/2 teaspoon (1 g) ground cumin
- 1/2 teaspoon (2.5 g) fine salt, or to taste
- 1/4 teaspoon (0.5 g) black pepper
- 4 large eggs
- 1/2 cup (55 g) crumbled queso fresco
- 1/4 cup (60 ml) Mexican crema or sour cream
- 1/2 cup (15 g) chopped fresh cilantro
- 1 ripe avocado (about 200 g), pitted, peeled, and sliced
- 1 lime (about 45 ml juice), cut into wedges
Instructions
- Make the salsa. Heat 1 tablespoon (15 ml) oil in a medium saucepan over medium heat. Add half the chopped onion and cook for 3 minutes, stirring, until softened. Stir in the garlic and jalapeño and cook for 30 seconds. Add the tomatoes, broth, cumin, salt, and pepper. Bring to a gentle simmer, then cook uncovered for 10 minutes, stirring occasionally. The salsa should be loose enough to coat chips but not watery. Taste and adjust the salt.
- Fry the eggs. While the salsa simmers, heat the remaining 1 tablespoon (15 ml) oil in a nonstick skillet over medium heat. Crack in the eggs, working in batches if needed, and cook until the whites are fully set and the yolks are done to your preference, about 3 to 5 minutes. For an egg dish cooked to the USDA FSIS safe minimum, check that it reaches 160°F (71°C) with a food thermometer. Transfer the eggs to a plate.
- Coat the chips. Add the tortilla chips to the saucepan in batches, folding gently so they are coated without breaking them up. Simmer for 1 to 2 minutes, just until some salsa clings to the chips and their edges begin to soften. For crispier chilaquiles, remove the pan from the heat as soon as the chips are coated; for softer chips, add a splash of broth and cook another minute.
- Finish and serve promptly. Divide the chips and salsa among four plates. Top each portion with a fried egg, queso fresco, crema, the remaining onion, cilantro, and avocado. Serve with lime wedges. Chilaquiles soften as they sit, so bring them to the table right away.
Tips
- Use thick, sturdy tortilla chips. Thin chips can turn mushy quickly. If only salted chips are available, begin with less salt in the salsa and adjust at the end.
- Keep the salsa slightly thinner than a dip before adding the chips; they absorb liquid. Add broth a tablespoon at a time if the pan looks dry, but avoid flooding the chips.
- For a smoother sauce, blend the cooked tomato mixture carefully before simmering it briefly again. Let hot liquid cool slightly and blend in batches, keeping the blender lid vented and covered with a towel.
- Have toppings ready before coating the chips. The salsa-coated chips lose their crunch quickly, and keeping toppings separate makes leftovers easier to store.
Serving Suggestions
Serve chilaquiles as a complete breakfast or brunch, with refried beans or black beans on the side. A small bowl of sliced radishes, extra cilantro, and lime gives the plate a fresh, crisp contrast. If serving a group, put the eggs and toppings on the table so each person can customize a portion. Keep any hot salsa warm separately and combine it with chips just before serving rather than letting a large batch sit.
Variations
For chilaquiles rojos, use a red tomato-and-chile salsa like this one; for chilaquiles verdes, replace the tomatoes with about 1 pound (450 g) tomatillos, husked and simmered until tender, then blend with the onion, garlic, jalapeño, broth, and cumin. Tomatillos can be harder to find; prepared salsa verde is a convenient substitute, though its salt and heat vary, so taste before seasoning.
To make the dish without eggs, leave them out and add beans or sautéed mushrooms. For extra protein, top with shredded cooked chicken or black beans. Cotija can stand in for queso fresco, though it is saltier, while sour cream works in place of Mexican crema. Add sliced pickled jalapeños for a tangier, hotter finish.
Storage and Reheating
Chilaquiles are best immediately after assembly. Refrigerate leftovers within 2 hours in a covered container and use within 3 to 4 days. If possible, store the salsa, chips, eggs, and toppings separately; dressed chips continue to soften and do not regain their original crunch.
Reheat salsa in a saucepan until steaming, then add fresh chips. Reheat cooked leftovers to 165°F (74°C), checking with a food thermometer. Reheat eggs gently and separately if stored. Do not leave the finished dish at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C).
Frequently Asked Questions
What are Mexican breakfast nachos called?
They are commonly called chilaquiles. Tortilla chips are coated in salsa and finished with toppings such as eggs, cheese, crema, onion, and cilantro. The dish is related to nachos in its use of tortilla chips, but the chips are typically warmed with salsa rather than served as a separate crunchy base.
Are chilaquiles the same as nachos?
No. Nachos are usually assembled with toppings over crisp chips, while chilaquiles are briefly tossed or simmered in salsa, so the chips soften somewhat. Chilaquiles are commonly served as a breakfast or brunch dish, although they can be eaten at other times.
Should chilaquiles be crunchy or soft?
Either texture is welcome. A short toss in salsa leaves the chips mostly crisp, while a longer simmer makes them soft and tender. Add the chips shortly before serving and adjust the simmer time to suit your preference.
Can I make chilaquiles with store-bought salsa?
Yes. Use about 2 cups (480 ml) of prepared salsa, warmed with broth as needed to make it loose enough to coat the chips. Taste first, since commercial salsa can already be salty or spicy, and adjust the seasoning gradually.
Can I prepare chilaquiles ahead?
You can make the salsa a day ahead and refrigerate it, then reheat it before serving. Prepare the toppings in advance as well, but wait to toss in the chips until everyone is ready to eat; otherwise, they will become soft.
What does “chilaquiles” mean?
The name comes from Nahuatl, an Indigenous language of Mexico, though translations and interpretations vary. The best-known modern dish is made with tortilla pieces and salsa, with toppings that differ from place to place and household to household.
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