Easy Chilaquiles Recipe with Tortilla Chips
Chilaquiles are a beloved Mexican breakfast dish that perfectly balances crunchiness with the vibrant flavors of salsa and toppings. They’re not only a great way to use up leftover tortilla chips but also a fantastic canvas for creativity in the kitchen. This Easy Chilaquiles Recipe with Tortilla Chips is simple to prepare, deliciously satisfying, and perfect for brunch or dinner. Let’s dive into this delightful dish that’s sure to impress your family and friends!
What Sets This Recipe Apart
This recipe stands out for its use of New Mexican/California chiles or Guajillo chiles. These dried chiles infuse the dish with a rich, smoky flavor that elevates the chilaquiles to a whole new level. The combination of fresh ingredients like roma tomatoes and garlic, along with the crispy tortilla chips, creates a beautiful harmony of textures and tastes. Plus, this recipe is incredibly versatile, allowing you to customize your toppings based on what you have on hand!
Your Shopping Guide
To prepare this scrumptious dish, gather the following ingredients:
- 12 New Mexican/California chiles or Guajillo chiles – clean and seeded
- 1 roma tomato – fresh and ripe for best flavor
- 2 garlic cloves – adds aromatic depth
- 1 white onion – sliced and divided for sweetness
- 2 teaspoons salt – for seasoning
- 2 cups reserved chili water – full of flavor from the chiles
- 1 bag (16 ounces) prepared tortilla chips or 20-25 corn tortillas – for that perfect crunch
- 1 cup neutral oil – olive, avocado, corn, or canola for frying
- Cotija or queso fresco – to sprinkle on top
- Additional toppings – cilantro, avocado slices, diced onion, salsa, Mexican crema, sour cream, Monterey Jack cheese
Hardware & Gadgets
To make your cooking experience seamless, gather these essential kitchen tools:
- Blender or food processor – for blending the sauce smoothly
- Frying pan – to fry the tortilla chips if using corn tortillas
- Large skillet – for combining the chilaquiles
- Spatula – to stir and serve
- Measuring cups and spoons – for precise ingredient measurements
Easy Chilaquiles Recipe with Tortilla Chips — Do This Next
Follow these straightforward steps to create your delicious chilaquiles:
Step 1: Prepare the Chile Sauce
Start by rinsing the chiles under cold water. Place them in a pot, cover with water, and bring to a boil. Reduce the heat and let them simmer for about 10 minutes until they are soft. Reserve 2 cups of this chili water for later use.
Step 2: Blend the Sauce
In a blender, combine the softened chiles, roma tomato, garlic cloves, half of the sliced onion, salt, and 1 cup of the reserved chili water. Blend until smooth. Adjust the consistency as needed by adding more chili water.
Step 3: Cook the Sauce
In a large skillet, heat a tablespoon of oil over medium heat. Add the blended sauce and simmer for about 5-7 minutes until it thickens slightly. Stir occasionally to prevent sticking.
Step 4: Prepare the Tortilla Chips
If using corn tortillas, cut them into triangles. Heat the remaining oil in a frying pan over medium-high heat. Fry the tortilla pieces in batches until golden brown and crispy. Drain on paper towels and sprinkle with salt. If using prepared tortilla chips, skip this step.
Step 5: Combine the Chips and Sauce
Add the crispy tortilla chips to the skillet with the sauce. Gently toss to coat the chips evenly, allowing them to soak up some of the sauce while still retaining their crunch.
Step 6: Serve and Garnish
Transfer the chilaquiles to a serving dish. Top with crumbled Cotija or queso fresco, remaining sliced onion, and your choice of additional toppings such as cilantro, avocado slices, salsa, Mexican crema, or sour cream. Enjoy warm!
Season-by-Season Upgrades
Customize your Easy Chilaquiles Recipe with Tortilla Chips with seasonal ingredients:
- Spring: Add fresh peas or asparagus for a pop of color and flavor.
- Summer: Incorporate ripe, juicy tomatoes, fresh corn, or even grilled zucchini.
- Fall: Mix in roasted butternut squash or pumpkin for a comforting twist.
- Winter: Use hearty greens like kale or spinach to add nutrition and color.
Don’t Do This
To ensure your chilaquiles turn out perfectly, avoid these common mistakes:
- Don’t over-soak the tortilla chips; they should be crunchy, not mushy.
- Avoid using too much water in the sauce; it should be thick and flavorful.
- Don’t skip the seasoning; the salt is crucial for enhancing the flavors.
- Be careful not to burn the garlic while blending; it can impart a bitter taste.
Meal Prep & Storage Notes
Chilaquiles are best enjoyed fresh, but you can make some components ahead of time:
- Chili sauce can be prepared a day in advance and stored in the refrigerator.
- Fried tortilla chips can also be made ahead and stored in an airtight container to maintain their crispness.
- Assembled chilaquiles do not store well; they tend to become soggy. It’s best to combine the sauce and chips just before serving.
Helpful Q&A
Can I use store-bought salsa instead of making the sauce from scratch?
Absolutely! While homemade sauce offers a deeper flavor, store-bought salsa can be a convenient alternative. Choose a salsa that you enjoy, and adjust the seasoning as needed.
What can I substitute for Cotija cheese?
If you can’t find Cotija cheese, queso fresco is a great substitute. You can also use feta cheese for a similar crumbly texture.
Can I make chilaquiles vegan?
Yes! Simply omit the cheese and use plant-based toppings like avocado, diced tomatoes, and vegan sour cream. You can also use vegetable oil to fry the tortillas.
How spicy is this recipe? Can I adjust the heat level?
The heat level depends on the type of chiles used. Guajillo chiles are mild, while New Mexican chiles can vary in heat. You can adjust the spiciness by adding fewer chiles or incorporating a milder variety for a gentler flavor.
In Closing
With its vibrant flavors and delightful textures, this Easy Chilaquiles Recipe with Tortilla Chips is sure to become a staple in your home. The combination of crispy tortilla chips, rich sauce, and a variety of toppings makes for a dish that’s not only satisfying but also incredibly versatile. Whether you’re looking for a weekend brunch option or a quick weeknight dinner, this recipe fits the bill perfectly. Enjoy the deliciousness that comes with every bite!
Easy Chilaquiles Recipe with Tortilla Chips
Ingredients
Equipment
Method
- Start by rinsing the chiles under cold water. Place them in a pot, cover with water, and bring to a boil. Reduce the heat and let them simmer for about 10 minutes until they are soft. Reserve 2 cups of this chili water for later use.
- In a blender, combine the softened chiles, roma tomato, garlic cloves, half of the sliced onion, salt, and 1 cup of the reserved chili water. Blend until smooth. Adjust the consistency as needed by adding more chili water.
- In a large skillet, heat a tablespoon of oil over medium heat. Add the blended sauce and simmer for about 5-7 minutes until it thickens slightly. Stir occasionally to prevent sticking.
- If using corn tortillas, cut them into triangles. Heat the remaining oil in a frying pan over medium-high heat. Fry the tortilla pieces in batches until golden brown and crispy. Drain on paper towels and sprinkle with salt. If using prepared tortilla chips, skip this step.
- Add the crispy tortilla chips to the skillet with the sauce. Gently toss to coat the chips evenly, allowing them to soak up some of the sauce while still retaining their crunch.
- Transfer the chilaquiles to a serving dish. Top with crumbled Cotija or queso fresco, remaining sliced onion, and your choice of additional toppings such as cilantro, avocado slices, salsa, Mexican crema, or sour cream. Enjoy warm!
Notes
- Chilaquiles are best enjoyed fresh; avoid assembling them too early.
- Feel free to customize toppings based on your preferences and seasonal ingredients.
- If you want a spicier dish, add more chiles or a hot salsa.
