Easy Chilaquiles

Chilaquiles are a Mexican clean-out-your-fridge classic, so naturally, they’re a go-to in my life. The dish is just tortilla chips, eggs, and salsa, so there’s really no wrong way to make them. I make this easy, surprisingly fresh-flavored version from pantry staples whenever I need a crowd-pleaser for brunch and I have no plan.

Here’s what’s easy about these chilaquiles:

• The fresh chips are baked, not fried, so there’s not a ton of mess.

• All of the ingredients can be found in your regular grocery store; in fact, you probably have most of them already.

• There are fewer than five minutes of chopping involved. Promise.

The salsa can easily be modified to your preferred level of heat by adjusting the jalapeno content. Double this recipe and prepare fresh chilaquiles for friends on a Sunday morning, then enjoy them on the balcony with your drink of choice.

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Easy Chilaquiles Recipe

Chilaquiles are a Mexican brunch favorite made from pantry staples.

Makes: 3 servings

Prep time: 10 mins

Cook time: 30-40 mins

Ingredients:

For the Salsa


• 1 tablespoon olive oil
• 1/2 medium red onion, chopped
• 1 tablespoon minced garlic (we used pre-minced to save time)
• 1/4 cup pickled jalapenos, chopped (use less for a milder kick)
• 2 14.5-ounce cans diced tomatoes (or one 28-ounce can), with their juices
• Salt to taste
• Pepper to taste
• 1 teaspoon chili powder

For the Tortilla Chips


• 12 small corn tortillas
• 1 tablespoon olive oil
• Salt to taste

For the Toppings


• 1/2 medium red onion, chopped
• 1/3 cup feta cheese
• 3 eggs, in your favorite style (we chose sunny-side-up)
• Salt to taste
• Pepper to taste

Instructions:

For the Salsa


1. Combine one can (or 14.5 ounces) of diced tomatoes with 1/2 chopped red onion, garlic, jalapenos, salt, pepper, and chili powder in a blender, and blend until just barely pureed, but not totally liquefied.
2. Heat one tablespoon of olive oil in a large, deep, non-reactive pan over medium heat.
3. When the oil shimmers, add the blended tomato mixture to the pan, and add the remaining canned tomatoes. Stir to combine.
4. Bring the salsa to a boil, stirring occasionally, then reduce the heat to medium-low.
5. Allow the salsa to simmer for 15-20 minutes, until it’s darkened and thick enough to stick to your spoon. Stir periodically, and use a small splash of water if and when the mixture sticks to the pan.

For the Tortilla Chips


6. While the salsa is thickening, preheat your oven to 400 degrees (Fahrenheit), and brush each tortilla with olive oil.
7. Stack the tortillas, about six at a time, and cut them into quarters (or the size you prefer your chips to be).
8. Arrange the tortilla pieces on two baking sheets and sprinkle with salt. You can also bake your chips in two batches.
9. Place baking sheets in the oven and bake until the tortilla chips are golden and the edges begin to curl away from the sheet, or about 12-15 minutes. Every five minutes or so, switch the sheets onto opposite racks, so that the chips do not burn.

To Finish


10. When the tortilla chips are finished, gently mix the chips into the salsa, and allow the entire dish to cook for about one minute. If you’d like a few extra-crunchy chips (as pictured), reserve one third of the chips and serve under the salsa-coated chips.
11. Plate the chips, and top with red onion, feta, egg(s), salt, and pepper to taste. Buen provecho.

Notes and Nutrition Information

• These chilaquiles are best served fresh, but of course, that’s not always possible. If you need to, prepare the salsa and chips ahead of time, storing the salsa in the refrigerator and the chips in an airtight container for up to three days. Heat up the salsa while you cook the eggs, then proceed to pile everything together.

• Add a can of rinsed and drained black beans to the salsa in the last 15 minutes of salsa-simmering to up the protein content of the dish.

• One third of the recipe as written contains approximately 470 calories, 21 grams of fat, 60 grams of carbohydrates, 17 grams of protein, 11 grams of fiber, 11 grams of sugar, and 555 milligrams of sodium.