Mexican Breakfast Chilaquiles

Are you a chilaquiles fanatic? Mmmmmm, I am. I think this delicious Mexican recipe could be eaten at any time of the day, even though most people enjoy it as a breakfast meal. Fried pieces of crisp corn tortilla stewed in a simmering red chile that softens the tortilla and then smothered in cheese. It holds all the flavors of an enchilada but is more bite-size.

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Chilaquiles a Mexican Breakfast Recipe

Mike Gonzalez

Serve it with eggs, sour cream and avocado and you will be making this dish more than you would like to admit.

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Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Breakfast

Cuisine Mexican

Servings 4 people

Calories 320 kcal

Ingredients

  

• 10 corn tortillas cut into triangle pieces
• 1 ½ cups vegetable oil
• ⅓ cup onion diced
• 1 cup red chile
• ¼ cup sliced black olives
• 2 cups grated jack or pepper jack cheese
• 1 pinch oregano
• ½ cup crumbled queso fresco

Instructions

 

• Cut tortilla into triangles pieces.
• In a large frying pan over a medium flame add vegetable oil and allow it to get hot.
• Fry triangle pieces til crisp about 3 minutes on each side. You’ll need to do this in batches.
• Remove each batch from oil, and drain tortilla crisps on a paper towel lined plate.
• Discard most of the oil from frying pan, leave a tablespoon of oil in pan.
• Over a medium flame add onions to frying pan and saute for 4 minutes.
• Add tortilla crisps back into the pan with sauted onions and mix to combine.
• Pour red chile sauce on top of tortillas and mix till all tortilla crisps are covered in red sauce.
• Lower the flame to simmer. Then add olives to tortillas and red chile. Mix again.
• Sprinkle grated cheese and oregano on top of tortillas and cover the pan with a lid for 5 to 10 minutes or until the cheese fully melts.
• Sprinkle crumbled queso fresco on top.
• Add salt to taste.
• Serve hot with a sunny side up egg, a side of sour cream, and avocado.

Keyword Chilaquiles

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