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Fresh tortilla chips flavored in a spicy tomato-chile sauce topped with fresh cheese and freshly chopped onion. This is the classic breakfast to cure a hangover when menudo or birria are not available. Guaranteed to bring you back to life, but excellent any day of the week. This is the way chilaquiles are made in the central part of Mexico. Unlike other recipes, ours does not contain eggs. You may add or withhold the red chile pepper content to adjust the heat.


Recipe Summary test

15 mins
25 mins
40 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine 3 cups water, tomatoes, and chile peppers in a saucepan and bring to a boil. Reduce heat and simmer until softened, about 8 minutes.

  • Heat remaining 3 cups water in a separate saucepan.

  • Drain tomato-pepper mixture and transfer to a blender. Blend until sauce is smooth, adding about 1/2 cup hot water if needed. Season with salt.

  • Cut tortillas into medium chip-sized pieces using kitchen shears.

  • Heat oil in a heavy-bottomed pot over medium-high heat. Fry tortilla chips in batches until firm and crispy, about 1 minute per batch. Drain on paper towels and let cool.

  • Spread about 1 teaspoon of the hot oil in a large pan. Carefully pour in tomato-pepper sauce. Add 2 1/2 cups hot water and bring to a simmer. Stir in tortilla chips and reduce heat to medium-low. Stir gently until chips are bright orange but still somewhat crunchy, about 1 minute.

  • Transfer to serving plates and garnish with onion and queso fresco.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

407 calories; protein 10.1g; carbohydrates 59.8g; fat 16.5g; cholesterol 5mg; sodium 133.1mg. Full Nutrition