Jalisco-Style Chilaquiles

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.

Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
4 servings


  • 6 cups water, divided

  • 3 medium tomatoes, halved

  • 10 dried red chile peppers, or more to taste

  • 2 pasilla chile peppers - stems, seeds, and veins removed

  • salt to taste

  • 15 corn tortillas

  • 2 cups vegetable oil for frying

  • ½ onion, finely chopped

  • ¼ cup crumbled queso fresco, or to taste


  1. 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.

  2. Heat remaining 3 cups water in a separate saucepan.

  3. 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.

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

  5. 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.

  6. 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.

  7. 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 (per serving)

407 Calories
17g Fat
60g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 407
% Daily Value *
Total Fat 17g 21%
Saturated Fat 3g 14%
Cholesterol 5mg 2%
Sodium 133mg 6%
Total Carbohydrate 60g 22%
Dietary Fiber 12g 43%
Total Sugars 4g
Protein 10g
Vitamin C 17mg 85%
Calcium 155mg 12%
Iron 3mg 14%
Potassium 755mg 16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love