Shortcut Mexican Chilaquiles Recipe Uses Verde & Rojo Salsas (20 Minutes) by Donna John
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Chilaquiles is a traditional Mexican breakfast dish that's made with corn tortillas and salsa, in addition to other delicious toppings. The best chilaquiles I've ever eaten was in Puerto Vallarta. This classic Mexican dish was served every morning at the resort on their incredible breakfast buffet. I am pretty sure I ate my weight in them the week we were there. (No regrets.)
Typically, chilaquiles is made with either homemade salsa rojo or salsa verde. Making homemade salsa is not that hard, but it is quite a commitment for a breakfast recipe. Nowadays there are so many good store-bought salsas available that I decided to make a shortcut version of this Mexican recipe. Enter this shortcut recipe for Mexican chilaquiles.
Another bonus of this chilaquiles recipe is that it uses both red and green salsas. Why do I have to decide between the two? Here is your shopping list for this gluten-free recipe: corn tortillas, vegetable oil for frying, a jar of salsa verde and a jar of salsa rojo. Traditional ingredients for topping chilaquiles include ripe avocado, crema or sour cream, cheese, fresh cilantro and eggs.
You could make this an even quicker recipe by using store-bought tortilla chips, but for me that's not an option. Part of the appeal of this simple Mexican breakfast recipe is the freshly fried corn tortillas. There really is no substitute. Luckily, frying the tortillas is quick and easy. (You could even skip the oil and make these air fryer corn tortilla chips.)
Serve these fresh, hot high-fiber chilaquiles for breakfast, brunch or breakfast for dinner. Keep them vegetarian or add fried eggs or scrambled eggs on top. Sometimes I'll add chopped leftover chicken, cooked Mexican chorizo or even refried beans. (Try my chicken chilaquiles casserole recipe!)
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Ingredients
- 12 corn tortillas, cut into wedges
- vegetable oil, for frying
- 1 cup salsa verde
- 1 cup salsa rojo
Topping Options For Serving
- chopped avocado
- Mexican crema or sour cream
- cotija cheese or queso fresco
- fresh cilantro
- fresh or pickled jalapenos
- fried eggs
Here's how to make it:
- Heat about 1 inch of vegetable oil in a large skillet over medium heat. When hot, add the tortilla wedges in a single layer and fry, flipping, until golden and crisp. (Do not crowd the pan. Do this in batches.) Remove to a paper towel and season with salt, if desired.
- Pour each salsa into a separate small saucepot. Heat to a simmer and cook, stirring, about 2 to 3 minutes. (Alternately you could heat them up in the microwave, but I prefer the stovetop.)
- Put the fried corn tortillas onto a serving platter. Spoon both salsas onto the tortilla chips and top with desired toppings. Serve immediately. Store any leftovers in an airtight container in the fridge. Reheat in a skillet or in the microwave.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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