Crispy Tortilla Chips with Salsa

The morning I first had chilaquiles in a tiny Mexico City café, the sun was just coming through the window and the place smelled of frying tortillas and simmering salsa. The owner's grandmother was in the kitchen, singing softly while she moved pans around with the confidence of someone who's made this dish a thousand times. She taught me that chilaquiles aren't just about using up leftover tortillas—they're about transforming yesterday's bread into today's celebration.

My roommate in college would make these after late nights out, standing over the stove in her pajamas while salsa spluttered in the pan. We'd eat hunched over the counter with forks, too impatient to set the table, watching steam rise from our plates. Those messy, joyful breakfasts became our Friday tradition, the one thing that could fix anything a long week had thrown at us.

Ingredients

• 6 small corn tortillas, cut into triangles: White corn tortillas work best here—they crisp up beautifully without becoming tough
• 1/3 cup vegetable oil: You need enough oil to properly fry the chips, but don't worry, most gets drained off
• 1 cup salsa verde or roja: Homemade salsa transforms this dish, but a good jarred salsa works perfectly for busy mornings
• 2 large eggs: Fried sunny side up so those runny yolks can mingle with everything else
• 1/4 cup crumbled queso fresco: The salty, creamy cheese cuts through the heat and adds a perfect finish
• 1/4 small red onion, thinly sliced: Adds a sharp bite that brightens every mouthful
• 2 tablespoons chopped fresh cilantro: Brings a fresh, herbal brightness that balances the rich elements
• 1/2 avocado, sliced: Creamy and buttery, it's the cooling element your palate needs
• 2 tablespoons sour cream or Mexican crema: A dollop on top ties everything together

Instructions

Rinse produce, clean cookware, and fill pots smoothly with flexible spray options for everyday cooking.

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Fry the tortilla chips:

Heat the oil in your large skillet over medium-high heat until it shimmers slightly. Fry the tortilla triangles in batches—they should sizzle happily—and cook until golden and crisp, about 1-2 minutes per side. Transfer to paper towels and sprinkle immediately with salt.

Warm the salsa:

Pour off all but about a tablespoon of oil from the skillet. Reduce heat to medium, add the salsa, and let it bubble gently for 1-2 minutes until it thickens enough to coat a spoon.

Combine chips and salsa:

Add those crispy chips to the salsa and fold gently to coat. Cook for just 1-2 minutes longer—you want the chips to soften slightly but still have some crunch in the center.

Fry the eggs:

While everything comes together, heat your nonstick skillet over medium heat and crack in the eggs. Fry until the whites are set but the yolks remain gloriously runny.

Assemble the plates:

Divide the salsa-coated chips between two plates. Top each with a perfect fried egg, then scatter with cheese, onion, cilantro, and avocado slices.

Add the finishing touch:

Drizzle with sour cream and add any optional toppings you like. Serve immediately while everything is still warm and the chips are at their perfect texture.

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These became my go-to brunch dish when friends visit because they look impressive but come together so fast. There's something wonderful about watching people dig in, that first moment when the yolk breaks and everything mixes together on the plate. It's breakfast that feels like a party.

Making It Your Own

I've learned that chilaquiles are incredibly forgiving. Sometimes I use red salsa, sometimes green, sometimes a mix of both when I'm feeling fancy. The technique stays the same, but the personality changes.

The Shortcut Secret

On weekdays when I'm rushing, I skip the frying entirely and use good quality store-bought tortilla chips. The result is different but still completely satisfying. Nobody has ever complained.

Serving Suggestions

This dish deserves to be the star of your breakfast table, but a few sides can make it even more special. I love serving it with warm corn tortillas on the side for scooping up every last bit.

• Freshly squeezed orange juice cuts through the richness perfectly
• A side of refried beans makes it a complete meal
• Café de olla if you want to keep it traditional

Rinse produce, fill pots, and clean cookware easily with flexible spray options for everyday cooking tasks.

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There's something deeply satisfying about turning simple ingredients into something so vibrant and alive. Make these for someone you love.

Recipe FAQs

→ What's the difference between chilaquiles verdes and rojos?

Chilaquiles verdes use green salsa made from tomatillos, while rojos feature red salsa prepared with tomatoes and chiles. Both deliver authentic flavor—the choice depends on your preference for tangy verde or earthy rojo profiles.

→ How do I keep tortilla chips from getting soggy?

Fry tortillas until golden and crisp, then coat them in salsa just before serving. Cook for only 1-2 minutes in the sauce—the chips should absorb flavor while maintaining their crunch. Serve immediately after topping.

→ Can I make chilaquiles ahead of time?

Prepare components in advance: fry and store chips, make salsa, and prep garnishes. Combine chips with salsa and add toppings just before eating for optimal texture. Leftovers don't reheat well due to sogginess.

→ What protein additions work well?

Shredded chicken, black beans, or chorizo are traditional choices. Fry chorizo with the salsa, or warm beans and chicken separately before layering over the salsa-coated tortillas.

→ Are there vegan alternatives?

Replace queso fresco with plant-based cheese or nutritional yeast. Swap sour cream for avocado or vegan crema. Omit the egg entirely or substitute with scrambled tofu seasoned with turmeric and cumin.