Chilaquiles Recipe

Name: Chilaquiles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vegetable oil for frying; 12 corn tortillas; 3 green chiles, parched, peeled, and finely chopped; 3 large tomatoes, peeled, cut into thin wedges; 1 medium-size onion, chopped; 1 garlic clove, very finely chopped; 1/8 teaspoon ground cumin; 1/4 teaspoon salt; Freshly ground pepper; 1 cup shredded Monterey Jack cheese (optional); 4 lightly fried or poached eggs (optional)

Servings: persons

Vegetable oil for frying
12 corn tortillas
3 green chiles, parched, peeled, and finely chopped
3 large tomatoes, peeled, cut into thin wedges
1 medium-size onion, chopped
1 garlic clove, very finely chopped
1/8 teaspoon ground cumin
1/4 teaspoon salt
Freshly ground pepper
1 cup shredded Monterey Jack cheese (optional)
4 lightly fried or poached eggs (optional)

1
Heat about 1/4-inch oil in a large heavy skillet.
2
Cut the tortillas in half and then into 3/4-inch-wide strips.
3
Add strips to the hot oil and fry until almost crisp.
4
Drain on paper towels.
5
Combine the chiles, tomatoes, onion, garlic, cumin, salt, and pepper in a large saucepan; simmer about 5 minutes.
6
Add the tortilla strips and simmer no more than 5 minutes.
7
Spoon onto plates and sprinkle shredded cheese on top, if desired.
8
Or top with a fried or poached egg for a hearty breakfast or brunch.

576

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Vegetable oil for frying, 12 corn tortillas, 3 green chiles, parched, peeled, and finely chopped, 3 large tomatoes, peeled, cut into thin wedges, and more.

Yes, Chilaquiles falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chilaquiles

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