Chilaquiles (pronounced chee-luh-kee-layz) is a traditional Mexican breakfast dish made with tortilla chips tossed in sauce and topped with cheese and an egg. This fresh and savory dish traces its origins back to the Aztecs, and it’s easy to see why it’s stood the test of time! Endlessly customizable to fit every appetite, chilaquiles can be made with red or green sauce and elevated by adding your favorite vegetables or meats. Enjoy this twist on a timeless classic!
- 1 bag tortilla chips (Try Redmond Heritage Farm’s House Made Tortilla Chips if you live in Utah!)
- 1 cup enchilada sauce, green or red
- 1/2 large jalapeño, sliced
- 1 cup of shredded Monterey Jack cheese
- 1/2 cup tomatoes, chopped
- 1 lime, halved
- 1/4 tsp Real Salt Taco Seasoning
- 1 tsp. olive oil
- 1 egg
- 1 Tbsp. cilantro, chopped
- 1/2 Tbsp. cotija cheese
- 1 Tbsp. crema Mexicana (Mexican Sour Cream)
- Preheat the oven to 375°F.
- In a large mixing bowl, add the chips and enchilada sauce. Toss to coat. Let it rest for a minute, then toss again to ensure an even coating.
- Transfer the chips to an 8-inch oven-safe skillet.
- Top the chips with Monterey Jack cheese, jalapeños, and diced tomatoes.
- Squeeze the juice of half a lime over the chips and sprinkle with Real Salt Taco Seasoning.
- Place the skillet with the chips in the oven for 5-7 minutes.
- Meanwhile, heat olive oil in a separate pan and fry the egg to your preference.
- Remove the chips from the oven and top them with the fried egg.
- Garnish with a drizzle of crema Mexicana and a sprinkle of cotija cheese.
- Top with cilantro and squeeze the remaining half of the lime over the top.