Cheesy Chilaquiles with Fried Eggs
Cheesy Chilaquiles with Fried Eggs is a comforting and flavorful Mexican-inspired breakfast made with crispy tortilla chips, rich enchilada sauce, melted cheese, and perfectly fried eggs. This easy brunch recipe is perfect for busy mornings, weekend breakfasts, or breakfast-for-dinner ideas.
Ingredients
For the Chilaquiles:
- 8 corn tortillas (cut into wedges) or 6 cups thick tortilla chips
- 2 tablespoons vegetable oil (for frying tortillas, if making fresh chips)
- 2 cups red or green salsa (homemade or store-bought)
- 1 cup shredded cheese (queso Oaxaca, Monterey Jack, or cheddar)
- ½ cup onion, thinly sliced (optional)
- Salt and black pepper, to taste
For the Toppings:
- 4 large eggs
- ½ cup sour cream or Mexican crema
- ½ cup crumbled queso fresco
- ½ avocado, sliced
- 2 tablespoons fresh cilantro, chopped
- Lime wedges, for serving
Instructions
- Make the Tortilla Chips If using fresh tortillas, cut them into wedges and fry them in vegetable oil over medium heat until golden and crispy. Drain on paper towels and sprinkle with a pinch of salt. If using store-bought thick tortilla chips, set aside.
- Prepare the Salsa Heat a large skillet over medium heat. Pour in your salsa (homemade or jarred) and bring to a simmer. Taste and adjust seasoning with salt and pepper.
- Coat the Chips Add the tortilla chips to the skillet with the salsa. Gently stir to coat evenly. Simmer for 2–3 minutes until the chips begin to soften but are not mushy.
- Add Cheese Sprinkle shredded cheese evenly over the chips. Cover with a lid and cook on low until cheese melts, about 2 minutes.
- Fry the Eggs Meanwhile, in a separate pan, heat a little oil and fry eggs sunny-side up (or over-easy if you prefer). Season with a pinch of salt and pepper.
- Assemble Divide cheesy chilaquiles onto plates. Top each serving with a fried egg. Garnish with sour cream/crema, avocado slices, cilantro, and queso fresco. Serve with lime wedges.