Why You’ll Love This Recipe
This recipe is all about contrast and flavor. The crispy tortillas soak up just enough salsa to become tender while still maintaining a bit of crunch. The salsa verde adds brightness and acidity, while the chorizo brings a rich, smoky depth.
Topped with eggs, this dish becomes a complete and satisfying meal. It’s quick to prepare, customizable, and perfect for using up leftover tortillas or chips.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
corn tortillas or tortilla chips
vegetable oil
salsa verde
Mexican chorizo
eggs
onion, sliced
garlic, minced
fresh cilantro, chopped
crumbled queso fresco or cotija cheese
sour cream
avocado slices
salt
black pepper
Directions
If using corn tortillas, cut them into wedges and fry them in hot oil until golden and crispy. Drain on paper towels and lightly salt. If using store-bought chips, you can skip this step.
In a skillet over medium heat, cook the chorizo, breaking it up with a spoon, until fully cooked and slightly crispy. Remove excess grease if needed and set aside.
In the same pan, sauté the sliced onion until softened, then add the garlic and cook briefly until fragrant.
Pour in the salsa verde and let it simmer for a few minutes to deepen the flavor.
Add the crispy tortilla chips to the pan and gently toss to coat them in the sauce. Cook briefly so they absorb some of the salsa but still retain a bit of crunch.
Meanwhile, cook the eggs to your liking, such as fried or sunny-side up.
To serve, plate the chilaquiles and top with cooked chorizo and eggs. Garnish with crumbled cheese, cilantro, sour cream, and avocado slices.
Serve immediately while warm and crisp.
Servings and timing
This recipe serves about 4 people.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Servings: 4
Variations
For a vegetarian version, omit the chorizo and add black beans or sautéed vegetables like peppers and mushrooms.
You can use red salsa instead of salsa verde for a deeper, smokier flavor.
For extra heat, add sliced jalapeños or a splash of hot sauce.
Try topping with pickled onions for added tang and crunch.
You can also scramble the eggs directly into the chilaquiles for a different texture.
Storage/Reheating
Chilaquiles are best enjoyed fresh, as the tortillas will soften over time.
If storing leftovers, keep the components separate when possible. Store in the refrigerator for up to 2 days.
To reheat, warm the chilaquiles in a skillet over medium heat. Note that the texture will be softer than when freshly made.
Reheat eggs separately or cook fresh ones for serving.
FAQs
Can I use store-bought tortilla chips?
Yes, it’s a convenient option and works well for this recipe.
How do I keep the chips crispy?
Add them to the salsa just before serving and avoid overcooking.
What is the difference between salsa verde and red salsa?
Salsa verde is made with green ingredients like tomatillos and has a tangy flavor, while red salsa is typically richer and slightly smoky.
Can I make this dish ahead of time?
It’s best served fresh, but you can prepare the components in advance and assemble just before serving.
What type of chorizo should I use?
Mexican chorizo is ideal because it’s fresh and crumbly, adding great flavor.
Can I bake the tortillas instead of frying?
Yes, baking is a lighter option, though they may be less crispy than fried.
Are chilaquiles spicy?
They can be mildly to moderately spicy depending on the salsa used.
What cheese works best?
Queso fresco or cotija are traditional choices, but feta can be used as a substitute.
Can I add beans?
Yes, black beans or refried beans are a great addition for extra protein.
What can I serve with chilaquiles?
They pair well with refried beans, fresh fruit, or a simple salad.
Conclusion
Crispy Chilaquiles with Salsa Verde, Chorizo and Egg is a flavorful, comforting dish that combines bold ingredients into a satisfying meal. With its mix of textures and vibrant toppings, it’s a versatile recipe that’s perfect for breakfast, brunch, or anytime you crave something hearty and delicious.
PrintCrispy Chilaquiles with Salsa Verde, Chorizo and Egg
Crispy Chilaquiles with Salsa Verde, Chorizo and Egg is a bold and comforting dish featuring crunchy tortillas tossed in tangy salsa, topped with savory chorizo and perfectly cooked eggs.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Halal
Ingredients
- corn tortillas or tortilla chips
- vegetable oil
- salsa verde
- Mexican chorizo
- eggs
- onion, sliced
- garlic, minced
- fresh cilantro, chopped
- crumbled queso fresco or cotija cheese
- sour cream
- avocado slices
- salt
- black pepper
Instructions
- If using tortillas, cut into wedges and fry in hot oil until golden and crispy, then drain and salt.
- Cook chorizo in a skillet over medium heat until browned and slightly crispy, then set aside.
- In the same pan, sauté onion until softened.
- Add garlic and cook until fragrant.
- Pour in salsa verde and simmer for a few minutes.
- Add tortilla chips and gently toss to coat while retaining some crunch.
- Cook eggs to desired doneness.
- Plate chilaquiles and top with chorizo and eggs.
- Garnish with cheese, cilantro, sour cream, and avocado.
- Serve immediately.
Notes
- Use store-bought chips for convenience.
- Add chips just before serving to keep them crispy.
- Substitute chorizo with beans or vegetables for a vegetarian option.
- Use red salsa for a different flavor profile.
- Best served fresh for optimal texture.
Nutrition
- Serving Size: 1 plate
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 22 g
- Cholesterol: 210 mg
