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Shortcut Chilaquiles
Breakfast

Shortcut Chilaquiles

A carefully crafted dish that blends traditional and modern cooking techniques to deliver comforting flavors for every occasion.

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Cook Time

30 min

🔥

Difficulty

Medium

📂

Category

Breakfast

Recipe Details

Shortcut Chilaquiles

By Alison Roman

Recipe Overview

  • Total Time: 30 minutes

  • Difficulty: Easy

  • Servings: 2–3

  • Rating: 4/5 (517 reviews)

  • Comments: 42 comments

Introduction

A streamlined take on the beloved Mexican breakfast classic, this Shortcut Chilaquiles delivers the comforting, saucy essence of traditional chilaquiles with minimal effort. Unlike its labor-intensive counterparts, this version uses ready-to-use tortilla chips (or broken tostadas) and a fresh, unblended salsa, ensuring a 30-minute meal that balances texture and flavor. The result is tender yet structured tortilla pieces, coated in vibrant tomato or tomatillo salsa, paired with crisp-edged fried eggs or creamy soft-scrambled eggs.

Ingredients

For the Fresh Salsa (Serves 2–3)

  • 4 medium tomatoes (or 4 small tomatillos, husks removed), diced

  • ¼ cup red onion, finely diced

  • 1 small garlic clove, minced

  • 1–2 tsp olive oil

  • 1 fresh jalapeño, seeded and minced (optional, for heat)

  • ½ tsp ground cumin (optional, for depth)

  • 1 tbsp fresh lime juice

  • Salt and black pepper to taste

For the Chilaquiles

  • 10–12 corn tortilla chips (150–170g) or 4–5 broken tostadas (store-bought or homemade)

  • 2–3 tbsp olive oil (for sautéing, if needed)

  • 2–3 large eggs (for fried eggs)

  • Optional garnishes: fresh cilantro, crumbled cotija cheese, sliced avocado

Instructions

Step 1: Prepare the Fresh Salsa

  1. Tomato Salsa: Combine diced tomatoes, onion, garlic, jalapeño, cumin, and lime juice in a bowl. Season with salt and pepper.

  2. Tomatillo Salsa: Roast tomatillos under a broiler until charred (5–7 minutes), then peel, dice, and mix with the remaining ingredients (skip cumin for a brighter flavor).

  3. Heat olive oil in a small skillet over medium heat. Sauté the salsa ingredients for 3–4 minutes until softened and slightly thickened.

Step 2: Heat the Chips with Salsa

  1. In a heatproof skillet, spread tortilla chips or broken tostadas. Pour the warm salsa over the chips, tossing gently to coat evenly.

  2. Cook over low heat for 5–7 minutes, stirring occasionally, until chips are tender but not soggy.

Step 3: Cook the Eggs

  1. Crispy Fried Eggs: Heat 1 tsp oil in a non-stick pan. Crack eggs into the pan, cooking 2–3 minutes until whites are set and edges are crisp (sunny-side up) or flip briefly for over-easy texture.

  2. Soft-Scrambled Eggs: Whisk eggs with salt/pepper, then cook in a pan over low heat, stirring gently until just set.

Step 4: Assemble and Serve

  1. Transfer the salsa-coated chips to a platter.

  2. Top with fried or scrambled eggs. Garnish with cilantro, cotija cheese, or avocado for freshness.

Pro Tips

  • Texture Control: Avoid overheating chips—5–7 minutes ensures they remain tender but structural.

  • Salsa Flair: Add a splash of apple cider vinegar to tomatoes for brightness; use tomatillos for a tangy, herbaceous twist.

  • Make Ahead: Prep salsa up to 24 hours ahead. Reheat chips with salsa before adding eggs.

This shortcut method preserves the heart of chilaquiles—saucy, comforting, and effortlessly quick—while prioritizing fresh ingredients and balanced texture.