Chilaquiles Rojos

Okay, real talk, chilaquiles might be my absolute favorite thing to make on a slow weekend morning. There is something about the whole process, the sizzling salsa, the way the chips soak it all up just enough without going completely soggy, that feels so cozy and intentional. Plus, one pan and you are basically done.

I first had chilaquiles rojos at a little spot in Kansas City and I remember thinking I needed to figure out how to make these at home immediately. The good news is that they are way easier than they look, and honestly way more impressive than plain scrambled eggs. If you want a good cast iron skillet for this, I love using one for the even heat distribution. You can find a great one on Amazon here: cast iron skillet. (heads up, some of these are affiliate links, which just means I get a tiny commission at no cost to you)

Chilaquiles Rojos

Crispy tortilla chips simmered in a smoky red salsa and topped with a fried egg, crema, and cotija cheese — this is the breakfast that will make you rethink everything.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Breakfast

Cuisine: Mexican

Ingredients Method Notes

Ingredients

  

• 6 corn tortillas, cut into wedges and fried or baked until crispy or use store-bought tortilla chips
• 2 cups red salsa (homemade or store-bought)
• 1/2 cup chicken or vegetable broth
• 4 large eggs
• 1/2 cup cotija cheese, crumbled
• 1/4 cup Mexican crema or sour cream
• 1/4 cup white onion, thinly sliced
• 2 tbsp fresh cilantro, chopped
• 1 tbsp olive oil
• salt and pepper to taste

Method

 

1. Heat olive oil in a large cast iron skillet over medium heat. Add the red salsa and broth, stir to combine, and bring to a simmer.
2. Add the tortilla chips to the skillet and toss gently to coat with the salsa. Cook for 2 to 3 minutes until chips have softened slightly but still have some texture.
3. In a separate pan, fry the eggs to your liking — sunny side up is traditional for chilaquiles.
4. Divide the chilaquiles among plates and top each with a fried egg. Drizzle with crema and sprinkle with cotija cheese, sliced onion, and cilantro.
5. Serve immediately while the chips still have some bite to them.

Notes

For extra smoky flavor, use a chipotle-based salsa. Leftover tortilla chips work great here too. A cast iron skillet gives the best heat distribution.

What You’ll Need

The star here is a good salsa roja. Store-bought totally works on a busy morning, but if you have time to blend up your own with dried chiles and tomatoes, it takes this dish somewhere really special. You will also want cotija cheese, which you can usually find at most grocery stores near the specialty cheeses. And do not skip the crema, it brings everything together.

Tips for Making This

Timing is everything with chilaquiles. Add the chips to the salsa right before serving so they soften just a little but do not turn to mush. A lot of people actually prefer slightly softer chips, and that is totally a matter of personal taste, but I like mine with a little bite still. Fry your eggs in a separate pan while the chips are simmering so everything is ready at the same time. And if you want to make this even more of a full meal, black beans on the side are amazing.

The Final Word

Chilaquiles rojos are one of those dishes that feel fancy but are secretly weeknight easy. They are bold, satisfying, and genuinely fun to make. Once you try making them at home, I promise you will be hooked. Bring on brunch season.

xo, Pam