There’s nothing quite like the sound of tortilla strips sizzling in a pan, getting ready to become the star of the ultimate comfort breakfast: Chilaquiles! While many recipes involve simmering tortillas in a rich salsa, this version is a wonderfully simple and satisfying take, often called ‘chilaquiles con huevo’ or ‘migas.’ We’re talking perfectly crisp, golden tortilla strips tossed with fluffy scrambled eggs. It’s a hearty, delicious, and endlessly customizable dish that comes together in just 30 minutes. Get ready to transform your morning routine!
Ingredients
• (Makes 2 Servings)
• 6 small corn tortillas, preferably a day or two old
• 1/2 cup / 120 ml corn or other neutral oil
• 4 large eggs
• 2 tbsp / 30 ml heavy cream or whole milk
• Salt and freshly ground black pepper, to taste
• Optional Garnishes
• Your favorite salsa
• Sliced avocado or guacamole
• Crumbled queso fresco or shredded Jack cheese
• Sour cream or Mexican crema
• Chopped fresh cilantro
• Sliced scallions
Instructions
1. (Time: 30 Minutes)
2. Prepare the Tortillas: Slice the corn tortillas in half, then cut them crosswise into strips about 1-inch / 2.5 cm wide.
3. Fry the Tortilla Strips: Pour the oil into a large, deep skillet over medium-high heat. Once the oil is hot and shimmering (but not smoking), carefully add the tortilla strips. Fry, turning often, until they are golden brown and crisp on all sides, about 3-4 minutes. To avoid soggy tortillas, work in two batches if needed. Use a slotted spoon to transfer the crisp strips to a plate lined with paper towels to drain.
4. Mix the Eggs: While the tortillas drain, whisk the eggs and cream (or milk) together in a small bowl. Season generously with salt and freshly ground black pepper.
5. Scramble It All Together: Carefully pour off all but one tablespoon of the frying oil from the skillet. Reduce the heat to medium. Return the fried tortilla strips to the pan, then pour the egg mixture over them. Cook, stirring and folding gently but frequently, until the eggs are cooked to your desired doneness, typically 4 to 6 minutes.
6. Serve Immediately: Taste and adjust seasoning if needed. Serve hot, topped with your favorite garnishes like salsa, avocado, and queso fresco.
Nutritional Information
• Servings: 2
• Calories: 580 kcal
• Protein: 18 g
• Fat: 45 g
• Carbohydrates: 28 g
• Note: is an estimate and may vary based on used.
Pro Tips
• Pro-Tips for Perfect Chilaquiles
• Use stale tortillas. Day-old tortillas have less moisture, which allows them to fry up much crispier and absorb less oil.
• Don’t overcrowd the pan. Frying the tortilla strips in batches ensures they have enough space to get evenly golden and crunchy instead of steaming.
• Add some spice. For a spicy kick, sauté 1/2 cup of sliced scallions and 1 minced jalapeño in the reserved oil for a minute before adding the tortillas and eggs back to the pan.
• Garnish generously! The beauty of chilaquiles is in the toppings. A combination of creamy (avocado, sour cream), fresh (cilantro, tomato), and cheesy (queso fresco) elements takes this dish to the next level.
FAQ
Q: Can I make this chilaquiles recipe vegan
A: Yes, you can easily make this recipe vegan. Replace the eggs with a high-quality tofu scramble or a plant-based egg substitute. For the cream, use a dairy-free alternative like cashew cream or unsweetened plant-based milk. Be sure to choose vegan garnishes, such as dairy-free cheese and sour cream.
Q: How can I add more protein to this vegetarian breakfast
A: To boost the protein, consider adding a half cup of black beans or pinto beans to the skillet when you add the eggs. You can also serve it alongside a portion of soy chorizo (soyrizo) or top it with protein-rich pumpkin seeds (pepitas).
Q: Is there a healthier way to prepare the tortilla strips
A: Absolutely. For a lower-fat version, you can bake or air-fry the tortilla strips instead of deep-frying them. Lightly spray the strips with oil, season with salt, and bake at 400°F (200°C) for 8-10 minutes or air-fry at 375°F (190°C) for 5-7 minutes, until golden and crisp.
Q: Can I make these chilaquiles ahead of time
A: This dish is best enjoyed immediately to maintain the crispy texture of the tortillas. However, you can fry the tortilla strips a day or two in advance and store them in an airtight container at room temperature. This makes assembly much quicker in the morning.
