Chilaquiles Recipe

Tortilla chips: These are the base of the dish, providing a crunchy texture that softens slightly when mixed with salsa.

Salsa: You can use either red or green salsa, depending on your preference. It adds a burst of flavor and moisture to the dish.

Queso fresco: A crumbly, mild cheese that adds a creamy texture and a slightly tangy flavor. Feta cheese can be used as a substitute.

Cilantro: Freshly chopped cilantro adds a bright, herbal note to the dish.

Red onion: Thinly sliced red onion provides a bit of crunch and a sharp, pungent flavor.

Sour cream: A dollop of sour cream adds richness and a slight tanginess.

Fried eggs: Optional, but they add protein and make the dish more filling.

To achieve the perfect texture for chilaquiles, make sure to use stale tortilla chips. Fresh chips can become too soggy when mixed with the salsa. If you don't have stale chips, you can bake fresh ones in the oven at 350°F for about 10 minutes to dry them out. This will help them maintain a slight crunch even after being coated in the salsa.

• tortilla chips - Substitute with baked pita chips: Baked pita chips provide a similar crunch and can be a healthier alternative.

• tortilla chips - Substitute with homemade baked tortillas: Cut tortillas into triangles and bake them for a fresher, less processed option.

• red or green salsa - Substitute with enchilada sauce: Enchilada sauce has a similar flavor profile and can be used if you prefer a smoother texture.

• red or green salsa - Substitute with tomato sauce with spices: Mix tomato sauce with cumin, chili powder, and garlic for a quick homemade salsa alternative.

• crumbled queso fresco - Substitute with ricotta cheese: Ricotta has a similar texture and mild flavor, making it a good alternative.

• crumbled queso fresco - Substitute with cottage cheese: Cottage cheese can mimic the crumbly texture and adds a bit of creaminess.

• feta cheese - Substitute with goat cheese: Goat cheese has a tangy flavor that can replace the sharpness of feta.

• feta cheese - Substitute with paneer: Paneer is a mild cheese that can be crumbled similarly to feta.

• chopped cilantro - Substitute with parsley: Parsley provides a fresh, slightly peppery flavor that can replace cilantro.

• chopped cilantro - Substitute with basil: Basil offers a different but complementary flavor that can work well in chilaquiles.

• sliced red onion - Substitute with green onions: Green onions provide a milder onion flavor and a bit of color.

• sliced red onion - Substitute with shallots: Shallots have a milder, sweeter taste that can replace red onions.

• sour cream - Substitute with Greek yogurt: Greek yogurt offers a similar tangy flavor and creamy texture with added protein.

• sour cream - Substitute with crema: Crema is a Mexican dairy product similar to sour cream but slightly thinner and richer.

• fried eggs - Substitute with poached eggs: Poached eggs provide a similar runny yolk and can be a healthier cooking method.

• fried eggs - Substitute with scrambled eggs: Scrambled eggs can add a different texture but still provide the richness of eggs.

• Allow the chilaquiles to cool completely before storing. This prevents condensation, which can make the tortilla chips soggy.
• Transfer the cooled chilaquiles to an airtight container. If you have any toppings like sour cream, cilantro, or red onion, store them separately to maintain their freshness and texture.
• Store the container in the refrigerator. Chilaquiles can be kept for up to 3 days.
• When ready to reheat, preheat your oven to 350°F (175°C). Spread the chilaquiles on a baking sheet and cover with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes or until warmed through.
• Alternatively, you can reheat them in a skillet over medium heat. Add a splash of salsa or broth to keep them from drying out, and stir occasionally until heated through.
• If you wish to freeze chilaquiles, place them in a freezer-safe container or a heavy-duty freezer bag. Remove as much air as possible to prevent freezer burn.
• Label the container with the date and contents. Chilaquiles can be frozen for up to 2 months.
• To reheat from frozen, thaw the chilaquiles in the refrigerator overnight. Follow the same reheating instructions as for refrigerated chilaquiles.
• For best results, add fresh toppings like queso fresco, cilantro, and sour cream after reheating to preserve their texture and flavor.

• Preheat your oven to 350°F (175°C). Spread the leftover chilaquiles evenly on a baking sheet. Cover with aluminum foil to prevent them from drying out. Bake for about 10-15 minutes or until heated through.

• For a quick reheat, use a microwave. Place the chilaquiles in a microwave-safe dish and cover with a damp paper towel. Microwave on medium power for 2-3 minutes, stirring halfway through to ensure even heating.

• If you prefer a stovetop method, heat a skillet over medium heat. Add a splash of vegetable oil or olive oil to the pan. Add the chilaquiles and stir occasionally until they are warmed through, about 5-7 minutes.

• To maintain the crispiness of the tortilla chips, consider reheating them in an air fryer. Preheat the air fryer to 350°F (175°C). Place the chilaquiles in the basket and cook for 3-5 minutes, shaking the basket halfway through.

• For an added touch, reheat the chilaquiles in a skillet and then top with freshly fried eggs right before serving. This will give you a delightful contrast between the warm, saucy chilaquiles and the fresh, runny egg yolk.

• Skillet: Used to heat the salsa and cook the tortilla chips until they are slightly softened.

• Spatula: Essential for stirring the tortilla chips to coat them evenly in the salsa.

• Measuring cups: Useful for measuring out the salsa and other ingredients accurately.

• Knife: Needed for chopping the cilantro and slicing the red onion.

• Cutting board: Provides a safe surface for chopping and slicing ingredients.

• Frying pan: If you choose to add fried eggs, this will be used to cook them.

• Serving plates: For presenting the finished chilaquiles.

• Spoon: Handy for dolloping sour cream onto the chilaquiles.

• Tongs: Useful for handling the tortilla chips without breaking them.

Use store-bought salsa: Opt for store-bought salsa to save time on preparation.

Pre-crumble cheese: Pre-crumble the queso fresco or feta cheese and store it in the fridge.

Pre-chop ingredients: Chop the cilantro and red onion in advance and keep them in airtight containers.

Quick fry eggs: If adding fried eggs, cook them while the tortilla chips are simmering in the salsa.

Use pre-made chips: Buy tortilla chips instead of making them from scratch.