Chilaquiles with Fried Eggs, Avocado, and Cilantro Lime Crema Recipe

Introduction

Chilaquiles is a classic Mexican breakfast dish that transforms tortilla chips into a comforting, flavorful meal. Coated in tangy tomatillo salsa and topped with creamy avocado and fried eggs, it’s vibrant and satisfying in every bite.

Ingredients

• 1 (16-ounce) jar tomatillo salsa, or 2 cups homemade Tomatillo Salsa Verde
• 1 cup water or vegetable broth
• 6 ounces thick tortilla chips (about 4 handfuls, we like the El Milagro brand)
• Cilantro Lime Crema (for drizzling)
• 4 fried eggs
• 1 avocado (sliced)
• 2 radishes (thinly sliced)
• ½ jalapeño pepper (thinly sliced)
• Cotija cheese
• Fresh cilantro leaves
• Sea salt and freshly ground black pepper

Instructions

1. Step 1: Pour the salsa and water into a large skillet and bring to a simmer over medium heat. Cook, stirring occasionally, for 5 to 10 minutes, or until slightly thickened. Add the tortilla chips and gently fold to coat them in the sauce.
2. Step 2: Remove the skillet from the heat and top with drizzles of cilantro lime crema, the fried eggs, sliced avocado, radishes, and jalapeño. Sprinkle with Cotija cheese and fresh cilantro leaves. Season with salt and pepper to taste and serve with extra crema on the side.

Tips & Variations

• Use thick, sturdy tortilla chips to prevent them from getting too soggy during cooking.
• For a spicier kick, add more jalapeño or swap for serrano peppers.
• Try shredded cooked chicken or black beans for added protein.
• Make your own Tomatillo Salsa Verde for fresher flavor.
• Serve with warm corn tortillas on the side to soak up the sauce.

Storage

Chilaquiles are best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to avoid sogginess, adding a splash of water or broth if needed. Avoid microwaving as it can make the chips too soft.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular salsa instead of tomatillo salsa?

Yes, you can substitute your favorite red salsa, but tomatillo salsa verde provides a unique tangy flavor that’s traditional for chilaquiles.

What if I don’t have cilantro lime crema?

You can substitute with sour cream or plain Greek yogurt mixed with a squeeze of lime juice and chopped fresh cilantro for a similar tangy topping.

Chilaquiles with Fried Eggs, Avocado, and Cilantro Lime Crema Recipe

Print Recipe

★★★★★

4.8 from 64 reviews

This vibrant and comforting Mexican dish features crispy tortilla chips simmered in a tangy tomatillo salsa verde, topped with fried eggs, fresh avocado slices, radishes, jalapeño, cotija cheese, and drizzled with creamy cilantro lime crema. Perfect for breakfast, brunch, or a satisfying meal any time of day.

• Author: Victoria
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

For the Chilaquiles

• 1 (16-ounce) jar tomatillo salsa, or 2 cups homemade Tomatillo Salsa Verde
• 1 cup water or vegetable broth
• 6 ounces thick tortilla chips (about 4 handfuls, preferably El Milagro brand)

Toppings

• Cilantro Lime Crema (for drizzling)
• 4 fried eggs
• 1 avocado, sliced
• 2 radishes, thinly sliced
• ½ jalapeño pepper, thinly sliced
• Cotija cheese, to taste
• Fresh cilantro leaves, for garnish
• Sea salt and freshly ground black pepper, to taste

Instructions

1. Prepare the Salsa: Pour the tomatillo salsa and water (or vegetable broth) into a large skillet and bring to a simmer over medium heat. Cook, stirring occasionally, for 5 to 10 minutes until the sauce slightly thickens and flavors meld.
2. Add the Tortilla Chips: Add the thick tortilla chips to the skillet and gently fold them into the salsa mixture to coat them evenly without breaking the chips too much. Remove from heat once coated and slightly softened.
3. Prepare Toppings: Meanwhile, fry the eggs to your preferred doneness. Slice the avocado, radishes, and jalapeño thinly for fresh toppings.
4. Assemble the Dish: Top the tortilla chips coated in salsa with drizzles of cilantro lime crema, arrange the fried eggs on top, and scatter avocado slices, radishes, and jalapeño over the dish.
5. Garnish and Serve: Sprinkle cotija cheese and fresh cilantro leaves over the top. Season with sea salt and freshly ground black pepper to taste. Serve immediately with extra cilantro lime crema on the side.

Notes

• Use thick tortilla chips for the best texture as thin chips may become too soggy.
• Tomatillo salsa verde can be homemade or store-bought; adjust seasoning accordingly.
• For a spicier version, increase the jalapeño or add hot sauce.
• Cilantro lime crema can be made by mixing sour cream with lime juice and chopped cilantro.
• Serve immediately to enjoy the contrast between crispy and soft textures.

Keywords: Chilaquiles, Tomatillo Salsa, Mexican Breakfast, Tortilla Chips, Fried Eggs, Avocado, Cotija Cheese