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Spice Up Breakfast With Homemade Chilaquiles


Chilaquiles are a traditional Mexican breakfast dish designed to perk up yesterday's leftovers. A simple salsa and lots of cheese provide flavor, while corn tortillas are fried crisp and broken into the dish to give a satisfying crunch.

Traditionally served in many areas with fried eggs, you can also top this stunning breakfast concoction with refried beans or shredded cooked chicken. A touch of sour cream or lime can add a cooling freshness.

If you're watching the calories, crispy-baked tortillas also work. You could even use store-baked tortilla chips, but choose unsalted versions so you can control your own seasoning.

1hr to prepare serves 4


  • 1 can chopped tomatoes
  • 2  serano chiles (membranes and seeds removed if a milder sauce is required)
  • 1  ancho chile, membrane and seeds removed
  • 1/4 cup finely chopped onion
  • 3  cloves of garlic, skinned and roughly chopped
  • 1 tablespoon canola oil
  • 1 cup vegetable or chicken stock, as needed
  • 8  corn tortillas
  • 1/4 cup shredded Monterey Jack cheese
  • salt to taste
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  1. Fry each tortilla in a dry or lightly greased heavy-bottomed frying pan until crisp. Set aside.
  2. Put the tomatoes, chiles, onions and garlic in a blender, and pulse until coarsely pureed.
  3. Heat the oil in a large skillet or saucepan over a medium heat until a drop of vegetable puree added to the pan sizzles. Add all of the puree, and cook gently for around 10 minutes, stirring to prevent sticking.
  4. As the sauce darkens and thickens, add stock to thin it down as needed. Season to taste, and turn it to a simmer.
  5. Stir frequently for around 15 minutes, until the mix forms a coating sauce. Break the tortillas into pieces, and stir them through the sauce for around half a minute.
  6. Remove from the heat, sprinkle cheese over the top and serve. Add shredded chicken, fried eggs, beans or any other chosen toppings.

Recipe adapted from Chowhound

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