What, in the world, is chilaquiles? I’d define it as a “Mexican tortilla chip breakfast casserole”–in other words, it’s a delicious hot mess… A big ol’ fiesta in a skillet!
Find the recipe for guajillo chile sauce here. 
A Breakfast of Mexican Chilaquiles
- Yield: 2 servings 1x
Description
Start the day with comfort food that is perfect for brunch or a hearty breakfast. Cheese, eggs, and chile sauce top tortilla chips in one delicious skillet.
Ingredients
For the guajillo chile sauce:
- 3-4 dried guajillo chiles
- 1 cup tomato sauce
- 1 clove garlic
- 1/2 tsp paprika
- 1/2 tsp ancho chili powder
- 1/4 tsp chipotle powder
- 1 tsp honey
- 2-4 tbsp chicken broth, as needed to thin
For the chilaquiles:
- 3-4 cups tortilla chips
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 4 eggs
- 1 tbsp vegetable oil
For the garnish:
- 1/2 small white onion, finely chopped
- Fresh cilantro leaves, chopped
- Scallions, chopped (green part only)
- Mexican hot sauce, to taste (optional)
Instructions
- Preheat the oven broiler.
- Make the guajillo chile sauce: soak the dried guajillo chiles in hot water until softened, about 10 minutes. Remove and discard the stems and seeds. Roughly chop the softened chiles and transfer to a food processor or medium bowl (if using an immersion blender). Add the tomato sauce, garlic, paprika, ancho chili powder, chipotle powder, and honey. Blend until smooth and thoroughly combined. If the sauce is too thick, add chicken broth one tablespoon at a time until it reaches a pourable consistency. Set aside.
- Pour a single layer of tortilla chips into the bottom of a cast-iron skillet. Spoon the guajillo chile sauce evenly over the chips — aim for a good ratio of sauced and crispy chips, and reserve some sauce to drizzle on top later. Sprinkle the cheddar and mozzarella cheeses over everything. Place the skillet under the broiler.
- Meanwhile, heat the vegetable oil in a small frying pan over medium heat. Crack in the eggs and fry until the bottoms just start to set.
- Remove the skillet from the broiler and transfer the eggs on top of the chips. Return to the broiler and cook for 2–3 minutes more, until the cheese is melted and bubbly and the egg whites are set but the yolks are still runny.
- Remove from the broiler. Spoon the reserved guajillo chile sauce over the top. Garnish with the chopped white onion, cilantro, and scallions. Add a few dashes of hot sauce if you like extra heat. Serve straight from the skillet.
Notes
The key to good chilaquiles is layering — you want some chips soaked through with sauce and some still crunchy. Reserve a portion of the sauce for a final drizzle at the end for freshness. Keep an eye on the eggs under the broiler; the difference between runny and hard yolks is less than a minute.
- Category: Breakfast
- Cuisine: Mexican
Frequently Asked Questions
What type of tortillas should I use for the chilaquiles?
For the best texture, use corn tortillas, as they hold up well when baked and absorb the flavors of the guajillo chile sauce.
Can I adjust the spice level of the guajillo chile sauce?
Yes, you can adjust the spice level by adding more or fewer guajillo chiles or by incorporating other milder chiles to the sauce.
What toppings can I add to my chilaquiles?
You can top your chilaquiles with ingredients like crumbled queso fresco, diced onions, fresh cilantro, or a fried egg for added flavor and texture.
