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A Breakfast of Mexican Chilaquiles

A Breakfast of Mexican Chilaquiles

Start the day off with a bite of comfort food that is perfect for a weekend brunch or a hearty mid-week breakfast. Cheese, eggs, and guajillo chile sauce top a layer of tortilla chips in one delicious skillet.
By Jessica Dang

Mexican Chilaquiles

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.

See Also
Heirloom Tomato and Cheddar Pie with Buttermilk Crust

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A Breakfast of Mexican Chilaquiles

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  • Author: Jessica Dang


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.


  • Tortilla chips
  • 1/2 cup of shredded cheddar cheese
  • 1/2 cup of shredded mozzarella cheese
  • 4 eggs
  • Vegetable oil

For the guajillo chile sauce:

  • Find the link to the recipe above.

For the garnish:

  • 1/2 small white onion, finely chopped
  • Cilantro leaves, chopped
  • Scallions, chopped (green part only)
  • Mexican hot sauce (optional)


  1. Preheat oven to broiler.
  2. Soak the guajillo chiles in hot water until softened, about 10 minutes. Remove and discard the stem and seeds. Roughy chop the chiles and put them in the food processor or a medium-sized bowl if you’re using an immersion blender. Pour in the tomato sauce and add the garlic, paprika, ancho chili powder, chipotle powder, and honey. Using a food processor or immersion blender, blend the ingredients together until smooth and thoroughly incorporated. If it needs to be thinned out, add a tablespoon of chicken broth at a time. You don’t need to use all of the chicken broth. Set the sauce aside.
  3. Pour a layer of tortilla chips onto the bottom of a cast iron skillet. Spoon the guajillo chile sauce evenly over the chips. You want it to have a good ratio between soft and crunchy so you don’t want to totally soak every inch of the chips in sauce. (Reserve some of the sauce to drizzle on top later.) Sprinkle the cheddar and mozzarella cheeses on top. Stick the skillet into the oven.
  4. Meanwhile, heat up a small frying pan with a coat of vegetable oil. When the pan is hot, crack in the eggs and fry until the bottom starts to set. Then, remove the skillet from the oven and transfer the eggs into on top of the tortilla chips. Return it to the oven and let it cook for a couple of minutes. Check and see if the cheeses have melted and the whites of the eggs have cooked through, yet still retained a yolky center. Remove from the oven.
  5. Spoon some more guajillo chile sauce over the entire skillet and garnish with the chopped white onion, cilantro, and scallions. Add a few dashes of Mexican hot sauce on top if you desire extra heat. Dig in!
  • Category: Breakfast
  • Cuisine: Mexican


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