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Chilaquiles v. Migas

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3 from 1 review

  • Total Time: 40 minutes
  • Yield: 4 1x


  • 1/4 cup or 59.15 ml of Canola oil
  • 1/2 chopped onion
  • 1 tomato, diced
  • 1 serrano or jalapeño pepper, chopped
  • 5 corn tortillas
  • 6 eggs
  • Salt and pepper to taste
  • Queso fresco or queso cotija, about 1/2 cup or 118.3 ml or more


  1. In a heavy skillet, heat half of the oil.
  2. Sweat the onions, tomato and pepper and set aside when done (about 10 minutes).
  3. Cut 5 tortillas into triangles.
  4. Add the rest of the oil to the skillet and, when hot, fry the tortillas.
  5. Remove the tortillas with a slotted spoon/spatula and drain on a paper towel.
  6. Heat the oven to 350 degrees.
  7. Return the tortillas to skillet, layering the bottom with them.
  8. Add tomato mixture and another “layer” of tortillas.
  9. Whisk the eggs and add to the skillet, allowing them to cook.
  10. Add salt and pepper to taste.
  11. When the eggs are cooked halfway through, remove from the burner.
  12. Add the desired amount of cheese and place skillet in the oven.
  13. The chila-migas are ready when the cheese is melted and the eggs are cooked through.
  14. Serve with slices of avocado, red or green salsa, and garnish with chiles.
  • Prep Time: 20 mins
  • Cook Time: 20 mins
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