Chilaquiles Rojos with Crispy Tortilla Chips and Fresh Queso Fresco

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Traditional chilaquiles bathed in a bright red salsa with crispy tortilla chips, topped with creamy queso fresco and fresh garnishes for a satisfying Mexican breakfast. This mexican-inspired cinco de mayo (vegetarian option) ready in about 40 minutes pairs cut into triangles corn tortillas, vegetable oil, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.5 (10 ratings) Prep: 20 min Cook: 20 min Serves 4 Mexican cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1/2 cup vegetable oil in a large skillet over medium-high heat. Fry 8 corn tortillas cut into triangles in batches, about 2 minutes per side, until golden brown and crispy. Drain on paper towels and sprinkle with 1 tsp salt.
  2. Step 2: In another skillet, heat 1 tbsp oil over medium heat. Add 1/4 cup finely chopped white onion and 2 minced garlic cloves, sauté for 2 minutes until translucent and fragrant.
  3. Step 3: Stir in 2 cups tomato salsa and 1/2 cup chicken broth. Simmer for 5 minutes until slightly thickened.
  4. Step 4: Add the fried tortilla chips to the salsa mixture and gently toss to coat the chips, cooking for 2-3 minutes until softened but not soggy.
  5. Step 5: In a separate nonstick pan, fry 4 eggs sunny side up with 1/4 tsp salt and 1/4 tsp pepper until whites are set but yolks remain runny.
  6. Step 6: Plate the chilaquiles, top each serving with a fried egg, 1/2 cup crumbled queso fresco, 1/4 cup sour cream dolloped on top, 2 tbsp chopped fresh cilantro, and sliced avocado. Serve immediately for a hearty breakfast.

Frequently asked questions

How long does Chilaquiles Rojos with Crispy Tortilla Chips and Fresh Queso Fresco take to make?

Total time is about 40 minutes (20 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Chilaquiles Rojos with Crispy Tortilla Chips and Fresh Queso Fresco?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vegetable oil from drying out.

Can I substitute ingredients in Chilaquiles Rojos with Crispy Tortilla Chips and Fresh Queso Fresco?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Chilaquiles Rojos with Crispy Tortilla Chips and Fresh Queso Fresco for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Chilaquiles Rojos with Crispy Tortilla Chips and Fresh Queso Fresco vegetarian option?

Yes — this recipe is tagged vegetarian option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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