Chilaquiles Rojos with Crispy Tortilla Chips and Fresh Queso Fresco

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

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 turns cut into triangles corn tortillas, vegetable oil, chicken broth into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 480 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8, cut into triangles corn tortillas
• 1/2 cup vegetable oil
• 2 cups (homemade or store-bought red salsa) tomato salsa
• 1/2 cup chicken broth
• 2, minced garlic cloves
• 1/4 cup finely chopped white onion
• 1/2 cup crumbled queso fresco
• 4 eggs
• 2 tbsp chopped fresh cilantro
• 1/4 cup sour cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1 sliced, for garnish avocado

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.