Description
A comforting and flavorful chilaquiles recipe that blends crispy tortillas with fresh veggies, savory salsa, and customizable toppings.
Ingredients
Scale
- 1 tablespoon olive oil
- 2–4 cups diced veggies (bell peppers, poblanos, zucchini, corn, spinach, etc.)
- 1 cup salsa or salsa verde
- 2 teaspoons lime juice
- 2 cups chicken or veggie broth
- 4-ounce can green chilies (optional)
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1 14-ounce can black beans, rinsed and drained, or 1 1/2 cups cooked shredded chicken
- 6–8 cups organic corn chips or 10–12 corn tortillas
- 1/2–1 cup crumbled queso fresco or other melty Mexican-style cheese
- Garnishes: sliced scallions, lime wedges, radishes, cilantro, pepitas, pickled onions, avocado, hot sauce, sour cream, sprouts, sunny-side-up eggs
Instructions
- If using corn tortillas, preheat your oven to 300°F (150°C). Spray or brush your tortillas with olive oil, sprinkle with salt, then bake until crisp for about 25-30 minutes. Let them cool before breaking them into quarters.
- Preheat your oven to broil or adjust to 400°F (200°C). In a large skillet, lightly grease with olive oil, sauté the diced veggies until tender and fragrant, about 5-7 minutes.
- Add in the salsa, optional green chilies, broth, lime juice, cumin, oregano, and salt. Stir to combine, and bring to a gentle simmer for 5-10 minutes.
- Stir in black beans or shredded chicken until heated through. Fold in tortilla chips, ensuring they are well-coated in the salsa. Lower heat for about 2-3 minutes.
- Sprinkle crumbled cheese over the top, take the skillet off heat, and gently place in your warm oven for 15-20 minutes.
- Prepare your garnishes. Serve hot, topped with your choice of garnishes and a fried egg if desired.
Notes
To avoid soggy chips, ensure your chips are crisp before mixing. Store components separately for best results.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 7g
- Protein: 18g
- Cholesterol: 35mg
Keywords: chilaquiles, Mexican, comfort food, brunch, breakfast, vegetarian
