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    Home » Recipes » Breakfast & Brunch

    Published: May 10, 2022 · Modified: Oct 15, 2024 by Fanciful Eats· Leave a Comment

    Chipotle Chilaquiles

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    These chipotle chilaquiles are made with homemade tortilla chips tossed in a spicy chipotle adobo sauce. It has just the right amount of crispiness and is packed with tons of flavor and heat from the peppers. Great for a hearty breakfast or brunch!

    A plate of chipotle chilaquiles.

    If you’re a fan of spicy food, you’re going to love these chipotle chilaquiles. We kept with the traditional way of making the chips by frying them so they get nice and crispy. Then we tossed them in a rich sauce made with spicy chipotle peppers in adobo sauce, roasted onions, garlic, and tomatoes.

    Since chilaquiles are typically eaten for breakfast or brunch, we added a fried egg with a runny yolk on top. Then added our favorite toppings – Mexican crema, avocado, cotija, and cilantro. Side note: the sauce also works on enchiladas!

    Jump to:
    • Ingredients
    • Tips
    • FAQ
    • Toppings for Chipotle Chilaquiles
    • More Brunch Recipes You’ll Love
    • 📖 Recipe
    Hand holding a spoon drizzling sour cream on top of a plate of chilaquiles.

    Ingredients

    • Roma Tomatoes: These add flavor while keeping the sauce thick since they are less juicy than other tomatoes.
    • Yellow Onion: You’ll need about ¼ of a medium yellow onion.
    • Garlic: 3 medium sized cloves are best. You don’t want to use small cloves since they could burn in the oven.
    • Chicken Broth: This adds flavor and liquid to the sauce.
    • Olive Oil: We use extra-virgin.
    • Mexican Oregano: You’ll need 1 ½ tsp.
    • Salt: You’ll need 1 ¼ tsp fine sea salt for the sauce.
    • Corn Tortillas: It doesn’t matter if they’re yellow or white, as long as they are the regular sized ones and not the mini corn tortillas.
    • Vegetable Oil: We’re going the traditional route and frying our corn tortillas to make the chips. So that’s where the oil comes in.
    • Eggs: Since we’re making this a brunch meal, we added a fried egg on top.
    • Toppings: We recommend adding Mexican sour cream, avocado, cilantro, and cheese like Cotija or queso fresco.
    Chipotle adobo sauce in a jar.
    A plate of chipotle chilaquiles with a drink, Mexican crema, and Cotija cheese.

    Tips

    • Eat immediately after making since the chips are fresh and crispy. The longer it sits, the softer the chips will get.
    • Use Roma tomatoes for the best sauce consistency. You can use your average tomatoes on the vine, but they have more juices which give your sauce a runnier feel. Roma tomatoes help keep the sauce nice and thick.
    • Use the sauce as a topping for other foods! If you have any leftover or just want to make the salsa, we recommend putting it on tacos, nachos, tostadas, or using it on enchiladas!
    Close-up of a fried egg and avocado with Cotija cheese and Mexican sour cream.

    FAQ

    Are chilaquiles the same thing as nachos?

    No. Chilaquiles are all about crisp chips coated in a flavorful sauce with the option to add other toppings. Nachos, on the other hand, get their flavor from a generous helping of queso and lots of toppings including meat, beans, salsa, guacamole, etc.

    Are chilaquiles supposed to be crunchy?

    We think the best ones are, but unless you have really thick tortilla chips, they’ll soften a bit once the sauce has been added. The chips should still be fairly crisp though.

    Why are my chilaquiles soggy?

    Some recipes call for simmering the chips in the sauce, but that tends to make them limp which defeats the purpose of frying the tortillas. That’s why we coat ours afterwards by tossing them in the already cooked sauce. If your chilaquiles are soggy, they may have soaked too long in the pan which is why we recommend giving them a quick toss then immediately transferring to a plate.

    Can I use Italian oregano?

    Unfortunately, no. We tried both and the Italian oregano just doesn’t add the same flavor as the Mexican one does. This is a Mexican dish, so we highly recommend using the right herbs to go with it. Mexican oregano is also pretty easy to find. It should be in the spice section at most large grocery stores.

    Close-up of a chip with sauce, cilantro, sour cream, and cheese.

    Toppings for Chipotle Chilaquiles

    • Shredded Chicken
    • Ground Chorizo
    • Fried Egg
    • Avocado Slices
    • Cotija, Queso Fresco, or Oaxaca cheese
    • Jalapeño Slices
    • Pickled Red Onions

    More Brunch Recipes You’ll Love

    For a sauce-based recipe like these chipotle chilaquiles, try our Moroccan Shakshuka.

    • Croissant Croque Madame with Béchamel Sauce
    • Moroccan Shakshuka

    📖 Recipe

    chipotle chilaquiles

    Chipotle Chilaquiles

    Author: Nadine
    These chipotle chilaquiles are made with homemade tortilla chips tossed in a spicy chipotle adobo sauce. It has just the right amount of crispiness and is packed with tons of flavor and heat from the peppers. Great for a hearty breakfast or brunch!
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    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 25 minutes mins
    Cook Time 50 minutes mins
    Total Time 1 hour hr 15 minutes mins
    Course Breakfast, Brunch
    Cuisine Mexican
    Servings 4 servings

    Equipment

    • Immersion Blender or high-speed blender

    Ingredients
     

    For the Sauce:

    • 2 small Roma tomatoes
    • ¼ medium yellow onion
    • 3 cloves garlic unpeeled
    • ½ cup (125 ml) chicken broth
    • ¼ cup (60 ml) extra-virgin olive oil
    • 1 ¼ tsp fine sea salt
    • ½ tsp Mexican oregano
    • 6 chipotle peppers in adobo sauce

    For the Chips:

    • 12 corn tortillas
    • 2 cups (500 ml) vegetable oil or other neutral oil

    For Topping:

    • 4 large eggs + 1 tbsp butter for frying
    • Grated Cotija you can also use queso fresco or Oaxaca cheese
    • Sour cream preferably Mexican crema
    • Cilantro
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    Instructions

    • Preheat the oven to 450°F (235°C) and line a small baking sheet with parchment paper.
    • Cut the tomatoes in half and place them cut side up on the prepared baking sheet.
    • Add the onion to the sheet cut side up along with the unpeeled garlic. Bake for 20 minutes.
    • Meanwhile, make the chips by heating the vegetable oil (or other neutral oil) in a medium sized pot or pan. Heat for 4 minutes on medium-high.
    • Line a large plate with paper towels.
    • Stack the tortillas and quarter them into triangles with a pizza cutter or sharp knife. You should have four stacks of triangles. 
    • Reduce the heat of the oil to medium and add one stack at a time, dropping each chip individually into the oil. Fry for 2 minutes and push down into the oil if needed with a slotted frying strainer. Remove and place on the plate with paper towels. Repeat with the remaining stacks of tortillas and set aside.
    • By now, the onion, garlic, and tomato should be done so remove them from the oven and add them to an immersion blender or high-speed blender. 
    • Add the chicken broth, olive oil, salt, Mexican oregano, and peppers. Blend until smooth and add to a large frying pan.*
    • Heat the sauce on medium for 6 minutes then reduce the heat to low and simmer for another 4 minutes.
    • Add the chips to the pan, tossing until they’re coated with sauce then quickly transfer them to a plate. You don’t want to leave them too long or they’ll get too soggy.
    • For the eggs, heat a non-stick pan on medium-high until it's hot enough for a drop of water to sizzle. Reduce the heat to medium and add 1 tbsp butter to the pan. Crack each egg into the pan and cook for about 2 minutes.*
    • Top each plate of chilaquiles with an egg, cheese, sour cream, and cilantro. Enjoy!

    Notes

    • For a smoother sauce, strain it with a fine mesh strainer before heating in the pan.
    • Eggs: To prevent the eggs from busting while cooking, place them in a ramekin then gently add them to the pan. This increases your chances of cooking a perfect egg that won’t break.
    • Nutrition information is only an estimate and does not include the toppings (except the eggs) and the oil used for frying.

    Nutrition

    Calories: 381kcal | Carbohydrates: 42g | Protein: 11g | Fat: 20g | Sodium: 936mg | Fiber: 8g | Sugar: 4g
    Tried this recipe?Let us know how it was by leaving a comment down below!

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    Hi there! We're Nadine & Celeste. Welcome to Fanciful Eats. We're a mother-daughter duo with a passion for cooking and baking. Here, you’ll find elevated recipes and non-alcoholic cocktails inspired by our travels, home favorites, and global cuisines.

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