Anyone who grew up in a Mexican household most likely also grew up eating chilaquiles. It’s one of the most popular breakfast foods in México, and for good reason! This recipe is super simple and quick to make– the perfect meal for a busy college schedule.

COOK TIME: 10-20 minutes



8-10 tortillas (preferably stale or dried out), cut into 2-3 inch pieces OR 6-7oz tortilla chips (about half a large store-bought bag)

1-2 cups of red or green salsa (homemade to please the ancestors, or store-bought to please the college student)

Cooking oil


Optional, but highly recommended

Fried egg(s)

Queso fresco, panela, cotija, or cheese of choice

Avocado slices

Chopped onion

Chopped cilantro

Sour cream


(Skip this step if using tortilla chips) Heat up cooking oil in pan over medium heat. Add in tortilla pieces and fry until they look like my skin tone– golden-brown perfection. Once fried, remove and drain excess oil onto paper towel.

In the same heated skillet, add the salsa (CAREFUL, oil might splatter when you add in salsa. If you’re scared of this happening, heat up the salsa in another skillet and be disappointed that you have to wash another dish). Once the salsa is simmering, add salt to taste or skip if your salsa is already well seasoned.

Add in fried tortilla pieces or chips into the salsa. Stir until all chips are coated in salsa. If you wanna get lost in the sauce, add in more salsa at this point. If you want your chips to stay crispier, don’t cook them very long. If you like them to be more on the soggy side (like me), cook them down for a couple of minutes.

Now you’re ready to serve and top your delicious creation. I know I said this was optional, but I changed my mind; ain’t nobody want some plain chilaquiles. Fry up an egg and place directly over your chilaquiles. Top with chopped onion, cilantro, avocado, sour cream, and queso.

Snap a picture of your delicious creation and send it to your mama, do NOT skip this step.