Super Easy Chilaquiles: A Quick & Delicious Mexican Breakfast (Ready in Minutes!)
Chilaquiles. The name itself sings of comforting Mexican flavors, a symphony of crispy tortillas, vibrant salsa, tangy cheese, and a creamy touch of crema. Traditionally, making chilaquiles from scratch can be a bit of a project, involving frying tortillas and preparing a complex salsa. But what if I told you there’s a way to enjoy this beloved dish in a fraction of the time, without sacrificing flavor or authenticity? That’s right, we’re talking about *super easy chilaquiles*! This recipe is perfect for busy mornings, lazy brunches, or a quick and satisfying weeknight meal. Let’s dive in!
## Why You’ll Love This Super Easy Chilaquiles Recipe
* **Speed and Simplicity:** This recipe is all about ease and speed. We’re using store-bought tortilla chips and a shortcut salsa method to significantly cut down on prep time.
* **Flavor Explosion:** Despite the simplicity, these chilaquiles are packed with authentic Mexican flavors. The combination of crispy chips, flavorful salsa, creamy toppings, and optional protein creates a truly satisfying dish.
* **Customizable:** This recipe is a fantastic base. Feel free to adjust the salsa, add your favorite protein, or experiment with different toppings to create your own unique chilaquiles masterpiece.
* **Budget-Friendly:** Using pantry staples and readily available ingredients makes this a very affordable meal.
* **Crowd-Pleaser:** Whether you’re cooking for yourself or feeding a crowd, chilaquiles are always a hit!
## Ingredients You’ll Need
Here’s what you’ll need to make these super easy chilaquiles:
* **Tortilla Chips:** About 6-8 cups of your favorite tortilla chips. Look for thicker chips that can hold up to the salsa without getting soggy too quickly. Restaurant-style chips are a good choice.
* **Salsa:** 1 (16-ounce) jar of your favorite salsa. Choose your heat level! From mild to extra hot, the choice is yours. For a more authentic flavor, consider using a roasted tomato salsa or salsa verde.
* **Chicken Broth (or Water):** 1/2 cup. This helps thin out the salsa and allows the chips to soften slightly without becoming completely mushy.
* **Shredded Cheese:** 1 cup of your favorite Mexican cheese blend. Monterey Jack, cheddar, or queso Oaxaca are all great options. You can also use a combination.
* **Crema or Sour Cream:** For drizzling. Adds a cool and tangy counterpoint to the spicy salsa.
* **Optional Protein:** Cooked shredded chicken, ground beef, chorizo, or even fried eggs. Adding protein makes this a more substantial meal.
* **Optional Toppings:** Diced onion, chopped cilantro, avocado slices, pickled jalapeños, crumbled queso fresco. Get creative and add your favorite toppings!
## Step-by-Step Instructions
Follow these simple steps to make your own batch of super easy chilaquiles:
**Step 1: Prepare the Salsa (Salsa Adjustment)**
While you’re using jarred salsa, we’re going to give it a little boost to make it even better. In a medium saucepan, combine the jarred salsa and chicken broth (or water). Bring to a simmer over medium heat.
**Why add broth/water?** This thins the salsa slightly, allowing it to coat the chips evenly and prevent them from drying out too quickly during the cooking process. It also adds a bit of depth of flavor.
**Optional Salsa Enhancement:** For an extra layer of flavor, you can sauté a clove of minced garlic and a quarter of a diced onion in a little olive oil before adding the salsa and broth. Cook until the onion is softened, about 3-5 minutes.
**Step 2: Simmer the Chips**
Once the salsa is simmering, gently add the tortilla chips to the saucepan. Stir carefully to coat the chips evenly with the salsa. Reduce the heat to low and let the chips simmer for 2-3 minutes, or until they are slightly softened but still retain some texture. You don’t want them to become completely mushy!
**Important Tip:** The key to perfect chilaquiles is to find the right balance between softened and crispy chips. Start with less simmering time and check the consistency frequently. You can always add a little more time if needed.
**Step 3: Add the Cheese**
Remove the saucepan from the heat and sprinkle the shredded cheese evenly over the chips. Cover the saucepan and let the cheese melt for 1-2 minutes. The residual heat from the salsa will melt the cheese beautifully.
**Step 4: Add Protein (Optional)**
If you’re using protein, now is the time to add it. Gently stir in your cooked shredded chicken, ground beef, chorizo, or any other protein of your choice.
If you’re using fried eggs, you can place them on top of the chilaquiles after plating.
**Step 5: Garnish and Serve**
Transfer the chilaquiles to plates and garnish with your favorite toppings. A drizzle of crema or sour cream is a must! Add diced onion, chopped cilantro, avocado slices, pickled jalapeños, crumbled queso fresco, or any other toppings that you enjoy.
Serve immediately and enjoy!
## Recipe Variations and Tips
* **Salsa Verde Chilaquiles:** Use salsa verde instead of red salsa for a tangy and refreshing twist.
* **Spicy Chilaquiles:** Add a pinch of cayenne pepper or a few drops of hot sauce to the salsa for extra heat.
* **Vegetarian Chilaquiles:** Omit the meat and add black beans or pinto beans for a vegetarian-friendly option. You can also add sautéed vegetables like bell peppers, onions, and zucchini.
* **Chilaquiles with Eggs:** Top the chilaquiles with fried or scrambled eggs for a heartier meal.
* **Baked Chilaquiles:** For a less messy option, you can bake the chilaquiles in the oven. Layer the chips, salsa, and cheese in a baking dish and bake at 350°F (175°C) for 15-20 minutes, or until the cheese is melted and bubbly.
* **Make-Ahead Tip:** You can prepare the salsa ahead of time and store it in the refrigerator for up to 3 days. This will save you even more time when you’re ready to make the chilaquiles.
* **Preventing Soggy Chips:** The key to preventing soggy chips is to not overcook them in the salsa. Simmer them for just a few minutes, until they are slightly softened but still retain some texture. Using thicker tortilla chips also helps.
* **Cheese Choices:** Feel free to experiment with different types of cheese. Pepper jack cheese will add a spicy kick, while queso Oaxaca will provide a mild and stringy texture.
## Serving Suggestions
Chilaquiles are a versatile dish that can be enjoyed for breakfast, brunch, lunch, or dinner. Here are a few serving suggestions:
* **Breakfast/Brunch:** Serve with fried eggs, bacon, or sausage for a complete breakfast.
* **Lunch/Dinner:** Serve with a side salad or black beans and rice for a satisfying meal.
* **Party Appetizer:** Make a large batch of chilaquiles and serve them as a party appetizer. Be sure to provide plenty of toppings for guests to customize their own plates.
* **Potluck Dish:** Chilaquiles are a great dish to bring to potlucks. Just be sure to keep the chips separate from the salsa until you’re ready to serve them to prevent them from getting soggy.
## Nutritional Information (Approximate)
*Please note that the following is an estimate and may vary depending on the specific ingredients used.*
* Calories: 400-600 per serving
* Protein: 15-25 grams
* Fat: 20-30 grams
* Carbohydrates: 40-60 grams
## Frequently Asked Questions (FAQ)
**Q: Can I use stale tortilla chips?**
A: Yes, you can! In fact, using slightly stale tortilla chips is a great way to use them up. The salsa will help to soften them, and they won’t get as soggy as fresh chips.
**Q: Can I make this recipe ahead of time?**
A: It’s best to eat chilaquiles immediately after they’re made, as the chips will become soggy over time. However, you can prepare the salsa ahead of time and store it in the refrigerator for up to 3 days. When you’re ready to make the chilaquiles, simply reheat the salsa and proceed with the recipe.
**Q: What kind of salsa should I use?**
A: You can use any kind of salsa you like! For a more authentic flavor, consider using a roasted tomato salsa or salsa verde. If you prefer a milder flavor, choose a mild salsa. If you like things spicy, go for a hot salsa.
**Q: Can I add other vegetables to this recipe?**
A: Absolutely! Feel free to add any vegetables you like. Some good options include bell peppers, onions, zucchini, and corn.
**Q: Can I freeze chilaquiles?**
A: Freezing chilaquiles is not recommended, as the chips will become very soggy and lose their texture. It’s best to enjoy them fresh.
**Q: My chips are getting too soggy. What can I do?**
A: If your chips are getting too soggy, reduce the simmering time. You can also try using thicker tortilla chips, as they will hold up better to the salsa. If all else fails, you can always add more chips to the saucepan to absorb some of the excess moisture.
## Enjoy Your Super Easy Chilaquiles!
So there you have it – a super easy and delicious chilaquiles recipe that you can whip up in minutes. With its customizable ingredients and simple instructions, this dish is sure to become a new favorite. Gather your ingredients, follow the steps, and get ready to enjoy a taste of Mexico in the comfort of your own home. ¡Buen provecho!
This super easy chilaquiles recipe is a lifesaver for busy weeknights or lazy weekend brunches. Don’t be afraid to experiment with different salsas, proteins, and toppings to create your own personalized version. The possibilities are endless!
Now go forth and make some delicious chilaquiles! And don’t forget to share your creations with us on social media using the hashtag #SuperEasyChilaquiles. We can’t wait to see what you come up with!
## More Mexican Recipes to Try
If you enjoyed this super easy chilaquiles recipe, be sure to check out some of our other favorite Mexican recipes:
* **Easy Guacamole Recipe:** A classic appetizer that’s perfect for any occasion.
* **Homemade Salsa Recipe:** Make your own fresh and flavorful salsa from scratch.
* **Chicken Enchiladas:** A comforting and satisfying Mexican classic.
* **Taco Tuesday Ideas:** Get inspired with our creative taco filling ideas.
Happy cooking!