by Megg

It’s rare for me to get excited over breakfast foods, but chilaquiles is a notable exception.  This classic Mexican comfort food is brimming with zesty flavors, making it a very special morning meal.  And if you happened to have a bit much to drink the night before, it also doubles as a delicious hangover cure.   Seeing as it’s Cinco de Mayo, I thought I’d share this favorite recipe of ours, and let you decide if you’d like to enjoy it before or after the celebration.

I’ve had so many different versions of chilaquiles, but this one is straightforward and vegetarian.  This is a rather cheesy version (what can I say, I like cheese), but part of the delight of chilaquiles is its customizable nature, so feel free to alter and innovate!  You can even pick your favorite salsa.  Tortillas are the base of this dish, and in fact, it’s a traditional  way to use up stale tortillas.  Of course you can use fresh tortillas, but if you happen to have stale ones lying around, you’re in luck!  Who knew cleaning out the fridge could be so tasty?

Feel free to complete the meal with a side of scrambled eggs, some fresh avocado, and refried beans (I like the kind with salsa in them!).  Keep going if you like, and add a little bacon or chorizo to the mix.  Add some fresh orange juice (or a mimosa perhaps?) and you’ve got yourself an entire breakfast feast.  Perhaps your mom would appreciate such a delectable meal on Mother’s Day.. (you do remember that Mother’s Day is this Sunday, right?) Just a helpful hint from PopArtichoke. ^_^



Serves 4

  • 12 corn tortillas, cut into 6ths
  • 1 1/2 cup salsa
  • 1/2 cup quesadilla cheese (or other mild, melting cheese), shredded
  • 1/4 cup coarsely chopped fresh cilantro
  • Vegetable oil, for frying
  • Salt
  • Sour cream and lime wedges, for garnish (optional)

1. Fill up a large, heavy pan with about 1/2″ of oil.  Heat until the oil is very hot, but not smoking.  Working in batches, fry the tortilla wedges until crispy and lightly browned, about a minute per side.  Transfer the fried wedges to a plate lined with paper towels before adding the next batch.  Adding oil as needed, fry up the remaining tortillas in this way.

2. When the frying is done, pour off all but 2 tablespoons of oil from the pan (if necessary).  Heat the pan on medium-high and add all of the fried tortillas back to the pan.  Sprinkle the tortillas with a bit of salt and toss.  Slowly pour the salsa over the tortillas and stir to coat the tortillas.   Keep slowly stirring the tortillas until the salsa is warm and starts to reduce slightly.

3. Turn the heat down to medium-low, sprinkle the cheese over the chips, and cover.  Let sit for a minute or two, until the cheese has melted.  Stir in cilantro, and serve immediately.

Happy Cinco de Mayo, Happy Mother’s Day, and Happy Golden Week (to my Japanese friends)!

  • Ian Tobin

    Wow, that look mighty tastey! You really don’t need to change a thing from your recipe!

    • Megg (PopArtichoke)

      Aww, thanks Ian! If you want to try chilaquiles at a Logan Square spot, try the ones with salsa verde and slow-cooked pork at Taquiera Moran. SOOO good!

Previous post:

Next post: