Nachos for breakfast? You read that right! We’re here to teach you how to make chilaquiles, one of the most appetizing Mexican morning dishes. Serve this international comfort food at your next fiesta—or treat yourself on a sunny Saturday morning.
What Are Chilaquiles?
Chilaquiles are a mega-popular breakfast or brunch in Mexico. Their popularity has expanded to other countries around the world whose foodies have fallen in love with the multidimensional, savory flavor profile and chewy, crispy texture.
How to Make Chilaquiles
- 1/2 pound 90% lean ground beef
- 1/2 pound fresh chorizo or bulk spicy pork sausage
- 1 medium onion, finely chopped
- 1 garlic clove, minced
- 1 can (14-1/2 ounces) diced tomatoes with mild green chiles, undrained
- 1 can (10 ounces) diced tomatoes and green chiles, undrained
- 4 cups tortilla chips*
- 1 cup shredded Monterey Jack cheese
- Fresh cilantro, chopped
- Additional toppings of your choice: sour cream, diced avocado, sliced red onion, sliced jalapeños, refried beans, fried egg
*Note: Just as French toast uses day-old bread, traditional chilaquiles use stale corn tortillas instead of chips. Simply pan-fry tortillas to make them slightly crispy, and add a dash of salt for extra zip.
Step 1: Cook the Meat
Preheat the oven to 350°. In a large skillet, cook the beef and sausage (Mexican chorizo is best here, but other pork sausage will work) with onion and garlic over medium heat for 5-7 minutes, or until the beef is browned.
Step 2: Pile on the Good Stuff
Stir in the tomatoes and bring the mixture to a boil. In a greased 1-1/2-qt. or 8-in. square baking dish, layer 2 cups of tortilla chips, half of the meat mixture and 1/2 cup of cheese. Repeat these layers.
(Like the way this is shaping up? Take a closer look at these Mexican casserole recipes.)
Step 3: Melt the Cheese
Bake uncovered for 12-15 minutes, or until the cheese is completely melted.
Step 4: Top It All Off!
Sprinkle the nachos with fresh cilantro and any additional toppings you desire. I recommend adding an egg to bring the breakfast flavor. It never hurts to add a dollop of homemade guac, either. Dig in!