Chilaquiles are a traditional Mexican breakfast layered with tons of flavors and textures. Learn how to make chilaquiles and welcome this dish to your morning rotation.
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.
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.
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!
For a festive Mexican breakfast, we do chorizo and huevos rancheros. Add refried beans and cheddar, and serve everything in bowls made of tortillas. —Paul Williams, Fort Mohave, Arizona
These delicious enchiladas are equally good made with cubed ham. Prepare ahead, refrigerate and bake when ready for a convenient breakfast twist. —Deb LeBlanc, Phillipsburg, Kansas
These fried cinnamon-sugar goodies from the Country Woman Test Kitchen are best when fresh and hot. Try them with cups of coffee or hot chocolate. Don't be surprised if people start dunking...and then go back for more fritters.
I love to fix this spicy scrambled egg dish for friends and family. It’s almost a meal in itself, but I serve it with muffins or biscuits, fresh fruit juice and coffee. —Kay Kropff, Canyon, Texas
We needed snack inspiration beyond peanut butter and jelly. These muffin tamales have all of the flavor without the fuss. Pair with skewered fruit. —Suzanne Clark, Phoenix, Arizona
I like to spice things up with tempting whole eggs poached in a zesty tomato sauce. This southwestern fare is perfect for brunch. —Olga Koetting, Terre Haute, Indiana
In this Horchata recipe, the mixture of ground rice and almonds is accented with a hint of lime. Depending on your preference, you can use more or less water for a thinner or creamier beverage. —James Schend, Pleasant Prairie, Wisconsin
This Mexican rice recipe topped with soft fried eggs works for breakfast or dinner. I like to serve the dish with hot tortillas and a side of refried beans for a complete meal. —Jeanne Lewis, Brooklyn, Michigan
I love to cook and my supportive and encouraging mom finally convinced me to submit this recipe. I often serve this corn bread with chili. —Donna Hypes, Ramona, California
I get a kick out of making breakfast for a crowd when I have weekend guests, and my family also loves breakfast for dinner. I created this dish by combining my family's favorite southwestern flavors in an all-in-one-pan recipe.—Whitney Gilbert, Smithville, Missouri
This recipe is quick and easy, and helps use the eggs from our chickens. It works for breakfast, lunch or dinner, especially served with flour tortillas and fruit or salad. Guests can top them however they like. —Sandra Leonard, Peculiar, Missouri
I frequently make this spicy spinoff of classic eggs Benedict for my husband, who loves breakfast. I like the heat from the jalapenos and also that the avocado sauce is a healthier substitute for the usual hollandaise sauce. —Kara Scow, McKinney, Texas
Ceviche is a seafood dish of raw fish marinated in citrus juice, which “cooks” the fish without heat. This version starts with cooked shrimp and adds tomatoes, cucumbers and serrano peppers. —Adan Franco, Milwaukee, Wisconsin
Soon after I learned about this cocktail, I brought the ingredients to a family dinner at my parents'. The next time we got together, my dad had the fixings set out and ready to go. —Ian Cliffe, Milwaukee, Wisconsin
I grew up watching my grandmother and mother in the kitchen. My grandparents came from Mexico, and this steak marinated in beer and lime juice honors their passion for cooking. —Adan Franco, Milwaukee, Wisconsin
When I'm expecting company for brunch, the menu often features this tried-and-true casserole. With ham, eggs and plenty of cheese, the enchiladas are flavorful, hearty and fun. And they're easy to assemble the day before.
—Gail Sykora, Menomonee Falls, Wisconsin
Every time I have to bring a dish to a party, friends ask for my taco salad. Even players on my son's football team ask for it. —Lori Buntrock, Wisconsin Rapids, Wisconsin
This cupcake version of tres leches cake actually uses four types of milk, plus cream, but quatro leches cake just doesn’t have the same delicious ring to it. If you love dairy, you won’t be disappointed with this special take on the classic.
Adobo sauce adds so much extra flavor that you won't even miss the smaller amounts of butter and egg yolks in this smoky hash. Here's a tip: Add a splash of white vinegar to the poaching water right before you drop in the eggs. It helps keep them from separating as they cook. —Brooke Keller, Lexington, Kentucky
My kids ask for this hearty slow-cook casserole for breakfast and dinner. I’ve served it with white country gravy or salsa. It’s delightful either way. —Cindy Pruitt, Grove, Oklahoma
One sip of this refreshing drink and you’ll picture sand, sea and blue skies that stretch for miles. It’s like a vacation in a glass, and you can mix it up in moments. What are you waiting for? —Christina Pittman, Parkville, Missouri
Cool, refreshing soup becomes delicious fork food with the addition of greens. Adding more or less hot sauce can vary the heat in this salad.—Donna Marie Ryan, Topsfield, Massachusetts
I created this dish when I needed to use up some black olives and jalapenos. With the abundant filling, two of these large omelets can feed four people if served with side dishes.—Jennine Victory, Bee Branch, Arkansas.
If you’re a guacamole lover, try this fun grilled version that gives it a smoky flavor. The veggies tend to darken a bit when heated, so stir it gently to prevent further discoloration. —Lindsay Sprunk, Noblesville, Indiana
This is my toddler son's favorite breakfast—he'll take one of these over pancakes any day! Get creative when mixing fruits and fruit-flavored yogurts; we love peach yogurt with mango, strawberry yogurt with blueberries or pina colada yogurt with mango and banana. —Dana Herra, DeKalb, Illinois
Salsa with strawberries, blueberries and nectarines makes a refreshing side dish. We scoop it up using tortilla chips sprinkled with cinnamon and sugar. —Adan Franco, Milwaukee, Wisconsin
My family loves to have potluck barbecues during the summer. With several backyard gardens in the family, you can be sure one of us will bring a variation of this classic salad. Add a dash of your favorite hot sauce if you like to turn up the heat! —Karen Goodnature, Lompoc, California
A pork braise is a sure way to make people’s mouths water. The tomatillos in this dish offer a subtle hint of lightness to the meat. For ultimate flavor, make the dish one day ahead and reheat. —La Boucherie, Matthew Lawrence, Vashon, Washington
I have this beverage brewing in my slow cooker at my annual Christmas open house. I set out the whipped cream and grated chocolate in festive dishes so guests can help themselves to as much Kahlua-flavored coffee as they'd like.—Ruth Gruchow, Yorba Linda, California
To me, nothing sparks up a meal more than the smoky flavor of roasted green chiles. This is a quick and easy recipe, and I usually have the ingredients on hand, so when I don’t know what to fix for dinner, I make this quiche. —Linda Miritello, Mesa, Arizona
I like to cool down with this absolutely fantastic frozen margarita recipe. It's slightly icy, thick and perfect for when you need a break. —Julie Hieggelke, Grayslake, Illinois
When barbecuing for friends at home, I also use the grill to serve up hot appetizers. These crowd-pleasing stuffed peppers have a bit of bite. They were concocted by my son. —Catherine Hollie, Cleveland, Texas
A small slice of this impressively rich, creamy, caramel flan dessert goes a long way. What a delightful finish for a special meal or holiday celebration. —Pat Forete, Miami, Florida
After we spent the night at our friends’ house in Arizona, we awoke to the tantalizing aroma of an egg souffle. It brings back wonderful memories. —Pat Coyne, Las Vegas, Nevada
I love the way the tortilla strips puff up when this is baked. It's a protein-rich, no-fuss recipe that everyone in my family enjoys, even the meat-lovers. —Barbara Burge, Los Gatos, California
These easy corn cakes are super tender thanks to the creamed corn in the batter. Top them with poached eggs and fresh salsa, and you get one of my favorite breakfasts. —Jamie Jones, Madison, Georgia
I like to break away from traditional breakfast bakes, so I experimented and came up with this sweet-savory cornbread and sausage egg bake. It's easy to prepare and a wonderful make-ahead morning meal.—Ellen Woodham-Johnson, Matteson, Illinois
Ceara “Kiwi” Milligan is a professional marketing strategist and copywriter who is proud to call Milwaukee home. She loves baking, cooking, writing, listening to music, dancing, playing and hosting trivia, watching college basketball (Go Marquette!), telling lame jokes, and petting every dog that crosses her path.