All Reviews For Chilaquiles (Mexico)

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Chilaquiles (Mexico)

This recipe for Egg Dishes was submitted by CornFlake on 5/24/2006. Click here to view the recipe.

Recipe number 1749.

Average Rating = 5 (out of 5)

By Rudeangel

This recipe sounds like a Taco Bell version, it's not authentic and uses canned ingredients. Real chilaquiles use only fresh produce (tomato, onion, garlic) and dry guajillo chiles for the sauce. Also you must fry the tortilla, and you can add eggs of you choice, either on top or mixed in, usually garnished with queso fresco, sour cream and diced raw onion.

Comment submitted: 3/22/2015 (#19330)

By danni

I don't see why it matters if they are baked or fried, I've made these both ways and the effect seems pretty much the same.

Comment submitted: 3/8/2012 (#13646)

By Shee_lak_kil_is

In Mexico, we never use Cheddar cheese, cumin, chili powder or pepper for chilaquiles. Just take some totopos (fried or dried tortillas), make a good tomato sauce (roasted tomato, roasted garlic, red chili or chilpotle, salt and roasted onion), boil the sauce and add the totopos there. At the end, when totopos are soft, add scrambled eggs or chicken and sour cream, fresh cheese and diced onion if you like...

Comment submitted: 11/21/2011 (#13216)

By apenado

Sorry, but in Mexico we don't bake the tortilla. We fry it.

Comment submitted: 9/18/2011 (#12921)

By solarhouse

Recipe Rating (out of 5):

Super delicious. Thanks!

Comment submitted: 1/28/2011 (#12016)

By Chulo

Looks real good.

Comment submitted: 12/12/2010 (#11703)

By goffus

Bake for 30 minutes? They don't do that in Mexico.

Comment submitted: 6/14/2010 (#10693)

By U.B.

Recipe Rating (out of 5):

That is some good chilaquiles yaya.

Comment submitted: 11/12/2009 (#9027)

By Sturg

We camp on the beach in Baja and make our chilaquiles easier. put the leftover chips from the beer drinking the night before, in a big pan, add the leftover salsa. heat slowly. crack the eggs on top, salt & pepper, cover and in about 10 minutos you have a great breakfast. sprinkle any kind of cheese on top.

Comment submitted: 10/21/2008 (#6650)

By RO

Sarah - that is what you call Tex Mex Migas not Chilaquiles.

Comment submitted: 5/20/2008 (#5324)

By mariamex (Team Breakfast Member)

Not Mexican at all!!

Comment submitted: 1/3/2008 (#4309)

By avrick (Team Breakfast Member)

I fry the corn tortilla strips until golden brown, drain the oil,and pour 2 cans (small) store bought tomatillo salsa on the strips. Salsa will soften strips after a few minutes on the stove on low heat. Place an egg sunny side up on top (so the yolk runs over the chilaquiles) and finish it off with some crumbly Mexican cheese on top. Half the time of the recipe posted here and twice as authentic. My Mexican grandmother has made these for 60 years. Delicious - Mike

Comment submitted: 12/11/2007 (#4159)

By Sarah

Recipe Rating (out of 5):

My favorite breakfast taco back home in San Antonio, TX is chilaquiles!! However, the concoction was a little different: It seems like the eggs are scrambled with the sauce and fried tortilla strips, then cheese is added toward the end, and the chilaquiles are thrown in a flour tortilla. If you're in the area, make sure to get Las Palapas's version of this awesome Mexican breakfast!!!

Comment submitted: 2/2/2007 (#1406)

By Angelito

Recipe Rating (out of 5):

It was as good as we had at the resort in Mexico! I used chihuahua cheese instead of cheddar. I scrambled eggs on the side and served them with salsa and the chilaquiles.

Comment submitted: 1/16/2007 (#1224)