These breakfast chili chilaquiles are nothing short of a maximum weekend breakfast luxury.

Chili Chilaquiles on plate

If you like things that are tortilla chip-related, you’ll love chilaquiles.

Chilaquiles is a traditional Mexican dish that’s made with crispy tortilla chips and variations of red or green salsas.

The tortilla chips are actually put in the salsa or sauce just long enough for them to soften, but still be crispy around the edges.

Then they’re served in the sauce and topped with cheese or a sweet Mexican cream sauce.

Chilaquiles are often served with eggs and eaten for breakfast or brunch.

Have you ever tasted a tortilla chip that had salsa on it for a while, or maybe fell into the salsa bowl for a bit?

The tortilla chip gets a little soggy but at the same time it’s kind of crispy too…that’s what this is like. It’s so good.

About this Recipe

This recipe has layer after layer of goodness.

Starting with the homemade crispy tortilla chips that are mixed in with chili (with meat and beans), either canned or homemade chili.

Once the tortilla chips get a little soft, then on to the serving plate they go.

Only to be topped with scrambled eggs (made with bell pepper and onion), and shredded cheese that melts as soon as it hits the delicious chili.

Lastly, the dish is topped with avocado and green onion.

Let’s check out the ingredients.

Chili Chilaquiles ingredients

Corn tortillas, canola oil, premade chili, eggs, milk, butter, green and red bell pepper, onion, salt, pepper, and shredded cheddar cheese; And for garnish, an avocado and a green onion

HOW TO MAKE THIS RECIPE

A printable recipe with the measurements and instructions is located at the bottom of this post.

For the Tortilla Chips:

Cut corn tortillas on board

Cut the corn tortillas in quarters.

Add canola oil to skillet

Heat a small skillet on medium heat and add canola oil.

Fry tortillas in skillet

Once the oil is heated (about 3 – 4 minutes), add about 5 of the tortilla pieces to the skillet.

Fry tortillas in skillet

Cook each side of the tortillas until they’re a golden color.

Tortilla chips on plate with paper towel

Then remove them from the skillet on to a paper towel-lined plate.

Continue to cook the remaining tortillas in batches. Set them aside when done.

For the Scrambled Eggs:

Chopped vegetables in measuring cups

Cut the onion, and the green and red bell peppers. Set aside.

Eggs in bowl by egg carton

In a medium size bowl, add the eggs…

Add milk to bowl of eggs

…and milk.

Whisk eggs in bowl

Whisk together and set aside for a moment.

Add bell pepper to skillet

Heat a medium size skillet on medium heat and add half of the butter (1 tablespoon).

Onion and bell peppers in skillet

Add the onion and bell peppers to the skillet and sauté for about 5 minutes.

Cook bell peppers in pan

Then move the vegetables to the outer edges of the pan and add the remaining butter.

Cook Eggs and vegetables in skillet

Next, add the egg mixture and gradually mix it in with the vegetables.

Cook scrambled eggs in pan

Continue stirring the eggs and vegetables…

Cook scrambled eggs in pan

…add the salt and pepper.

Cook scrambled eggs in pan

When the eggs are thoroughly cooked, remove the pan from the heat and transfer the eggs onto a plate or bowl. Set aside.

For the Chilaquiles:

Shredded cheese on cutting board

While the eggs are cooking, shred the cheese and set aside.

Warm chili in skillet

Heat a skillet on medium heat and add the chili.

Stir chili in skillet

If the chili is on the thick side, add 1/4 cup of water or a little more if needed to thin it out just a bit.

Add chips to chili in skillet

Once the chili is hot, add the tortilla chips in the pan with the chili.

Mix chili and tortillas in skillet

Coat each chip with the chili.

Chili and tortilla chips on plate

When the chips start to soften, turn the heat off and transfer the chips along with some of the chili on to serving plates (reserve half of just the chili in the pan).

Scrambled eggs and chili on plate

Next, add the scrambled egg on top of the chips…

Chili and scrambled eggs on plate

…top with the remaining chili.

Chilaquiles with sliced avocado on plate

Then top with the shredded cheese.

Chilaquiles with sliced avocado on plate

Garnish with slices of avocado and green onion and serve warm.

Chilaquiles with sliced avocado on plate

Thank you so much for stopping by CCC!

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Breakfast Chili Chilaquiles

Breakfast Chili Chilaquiles

These breakfast chili chilaquiles are nothing short of a maximum weekend breakfast luxury.
5 from 3 votes

Ingredients

For the Tortilla Chips:

  • 5 corn tortillas, cut into triangular shaped quarters
  • 1/2 cup canola oil

For the Scrambled Eggs:

  • 3 eggs
  • 2 tablespoons milk
  • 1/4 cup chopped green bell pepper
  • 1/4 cup chopped red bell pepper
  • 1/4 cup chopped onions
  • 2 tablespoons butter
  • 4 dashes ground black pepper
  • 3 dashes salt

For the Chilaquiles:

  • 3 cups premade chili (with or without meat; with or without beans)
  • 1/4 cup water (for the chili if it’s too thick)
  • 1 cup shredded cheddar cheese
  • 4 slices avocado optional for garnish
  • 1 green onion, thinly sliced or chopped optional for garnish

Instructions

For the Tortilla Chips:

  • Cut the corn tortillas in quarters.  Set aside for a moment.  
  • Heat a small skillet on medium heat.  Once the oil is heated (about 3 – 4 minutes), add about 5 of the tortilla pieces to the skillet. 
    Cook each side of the tortillas until they’re a golden color. Then remove them from the skillet on to a paper towel-lined plate.  
  • Continue the process for the remaining tortilla pieces in batches. Set aside the tortilla chips aside when done.

For the Scrambled Eggs:

  • In a small bowl, add the eggs and milk. Whisk together and set aside for a moment. 
  • Heat a medium size skillet on medium heat and add half of the butter (1 tablespoon). 
  • Add the onion and the green and red bell peppers to the skillet. Sauté for about 5 minutes. Then move the vegetables to the outer edges of the pan and add the remaining butter. 
  • Next, add the egg mixture and gradually mix it in with the vegetables. Continue stirring the eggs and vegetables until the eggs are thoroughly cooked.
    Remove the pan from the heat transfer the eggs onto a plate or bowl. Set aside.

For the Chilaquiles:

  • Heat a skillet on medium heat and add the chili. If the chili is on the thick side, add 1/4 cup of water or a little more if needed to thin it out just a bit. 
  • Once the chili is hot, add the tortilla chips in the pan with the chili.
  • Coat each chip with the chili. 
  • When the chips start to soften, turn off the heat and transfer the tortilla chips along with some of the chili on to the serving plates (reserve 1/2 of just the chili in the pan). 
  • On the serving plates, top the chili and tortilla chip mixture with scrambled eggs.  
  • Top the eggs with the remaining chili from the pan. Then top with shredded cheese. 
  • Garnish with slices of avocado and green onion. Serve warm.

Video

Mexican Food Recipes

Here are more Mexican food recipes you may like “Slow Cooker Saucy Ground Taco Meat“, “Homemade Ancho Chili Enchilada Sauce” and “Crispy Breakfast Quesadillas“.

Recipes Made with Chili

More Recipes with Chili You May Like:

Jalapeno Chili Dog

Grilled Cheese and Chili Sandwich

Three Cheese Chili Omelet

Chili Bacon Nachos