Breakfast Chili Chilaquiles
These breakfast chili chilaquiles are nothing short of a maximum weekend breakfast luxury.
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.
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 the corn tortillas in quarters.
Heat a small skillet on medium heat and add canola oil.
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 to cook the remaining tortillas in batches. Set them aside when done.
For the Scrambled Eggs:
Cut the onion, and the green and red bell peppers. Set aside.
In a medium size 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 bell peppers to the skillet and 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…
…add the salt and pepper.
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:
While the eggs are cooking, shred the cheese and set aside.
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 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).
Next, add the scrambled egg on top of the chips…
…top with the remaining chili.
Then top with the shredded cheese.
Garnish with slices of avocado and green onion and serve warm.
Thank you so much for stopping by CCC!
SUBSCRIBE TO CCC
Don’t Miss a CCC Recipe! Subscribe now to Coupon Clipping Cook and get an email each time we have a new post. CLICK HERE TO SUBSCRIBE TO COUPON CLIPPING COOK.
Breakfast Chili Chilaquiles
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:
Very good, i like a lot, i will make it at my home, thanks for share
Hi There and thank you so much for stopping by!
These look so great! Thanks for submitting to YG – we hope you will continue submitting as we, the new co-owners, refurbish and redesign the entire site. Thank you! We are sharing on our FB page today as part of the National #tortillachip Day!
Hi There! Thank you very much for stopping by and for sharing this recipe on FB today! Yes for sure I’ll be over to YG, love your site!
You can also try cooking the eggs in the fried tortilla strips if you’re looking for a creamier dish. I usually take the eggs and tortilla strips off the burner right before they start solidifying and add the chili or salsa, stir, and top with Mexican cream and queso fresca.
Hi Michael, that sounds really good. And with the Mexican cream and queso fresca, wow. I’m going to make it like this next time for sure. Have a nice weekend!