Coupon Clipping Cook

Breakfast Chili Chilaquiles

Maximum weekend breakfast luxury.

14-Breakfast-Chili-Chilaquiles

If you like things that are tortilla chip related you’ll love Chilaquiles.

Chilaquiles is a traditional Mexican dish that’s made with 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 kind of crispy too…that’s what this is like.  It’s so good.

This recipe has layer after layer of deliciousness.  Starting with the homemade crispy tortilla chips that are mixed in with chili (with meat and beans).  Once the tortilla chips get a little soft, 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. It’s really good.

Let’s check out the ingredients.

Chilaquiles

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

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

Here’s how to make it.

For the Tortilla Chips:

1-cut-corn-tortilla

Cut the corn tortillas in quarters.

2-add-canola-oil-to-pan

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

3-fry-tortilla-chips

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

4-fry-tortillas

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

5-tortilla-chips

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:

9-chop-veggies-for-eggs

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

6-add-eggs-in-bowl

In a medium size bowl, add the eggs…

7-add-milk-to-eggs

…and milk.

8-whisk-eggs

Whisk together, and set aside for a moment.

10-add-butter-and-bell-pepper

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

11-add-onion-and-red-bell-pepper

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

12-add-butter-to-pan

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

13-add-egg-to-pan

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

14-scramble-eggs

Continue stirring the eggs and veggies…

15-salt-and-pepper-scramble-eggs

…add the salt and pepper.

16-scramble-eggs

When the eggs are completely cooked, remove the pan from the heat and set aside.

For the Chilaquiles:

19-shred-cheese

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

17-chili-in-skillet

Heat a skillet on medium heat and add the chili.

18-add-water-to-chili

If the chili is on the thick side, add ¼ cup of water or a little more if needed to thin it out just a bit.

20-add-chips-to-chili

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

21-add-chips-to-chili

Coat each chip with the chili.

22-chili-and-tortilla-chips

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).

23-eggs-on-tortilla-chips

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

24-chili-on-tortilla-chips

…top with the remaining chili.

25-cheese-on-Chilaquiles

Then top with the shredded cheese.

1-Breakfast-Chili-Chilaquiles

Garnish with slices of avocado and green onion, and serve while warm.  So good.

4-Breakfast-Chili-Chilaquiles

Thank you so much for stopping by CCC!

More Recipes with Chili You May Like:

Jalapeno Chili Dog

Grilled Cheese and Chili Sandwich

Three Cheese Chili Omelet

Spicy Chipotle and Pasilla Con Carne

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Print Recipe

Breakfast Chili Chilaquiles

Maximum weekend breakfast luxury.

Course Breakfast
Cuisine Mexican
Keyword Chilaquiles
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 2

Ingredients

For the Tortilla Chips:

  • 5 corn tortillas, cut into triangular shaped quarters
  • ½ cup canola oil

For the Scrambled Eggs:

  • 3 eggs
  • 2 tablespoons milk
  • ¼ cup chopped green bell pepper
  • ¼ cup chopped red bell pepper
  • ¼ 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)
  • ¼ 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:

  1. Cut the corn tortillas in quarters.  Set aside for a moment.  

  2. 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.  

  3. Continue the process for the remaining tortilla pieces in batches. Set aside the tortilla chips aside when done.

For the Scrambled Eggs:

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

For the Chilaquiles:

  1. Heat a skillet on medium heat and add the chili. If the chili is on the thick side, add ¼ cup of water or a little more if needed to thin it out just a bit. 

  2. Once the chili is hot, add the tortilla chips in the pan with the chili.
  3. Coat each chip with the chili. 

  4. When the chips start to soften, turn off the heat and remove the tortilla chips along with some of the chili on to the serving plates (reserve 1/2 of just the chili in the pan). 
  5. On the serving plates, top the chili and tortilla chip mixture with scrambled eggs.  

  6. Top the eggs with the remaining chili from the pan. Then top with shredded cheese. 

  7. Garnish with slices of avocado and green onion. Serve while warm.

Recipe Video

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8 Comments

  1. Very good, i like a lot, i will make it at my home, thanks for share

  2. 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!

  3. 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!

  4. heloo

    this site is very nice

    …………

    where are you from?