This isn’t the most authentic version of chilaquiles, but it’s definitely the fastest! Authentic chilaquiles start with corn tortillas that are fried in oil in small batches before being combined with sauce and shredded queso fresco. Commonly topped with sliced avocados, sliced raw onions and crema to boot, chilaquiles are an amazing brunch dish and worth the time to make from “scratch.” My husband loves chilaquiles so much I’ve devised several shortcut methods so I can make this deliciousness during the workweek. Using tortilla chips instead of frying the tortillas saves you from the most time-consuming step, and it’s a great way to use up a seemingly endless giant bag of tortilla chips from Costco 😉
FIVE MINUTE CHILAQUILES
Recipe serves one very hungry person or two moderately hungry people. Use the pictures above to help determine serving sizes; when I cook quickly I never measure the ingredients – it saves a ton of time and the precise ratios don’t matter as much as personal taste. If you love cheese, add more than the torn up slice of sandwich cheese I used here! If you need extra protein, add an extra egg.
Salsa of your choice (if you like spicy, go for spicy. For best results, use something with more sauce-like/liquid consistency than pico de gallo)
A few ounces of soy chorizo (can with regular chorizo)
At least 1 cup of tortilla chips
1 beaten egg
1 slice of cheese, torn into pieces (or handful of shredded cheese)
GARNISH: Green onions, chopped cilantro, sour cream
- In nonstick pan, pan-fry soy chorizo and salsa on high for 1 minute.
- Add handfuls of chips and gently fold in until the chips are soft and evenly mixed in.
- Add shredded or sliced, torn cheese and 1 beaten egg – let the edges of the egg set before folding into the chip mixture.
- Serve with green onion, roughly chopped cilantro and sour cream.
- Enjoy, wish you made a bigger batch <3