Chilaquiles
If you've got tomatillos, husked, dried chiles de árbol and day-old corn tortillas, you're most of the way to this vegetarian: about 70 minutes of cooking across 7 steps. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 7 steps.
You'll mainly reach for frying pan / skillet and saucepan. At medium difficulty across 7 steps, it's manageable with a little attention. As written, it's meat-free.
What you'll need
Shopping list (5)
Pantry staples (you likely have these)
Diet: vegetarian — no meat or fish, based on every ingredient listed below.
Contains: Dairy Egg
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Cut the tortillas into triangles and shallow-fry them in the oil over medium-high heat in batches until crisp and golden, then drain on paper towels and reserve.
- Simmer the tomatillos, chiles de árbol, garlic, and half the onion in the water for about 10 minutes until the tomatillos turn olive-green and soften.
- Blend the cooked mixture with its liquid until smooth, then season the salsa with salt and pepper.
- Pour the salsa into a wide skillet over medium heat and simmer for 5 minutes to deepen the flavor, adjusting the consistency with a splash of water if needed.
- Fry the eggs in a little oil to your liking, cooking until the whites are fully set and the yolks have reached 71°C (160°F) for safety, around 3 minutes.
- Fold the crisp tortilla chips into the hot salsa just before serving so they soften slightly but keep some bite.
- Divide among plates, top each with a fried egg, the remaining sliced onion, crumbled queso fresco, and cilantro, and serve immediately.
You'll use: Frying pan / skillet · Saucepan · Blender
Ingredient substitutions
- Eggs
- ¼ cup unsweetened applesauce (baking) · 1 tbsp ground flax + 3 tbsp water per egg
Tips & common questions
How long does Chilaquiles take to make?
About 70 minutes from start to finish — an estimate based on the 7 steps and 12 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of eggs?
Try ¼ cup unsweetened applesauce (baking). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Chilaquiles vegetarian?
Its ingredients contain no meat, fish or shellfish, so it is suitable for vegetarians. Check any cheese for animal rennet if that matters to you.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Chilaquiles is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Chilaquiles at the Grand Cantina, Windsor, Ontario, 2025-09-01 04.jpg by Chris Woodrich, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.