Dinner

Spicy Chicken Chilaquiles with Fried Egg, Queso Fresco, and Mexican Crema Recipe

Name: Spicy Chicken Chilaquiles with Fried Egg, Queso Fresco, and Mexican Crema Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 0.5 kilogram White Corn Tortillas; Olive Oil (as needed); 5 Serrano Chilies; 3 Tomatoes; 1/2 Onion; 2 cloves Garlic; 1/4 cup Water; Salt (to taste); Ground Black Pepper (to taste); 2 tablespoons Olive Oil; 4 Eggs; Mexican Crema (to taste); Queso Fresco (to taste)

ByNoah Steele December 16, 2025December 16, 2025

Jump to Recipe

Introduction

Chilaquiles is a classic Mexican breakfast dish featuring crispy tortilla chips simmered in a flavorful tomato and chili sauce. Topped with fried eggs, crema, and cheese, it’s a comforting and vibrant meal perfect for any day.

A black cast iron skillet filled with a single layer of yellow corn tortilla chips arranged in a circle. On top, there is a layer of chunky red salsa spread unevenly over the chips, followed by shredded light brown chicken scattered around the center. In the middle, a sunny-side-up egg with a bright yellow yolk and white edges sits prominently, topped with thin rings of purple onion. Small white cheese crumbles are sprinkled across the whole dish, with a few small green herb leaves scattered for garnish. The skillet is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

0.5 kilogram white corn tortillas
Olive oil, as needed

5 serrano chilies
3 tomatoes

½ onion
2 cloves garlic

Salt, to taste
Ground black pepper, to taste
4 eggs

Mexican crema, to taste
Queso fresco, to taste

Instructions

Step 1: Cut the tortillas into quarters. Spread them on a baking tray and drizzle with olive oil. Bake in the oven for a few minutes until they start to brown and crisp up.

Step 2: Remove seeds from the serrano chilies by breaking them in half. Toast the chilies and tomatoes on a comal or skillet until slightly charred.
Step 3: Blend the toasted tomatoes, serrano chilies, half an onion, and garlic cloves with ¼ cup of water until smooth.
Step 4: Heat two tablespoons of olive oil in a pot. Add the blended sauce, season with salt and pepper, and cook for several minutes until it thickens slightly. Pour the sauce over the freshly baked tortilla chips on a plate.

Step 5: Fry the eggs to your liking and place them on top of the sauced chilaquiles.
Step 6: Serve with Mexican crema and crumbled queso fresco on top for a creamy, tangy finish.

Tips & Variations

For extra flavor, add chopped cilantro or sliced avocado as garnish.

Adjust the number of serrano chilies to control the heat level to your preference.
Use a skillet to fry tortillas instead of baking for a crunchier texture.

Storage

Chilaquiles are best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet to maintain crispiness; avoid microwaving as it can make the chips soggy.