about this recipe
These are not traditional chilaquiles—and that’s the whole point.
Instead of simmering tortilla chips directly in salsa, this version uses a sheet-pan, broiled approach that keeps the chips crunchy while still delivering all the flavor you crave. Same ingredients, same soul… just a very different way of getting there.
If you love chilaquiles but don’t always love soggy chips or standing over the stove, this method is for you.
Why I love this
- All the classic chilaquiles flavors, without the mush
- Crunchy chips + melty cheese + warm salsa, layered intentionally
- Faster and less hands-on than the traditional method
- Easy to customize for breakfast, brunch, or dinner
- Perfect for feeding a group straight from one pan
Ingredient notes
- Tomatoes & chiles: Fresh tomatoes and serranos create a bright, lightly charred salsa base; use jalapeño if you want less spice.
- Tortilla chips: Use thick, sturdy totopos. Thin chips will not hold up.
- Cheese: Oaxaca, mozzarella or Monterey Jack work beautifully.
- Broth or water: Keeps the salsa light and pourable, not heavy or paste-like.
Variations
- Add shredded chicken or a fried egg for a heartier meal
- Use poblano or jalapeño instead of serrano for less heat
- Finish with avocado slices, guacamole, or pickled onions for contrast
Home-Cook to Home-Cook Tips
- Don’t overblend the salsa; a little texture is a good thing
- Broil just until melted—too long and the sauce will dry out
- Serve immediately; this version is all about contrast
The Bottom Line
These chilaquiles don’t try to replace the traditional version.
They offer another way to enjoy the flavors—one that’s faster, crunchier, and perfect for real life.
Different doesn’t mean wrong.
Sometimes it just means exactly what you need today.
Chilaquiles Rojos (Sheet-Pan Broiled Method)
Equipment
Ingredients
For the red salsa
- 4-5 medium tomatoes
- 1-2 serrano chiles
- ¼ white onion
- 2 garlic cloves
- 1-2 tablespoons vegetable oil
- ½ cup water or chicken/vegetable broth
- 1 teaspoon kosher salt or to taste
For assembling
- 6-7 cups sturdy tortilla chips totopos
- 1½ -2 cups melty cheese grated
- ¼–½ cup crema optional
- ¼ cup thinly sliced white or red onion
- ¼ cup fresh cilantro
Optional toppings
- Fried eggs
- Shredded chicken
- Sliced avocado
Instructions
- Heat the vegetable oil in a small pot over medium-high heat. Add the whole tomatoes and cook, turning occasionally, until blistered and lightly charred on all sides. Add the serrano chiles, onion, and garlic, pour in the water or broth, reduce the heat to medium, and simmer for 8–10 minutes, until everything is soft and fragrant.
- Transfer everything to a blender, add the salt, and blend until completely smooth. Return the salsa to the pot and simmer for 5–7 minutes, until slightly thickened and well seasoned. Taste and adjust salt if needed.
- Preheat the broiler. Pour the hot salsa onto a rimmed sheet pan and spread it into an even layer. Sprinkle the cheese evenly over the top and broil for 2–4 minutes, just until the cheese is melted and bubbling.
- Arrange the tortilla chips on a large serving platter. Carefully spoon the hot salsa-and-cheese mixture over the chips, coating them without completely drowning them. Finish with crema, sliced onion, and fresh cilantro, and add eggs, chicken, or avocado if you like.
- Serve immediately, while the chips still have some crunch and the cheese is perfectly melty.
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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I am Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes — some Mexican, mostly plant-based — that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I am also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications. Follow along on my social accounts for daily inspiration, tips, and delicious recipes! I would love to hear about you! Send me a DM on Instagram, and we can talk all things food 🍽️✨