About this recipe
Chilaquiles rojos are one of my favorite Mexican breakfasts. Crispy tortilla chips, hot red salsa, and whatever toppings you want. This version comes together in under 20 minutes and works for everyone at the table: top with a fried egg, shredded chicken, scrambled tofu, or just cheese and crema.
If you love these, try my chilaquiles verdes for a tangy, tomatillo-based version.
What are chilaquiles?
Chilaquiles (pronounced “chee-lah-KEE-lays”) are fried or baked tortilla chips bathed in hot salsa. They’re a classic Mexican breakfast, typically served on weekends with refried beans on the side. The word comes from Nahuatl and roughly translates to “chiles and greens.”
There are two main versions: rojos (red salsa, made with tomatoes and dried chiles) and verdes (green salsa, made with tomatillos). Both are topped with crema, cheese, onion, and a protein of your choice.
Chilaquiles vs migas
Not the same thing. Migas are tortilla pieces scrambled directly with eggs (or tofu). There’s no salsa involved in the cooking. Chilaquiles are all about the salsa: hot, poured over crispy chips right before serving.
Why you’ll love this recipe
- 20 minutes. Faster than most breakfasts.
- Flexible protein. Fried egg, shredded chicken, scrambled tofu, or none at all.
- Simple ingredients. Tomatoes, serrano, garlic, onion, tortilla chips. That’s it.
- The salsa makes it. A quick blender salsa that simmers for 5 minutes and transforms everything it touches.
Ingredient notes
- Roma tomatoes. Use ripe ones — they should be slightly soft and deep red. Roma tomatoes have less water and more flesh, which gives the salsa body. If you can’t find romas, use 3 medium vine-ripe tomatoes instead.
- Serrano pepper. Optional, but it adds a bright, sharp heat that’s different from the dried chiles. One serrano keeps things medium. Two makes it spicy. Leave it out if you’re already using plenty of chiles de árbol.
- Garlic and white onion. Standard Mexican aromatics. They cook in the water with the tomatoes and chiles, then get blended into the salsa. No need to peel the garlic before boiling — the skin slips right off after cooking.
- Corn tortilla chips. Day-old tortillas work best because they have less moisture and fry crispier if you are going to make totopos from scratch. If you only have fresh ones, spread them out on the counter for a couple of hours to dry out before cutting. You can also make tortilla chips in the air fryer. Store-bought thick tortilla chips are fine in a pinch — avoid thin, heavily salted chips because they dissolve in the salsa.
- Queso fresco or cotija. Both are crumbly Mexican cheeses. Queso fresco is milder, and cotija is saltier and more pungent. Crumbled feta or vegan feta cheese is a reasonable substitute if you can’t find either.
- Mexican crema. Thinner and tangier than American sour cream. Sour cream works as a substitute, or make your own cashew-based crema for a plant-based option.
How to make chilaquiles rojos
- Make the salsa. Place the tomatoes, serrano, garlic, and onion in a saucepan. Cover with water. Bring to a boil, then cook over medium heat for 10 minutes, until the tomatoes are soft and the chiles are pliable.
- Blend. Transfer everything to a blender with ½ cup of the cooking water. Blend until smooth.
- Fry the salsa. Heat the oil in a large skillet over medium heat. Pour in the salsa (careful, it splatters). Season with salt. Simmer for 5 minutes until the color deepens and the flavors concentrate. The salsa needs to be very hot.
- Prepare your protein. While the salsa simmers, fry the eggs in a separate skillet, warm the shredded chicken, or prepare the scrambled tofu.
- Assemble. Divide the tortilla chips among shallow bowls. Pour the hot salsa over the chips immediately. The salsa must be very hot so the chips absorb the flavor while staying crispy on the edges.
- Top and serve. Add your protein, then crema, queso fresco, avocado, cilantro, and pickled onions. Serve immediately with refried beans on the side.
Use day-old tortillas. They have less moisture and fry crispier than fresh ones. Cut into triangles, then fry in oil, bake, or air-fry until golden. Store-bought thick tortilla chips work too. Avoid thin, salty chips because they’ll dissolve in the salsa.
Tips
- Salsa ahead of time. The salsa can be made a day ahead and refrigerated. Reheat until very hot before assembling.
- Heat level. 2 chiles de árbol + 1 serrano = medium-spicy. For mild, skip the árbol. For hot, add 4 or 5.
- The salsa must be hot. This is the most important step. If the salsa is lukewarm, the chips turn soggy without absorbing any flavor.
- Serve immediately. Chilaquiles are meant to be eaten right away. If you have leftover salsa, save it and make fresh chilaquiles the next day.
Protein options
Chilaquiles are customizable. Here’s what works:
- Fried egg. The most classic option. Runny yolk over the chips and salsa is the traditional way.
- Shredded chicken. Toss in a little of the red salsa to warm through. The most popular restaurant version.
- Scrambled tofu. Crumble firm tofu and sauté with turmeric, salt, and diced onion until golden. A solid plant-based option.
- No protein. Chilaquiles with just cheese and crema are perfect on their own.
Variations
- Chilaquiles verdes. Swap the red salsa for a tomatillo-chipotle sauce.
- With enchilada sauce. Use your favorite enchilada sauce if you want to skip making salsa from scratch.
- Chilaquiles divorciados. Half the plate with red salsa, half with green. A fun weekend breakfast presentation.
How to serve
Chilaquiles are a complete meal on their own, but they’re even better with:
- Refried beans on the side
- Guacamole
- Pickled red onions
- A cup of agua fresca or coffee
More Mexican breakfasts
Chilaquiles Rojos (Red Chilaquiles)
Crispy tortilla chips smothered in hot red salsa and loaded with your favorite toppings. Ready in 20 minutes with options for every protein preference: fried egg, shredded chicken, or scrambled tofu.
Equipment
- Medium saucepan
- large skillet
- Skillet (for frying eggs, if using)
Ingredients
For the red salsa:
- 4 roma tomatoes
- 1 chile serrano or 2 for spicier
- 2 cloves garlic
- ¼ white onion
- 1 tablespoon vegetable oil or avocado oil
- Salt to taste
- 1 sprig of cilantro or epazote optional, for a more authentic flavor
For the chilaquiles:
- 8 cups tortilla chips store-bought, homemade fried, or air fryer totopos
- Salsa from above or 2 cups store-bought red salsa, heated
Protein (choose one):
- 4 fried eggs most traditional
- 2 cups shredded chicken warmed in a little salsa
- 1 block 14 oz firm tofu, pressed, crumbled and mixed with salt, and diced onion
Instructions
- Make the salsa. Place the tomatoes, serrano, garlic, and onion in a saucepan. Cover with water. Bring to a boil and cook over medium heat for 10 minutes until the tomatoes are soft and the chiles are pliable.
- Blend. Transfer everything to a blender with ½ cup of the cooking water. Blend until smooth.
- Fry the salsa. Heat the oil in a large skillet or pot over medium heat. Pour in the salsa (careful, it will splatter). Add the cilantro or epazote if using. Season with salt. Let it simmer for 5 minutes until the color deepens and the flavors concentrate. The salsa needs to be very hot.
- Prepare your protein. While the salsa simmers, fry the eggs in a separate skillet, warm the shredded chicken in a little salsa, or prepare the scrambled tofu.
- Assemble. Divide the tortilla chips among shallow bowls or plates. Pour the hot salsa over the chips immediately. The salsa must be very hot so the chips absorb the flavor while staying crispy on the edges.
- Top and serve. Add your protein, then crema, queso fresco, red onion, avocado, cilantro, and radishes. Serve immediately with refried beans on the side if you like.
Notes
- Salsa ahead of time: The salsa can be made a day ahead and refrigerated. Reheat until very hot before pouring over the chips.
- Tortilla chips: Day-old corn tortillas cut into triangles and fried in oil are the most traditional. Air fryer totopos or thick store-bought chips work too. Avoid thin, salty chips — they’ll dissolve in the salsa.
- Day-old tortillas work better: They have less moisture and fry crispier than fresh ones.
- Heat level: 2 chiles de árbol + 1 serrano gives a medium-spicy salsa. For mild, use only the serrano. For hot, add 4 or 5 chiles de árbol.
- What is epazote? A Mexican herb with a unique earthy flavor. Not essential, but it makes the salsa taste more authentic. Find it at Mexican grocery stores or farmers’ markets.
- Protein: The most classic option is a fried egg with a runny yolk on top. Shredded chicken tossed in a bit of the salsa is the most popular restaurant version. Scrambled tofu with turmeric and onion is a great plant-based option. Or skip the protein entirely — chilaquiles with just cheese and crema are perfect on their own.
- Serve immediately: Chilaquiles are meant to be eaten right away. The chips get soggy fast. If you have leftover salsa, save it and make fresh chilaquiles the next day.
- Storage: Do not store assembled chilaquiles. Leftover salsa keeps in the fridge for up to 5 days or freezer for up to 3 months.
Nutrition
Serving: 1gCalories: 489kcalCarbohydrates: 67gProtein: 15gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 10gMonounsaturated Fat: 5gTrans Fat: 0.1gSodium: 1221mgPotassium: 640mgFiber: 7gSugar: 6gVitamin A: 1042IUVitamin C: 20mgCalcium: 141mgIron: 3mg
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
Come say hi on Instagram—I’d love to hear what you’re cooking.