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–+ servings
A plate of Chilaquiles Rojos topped with red salsa, melted cheese, sliced onions, chopped cilantro, and cream. Crispy tortilla chips peek through. A bowl of onions and a striped cloth napkin are nearby on a white surface.
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Chilaquiles Rojos (Sheet-Pan Broiled Method)

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.
4 peoplel

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.
Course: Main
Cuisine: Mexican
Author: Alejandra Graf
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