These red chilaquiles are the best fun breakfast or brunch recipe. It has layers of delicious flavor AND is loaded with nutrients! I’m all about sneaking in extra veggies where I can, especially for breakfast, and this is the perfect recipe for it. They’re gluten free, and can easily be made dairy free or vegan.
Easy Red Chilaquiles
I love making Mexican-inspired recipes and salty breakfasts are my go-to. Chilaquiles are a classic Mexican dish made of tortilla chips soaked in sauce – either green or red – and they can be served with eggs or shredded chicken.
Ever since I made these red chilaquiles, they’ve been a hit. It’s the most perfect high-protein, veggie-filled recipe. The tomatoes add antioxidants and vitamins, while the eggs and feta add protein. Plus, the tortilla chips add a perfect flavor twist. If you’re looking for something a little different, then these red chilaquiles are for you!
This recipe is made with roasted tomatoes, spiced up with jalapeños, and mixed up with cilantro. The sauce is savory and slightly spicy and seasoned with onions and garlic.
The nachos then get mixed up with the sauce in your skillet or pan. You can serve it as is, or top it off with avocado, cilantro, and sliced red onion. It’s both cozy and healthy, perfect for breakfast or brunch!
Why you’ll love this recipe
- These red chilaquiles are a crowd pleaser and super easy to make
- This recipe is gluten free, and can be made dairy free or vegan
- The sauce can be prepped ahead and is freezer-friendly
How to make red chilaquiles
We’ll break this recipe into three steps: the sauce, the tortilla chips, and the toppings.
Sauce
- Roast the tomatoes in the oven until charred and tender.
- Blend the roasted tomatoes with fresh cilantro and spicy jalapeños.
- In a medium pan, sauté the onions and garlic. Then add the tomato mix pure to your pan and stir stir stir.
Tortilla chips
- Bake tortilla chips for extra flavor. Adding the baked tortilla chips to your simmering sauce should be the last step, just before serving these red chilaquiles. Otherwise, the tortilla chips will become soggy. Once you’ve added the baked tortilla chips, eat right away.
Toppings
- Cook your eggs (fried, scrambled, or poached) while the sauce is simmering.
- Once served, top these red chilaquiles with crumbled feta cheese, fresh cilantro leaves, and creamy avocado.
*A quick note: chilaquiles are best enjoyed right after serving. The tortilla chips will not hold for long before they get soft and soggy. Store leftover sauce (without the tortilla chips) in the fridge in an airtight container for up to three days, or in the freezer for up to three months.
Recipe variations
- Make it vegan: just leave out the eggs and the cheese. For extra protein, serve with black beans on the side.
- Make it for dinner: swap the eggs for shredded chicken.
- Make it kid-friendly: just leave the jalapeños out.
More brunch recipes to try:
Make sure to tag me @cravebysaldemar on Instagram if you make these red chilaquiles. To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above.
If you tried these red chilaquiles let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest and Instagram for more delicious recipes!
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The Best Red Chilaquiles
- Total Time: 55 minutes
- Yield: 2–4 servings 1x
Description
This red chilaquiles recipe has layers of delicious flavor AND is loaded with nutrients! They’re gluten free, and can easily be made dairy free or vegan.
Ingredients
- 1 1/2 lb tomatoes (700 g, about 7 tomatoes, or 1 can of tomatoes)
- 3–5 jalapeño slices
- 6–8 cilantro sprigs
- 1 onion, quartered and sliced
- 1 garlic clove, minced
- 1 bag of tortilla chips
- 4 eggs
- Salt and pepper, to taste
Toppings:
- Avocado
- Feta cheese, crumbled
- Cilantro
Instructions
- Turn your oven broiler on, and place tomatoes on a baking dish. Broil for 10-20 minutes, or until tomato skins’ have blackened. Remove from oven and let cool for 5 minutes.
- In the meantime, in a medium pan, heat the olive oil and sauté the onions and garlic over medium heat for about 5 minutes, or until onions are translucent and garlic is golden. Stir to avoid from sticking to the bottom of the pan or burning.
- Transfer tomatoes along with its juices to a blender. Add cilantro sprigs and jalapeño slices, and blend.
- Add the tomato mixture to the pan. Turn heat to low, stir in salt and pepper to taste, and let simmer for about 10-15 minutes.
- Heat your oven to 350 F / 180 C and line a baking sheet with parchment paper. Place your tortilla chips on the baking sheet and spread them evenly to create an even layer. Bake the chips for 5-7 minutes, until the tortilla chips are slightly golden brown. Remove from oven.
- Prep and cook the eggs (fried, scrambled, or poached).
- Add in tortilla chips to the pan. Using a spatula, gently toss them until all of the chips are coated in sauce. Then, remove pan from heat. *I like my chips slightly tender yet firm. If you like softer chips, cover the pan and wait for 2-3 minutes. Do not wait longer or you’ll get soggy chips.
- Serve immediately. Divide chips among plates, top with eggs, crumbled feta, avocado, and cilantro.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
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