Chilaquiles

Chilaquiles

The Secret to Perfect, Non-Soggy Chilaquiles

The biggest mistake with homemade chilaquiles is sogginess. Traditional tortilla chips are too thin and instantly turn to mush when hit with hot sauce.

The fix? Zack’s Mighty Tortilla Chips. Because they are cut from real corn tortillas, they have a thick, sturdy structure that absorbs the smoky salsa roja while retaining a perfect, satisfying crunch.

Here is how to make restaurant-quality chilaquiles at home in 30 minutes.

Prep time: 15 mins | Cook time: 15 mins | Servings: 2–3

Ingredients

The Salsa & Base:

  • 1 bag (7.5 oz) Zack's Mighty Sea Salt Tortilla Chips 
  • 4 large Roma tomatoes
  • ½ medium White onion, wedged
  • 2 Jalapeño or serrano peppers
  • 2 Garlic cloves, unpeeled
  • 1 cup Chicken or vegetable broth
  • 1 tsp Dried Mexican oregano
  • 1 tbsp Avocado oil
  • 2 to 3 Large eggs
  • Salt to taste

The 10-Minute Pickled Onions:

  • ½ Red onion, thinly sliced
  • ½ cup Apple cider vinegar
  • ½ cup Warm water
  • 1 tsp Sugar
  • 1 tsp Salt

The Toppings:

  • ½ cup Cotija or Queso Fresco, crumbled
  • ¼ cup Fresh cilantro leaves

Step-by-Step Instructions

  1. Quick-Pickle the Onions: Whisk the vinegar, warm water, sugar, and salt in a small bowl until dissolved. Submerge the sliced red onions and set aside.
  2. Char the Aromatics: Heat a dry skillet over medium-high heat. Roast the whole tomatoes, onion wedges, peppers, and unpeeled garlic for 8–10 minutes until blistered and blackened in spots. Peel the garlic once cool.
  3. Blend the Salsa: Transfer the charred veggies, garlic, oregano, a pinch of salt, and half the broth into a blender. Blend until smooth. Add more broth if the sauce is too thick; it should be easily pourable.
  4. Fry the Salsa: Heat the avocado oil in a deep skillet over medium heat. Carefully pour in the salsa (it will sizzle) and simmer for 5 minutes until the color deepens. Taste and adjust salt.
  5. Toss the Chips: Turn off the heat. Dump the entire bag of Zack’s Mighty chips into the skillet. Gently fold until every chip is coated. Let them rest for 1 minute to absorb the flavor without losing their crunch.
  6. Fry the Eggs: In a separate non-stick skillet over medium-low heat, fry your eggs sunny-side up until the whites are set but the yolks are still runny.

Plating and Serving

  1. Divide the Chips: Spoon the warm, salsa-coated chips into wide bowls or onto plates, distributing them evenly.
  2. Add the Eggs: Top each portion immediately with a hot fried egg.
  3. Garnish: Generously scatter the crumbled cheese and fresh cilantro over the top.
  4. Finish and Serve: Crown each plate with a small handful of the tangy pickled red onions.
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