Pioneer Woman Chilaquiles

Pioneer Woman chilaquiles are a crispy-chewy skillet breakfast with fried corn tortillas, tomatillo salsa and runny eggs that come together in 35 minutes. Save this easy breakfast for dinner idea for weekend brunch, Cinco de Mayo or busy weeknights, because it's a one-skillet Mexican classic.

Toss the chips into the simmering salsa just before you serve, because that keeps a little crunch in every bite. Wait too long and they soak through into a soft, mushy pile.

Frying the tortillas yourself in 375°F oil gives them a sturdy, golden crunch that bagged chips can't match. Basting the eggs with hot oil sets the whites while the yolks stay runny, so the top looks as good as it tastes.

Pioneer Woman Chilaquiles

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Course: BreakfastCuisine: American, MexicanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

661

kcal

Crisp fried tortilla pieces get coated in warm green salsa, then topped with cool avocado, tangy sour cream and crumbly cheese. A fried egg with a runny yolk on top ties it together.

Ingredients

• 3/4 c. vegetable oil, divided
  

• 16 (5-inch) corn tortillas, cut into sixths
  

• Kosher salt, to taste
  

• 2 c. Homemade Tomatillo Salsa
  

• 1 c. chicken broth or water
  

• 6 large eggs
  

• Ground black pepper, to taste
  

• 2 avocados, sliced
  

• 1/2 small red onion, thinly sliced
  

• 1 jalapeño, thinly sliced (optional)
  

• 1/2 c. crumbled queso fresco
  

• 1/4 c. chopped fresh cilantro
  

• 1/4 c. sour cream, to serve
  

• Hot sauce, to serve
  

• Lime wedges, to serve
  

Directions

• Fry the tortillas: Heat 1/2 cup of the oil in a large cast-iron skillet over medium heat until it reaches 375°F and shimmers. Fry the tortilla pieces in batches for 1 to 1 1/2 minutes, turning once, until crisp but not yet browned.
• Drain and salt: Move the fried tortillas to a paper towel-lined plate to drain. Sprinkle them with kosher salt to taste and set them aside.
• Simmer the salsa: Wipe the skillet clean, then add 2 cups tomatillo salsa and 1 cup chicken broth or water. Heat over medium heat until simmering, then add the chips and stir gently to coat.
• Baste the eggs: Heat the remaining 1/4 cup oil in a medium nonstick skillet over medium heat and add half the eggs, one at a time. Season with salt and pepper, then once the whites begin to turn white, spoon the hot oil over only the whites to set them slowly.
• Finish the yolks: After 1 to 2 minutes, once the whites are no longer jiggly, spoon the oil over the yolks too. Keep spooning until the eggs reach the doneness you want.
• Drain the eggs: Lift the eggs out with a slotted spatula and drain them briefly on a paper towel. Repeat the basting process with the remaining eggs.
• Top and serve: Pile the chilaquiles with the sliced avocados, red onion, jalapeño if using, queso fresco and cilantro. Serve hot with the fried eggs, sour cream, hot sauce and lime wedges.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, OXO 12-inch locking tongs, OXO stainless slotted spoon, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use store-bought tortilla chips for chilaquiles?

Yes, just pick a sturdy, thick chip that can stand up to the salsa without turning to paste. Skip the frying step and warm the salsa with the broth, then toss the chips in right before serving.

What can I use instead of tomatillo salsa?

Store-bought salsa verde works well, and red enchilada sauce makes a tasty switch. Store-bought sauces are often thinner than homemade, so use less broth to keep the chips from getting soggy.

Can I make chilaquiles ahead of time?

You can fry the tortilla pieces and make the salsa ahead, but keep them apart until you're ready to eat. Chilaquiles are best right after the chips hit the salsa, since they lose their crunch as they sit.

Can I add meat to chilaquiles?

Leftover chicken, beef or pork all work. Fold the meat into the salsa to warm it up before you add the chips, which makes the dish heartier.

What's the most common chilaquiles mistake?

Letting the chips sit in the salsa too long is the big one, since they turn soft and mushy. Toss them just before serving and put the dish on the table right away.