Chilaquiles Rojo
on Nov 28, 2019, Updated May 28, 2025
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This Chilaquiles Rojos recipe is a traditional Mexican breakfast dish that consists of crispy tortilla chips tossed in a red sauce made from tomatoes and chilies. Chilaquiles are often topped with avocado, crema, and a fried egg for serving.
Looking for more breakfast recipes? Try our Jammy Eggs with Chili Butter and Garlic Yogurt and Salmon Gravlax (Cured Salmon!).
What are Chilaquiles Rojos?
Chilaquiles are a popular and traditional Mexican breakfast. They can vary from Rojos, or Verde (red or green). They are a great way to repurpose any leftover tortillas that are tossed in a salsa.
Recipe Ingredients
Below are the ingredients you need to make this recipe, including all our tips and substitutions.
- Corn tortillas
- Red sauce
- Toppings of choice
The full list of ingredients with exact quantities can be found on the recipe card below.
Tips and Substitutions
- For the best texture when making your tortilla chips, use stale corn tortillas.
- Add any of your favorite toppings, ranging from avocado, thinly sliced red onions, shredded chicken, or eggs.
How to Make Chilaquiles Rojo
Preheat your oven to 400 degrees and on a sheet tray, roast your tomatoes, onion, jalapeño, garlic cloves, olive oil, chipotles in adobo sauce, salt, and pepper to taste. Roast for 30-45 minutes. After, add to a blender until smooth.
In a skillet, heat up your sauce and add in your tortilla chips. Toss to coat and don’t let them sit too long to get soggy in the heat. Transfer to a plate and fry your eggs in the same skillet. Top your chilaquiles with your fried eggs, cilantro, red onions, avocado, and queso fresco, and serve immediately!
The full detailed instructions can be found on the recipe card below.
Serving Recommendations
Looking for some ideas to serve with these Chilaquiles Rojos? We have you covered. See below for ideas:
Chilaquiles Rojos FAQS
Yes, you can prepare the sauce and chips ahead of time, but it is recommended to combine the two at the time of serving so the chips stay crispy.
Traditionally, chilquiles rojos are spicy as the tomato base is made with chilies. However, you can adjust your sauce to your liking depending on your spice preference.
Yes, you can definitely use store-bought corn tortilla chips!
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30 Minute Chilaquiles Rojos: A Traditional Mexican Breakfast
Ingredients
- 5 to 6 large roma tomatoes
- 1 large white onion
- 1 large jalapeno
- 5 large garlic cloves
- 1 tablespoon extra-virgin olive oil
- 3 chipotles in adobo sauce
- Kosher salt and freshly ground black pepper
- 2 ounce tortilla Chips
- Toppings, such as a fried egg, cilantro, red onions, avocado, queso fresco
Instructions
- Preheat your oven to 400 degrees and on a sheet tray roast your tomatoes, onion, jalapeño, garlic cloves, olive oil, chipotles in adodo sauce, salt and pepper to taste. Roast for 30-45 minutes. After, add in a blender until smooth.
- In a skillet, heat up your sauce and add in your tortilla chips. Toss to coat and don’t let them sit too long to get soggy in the heat. Transfer to a plate and fry your eggs in the same skillet. Top your chilaquiles with your fried eggs, cilantro, red onions, avocado and queso fresco, serve immediately!
Notes
- For the best texture when making your tortilla chips, use stale corn tortillas.
- Add any of your favorite toppings, ranging from avocado, thinly sliced red onions, shredded chicken, or eggs.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
One of my favorite savory breakfasts to prepare! I hope you enjoy this recipe!