Chilaquiles Recipe

Corn tortillas: These are the base of the dish, cut into triangles and fried until crispy.

Salsa: This coats the tortillas and adds a rich, spicy flavor.

Crumbled cheese: Adds a salty, creamy element to the dish.

Sour cream: Provides a tangy, creamy contrast to the spicy salsa.

Avocado: Sliced and added on top for a fresh, buttery flavor.

Cilantro: Chopped and sprinkled on top for a burst of freshness.

Vegetable oil: Used for frying the tortillas until they are golden and crispy.

When frying the tortilla triangles, make sure the oil is hot enough before adding them to the pan. You can test this by dropping a small piece of tortilla into the oil; if it sizzles immediately, the oil is ready. This ensures that the tortillas become crispy and golden without absorbing too much oil.

• corn tortillas - Substitute with flour tortillas: Flour tortillas can be used if you prefer a softer texture, though the flavor will be slightly different.

• salsa - Substitute with enchilada sauce: Enchilada sauce can provide a similar flavor profile with a bit more depth and richness.

• crumbled cheese - Substitute with feta cheese: Feta cheese offers a similar crumbly texture and a tangy flavor that complements the dish well.

• sour cream - Substitute with Greek yogurt: Greek yogurt provides a similar creamy texture and tangy flavor, with added protein.

• avocado - Substitute with guacamole: Guacamole can be used to add a similar creamy texture and rich flavor, with the added benefit of seasoning.

• cilantro - Substitute with parsley: Parsley can be used if you prefer a milder herb flavor or if you are among those who find cilantro tastes soapy.

• vegetable oil - Substitute with olive oil: Olive oil can be used for a slightly different flavor and is a healthier fat option.

• Allow the chilaquiles to cool completely before storing. This prevents condensation, which can make the tortillas soggy.
• Transfer the cooled chilaquiles to an airtight container. If you have multiple layers, separate them with parchment paper to avoid sticking.
• Store the container in the refrigerator for up to 3 days. For best results, consume within this timeframe to maintain the texture and flavor.
• To freeze, place the chilaquiles in a freezer-safe container or heavy-duty freezer bag. Remove as much air as possible to prevent freezer burn.
• Label the container with the date to keep track of freshness. Chilaquiles can be frozen for up to 2 months.
• When ready to reheat, thaw the chilaquiles in the refrigerator overnight. This ensures even reheating and maintains the quality.
• Reheat in a skillet over medium heat, adding a splash of salsa or vegetable oil if needed to refresh the flavors and texture.
• Alternatively, reheat in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through. Cover with foil to prevent drying out.
• Avoid microwaving, as it can make the tortillas rubbery and less enjoyable.
• Garnish with fresh toppings like crumbled cheese, sour cream, avocado slices, and chopped cilantro just before serving to restore the vibrant flavors and textures.

• Preheat your oven to 350°F (175°C). Spread the leftover chilaquiles evenly on a baking sheet. Cover with aluminum foil to prevent them from drying out. Bake for about 10-15 minutes until heated through.

• Heat a non-stick skillet over medium heat. Add a small amount of vegetable oil to the pan. Add the leftover chilaquiles and stir occasionally until they are warmed up and slightly crispy again, about 5-7 minutes.

• Place the chilaquiles in a microwave-safe dish. Cover with a microwave-safe lid or a damp paper towel to retain moisture. Microwave on high for 1-2 minutes, stirring halfway through, until they are heated evenly.

• For a quick and easy method, use a toaster oven. Preheat the toaster oven to 350°F (175°C). Place the chilaquiles on a toaster oven tray and cover with aluminum foil. Heat for about 10 minutes or until warmed through.

• If you have an air fryer, preheat it to 350°F (175°C). Place the chilaquiles in the air fryer basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Frying pan: Used to heat the oil and fry the tortilla triangles until crispy and golden.

• Spatula: Handy for flipping the tortilla triangles to ensure they fry evenly on both sides.

• Tongs: Useful for handling the hot tortilla triangles when removing them from the pan.

• Measuring cup: Essential for accurately measuring the salsa, cheese, and sour cream.

• Knife: Needed for slicing the avocado and chopping the cilantro.

• Cutting board: Provides a safe surface for slicing the avocado and chopping the cilantro.

• Serving plate: Used to serve the finished chilaquiles with all the toppings.

• Paper towels: Useful for draining excess oil from the fried tortilla triangles.

Use pre-made tortilla chips: Save time by using store-bought tortilla chips instead of frying your own.

Ready-made salsa: Opt for a high-quality store-bought salsa to cut down on prep time.

Pre-crumbled cheese: Purchase pre-crumbled cheese to avoid the extra step of crumbling it yourself.

Pre-sliced avocado: Buy pre-sliced avocado or use guacamole to save time on slicing.

Chopped cilantro: Use pre-chopped cilantro available in the produce section to skip the chopping step.

One-pan method: Cook everything in one pan to reduce cleanup time.