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Crispy Chilaquiles with Fried Eggs and Cotija Cheese

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A quick and easy recipe featuring crispy corn tortilla chips coated in a smoky tomato-chipotle sauce, topped with runny fried eggs and crumbly cotija cheese. Perfect for brunch or casual dinners, this dish balances crunch, creaminess, and bold flavors.

Ingredients

Scale
  • 6–8 corn tortillas, cut into triangles (preferably day-old)
  • Vegetable oil (for frying, such as canola or sunflower oil)
  • 1 cup tomato sauce (homemade or store-bought, rich and without too many herbs)
  • 1–2 chipotle peppers in adobo, minced (adjust to taste)
  • 2 cloves garlic, minced
  • ½ medium onion, finely chopped
  • ½ cup chicken broth (low sodium preferred)
  • 2–4 fried eggs (sunny side up or over easy)
  • ½ cup cotija cheese, crumbled
  • A handful fresh cilantro, chopped
  • Lime wedges (for serving)
  • Salt and pepper to taste

Instructions

  1. Cut 6-8 corn tortillas into triangles.
  2. Heat about 1 inch of vegetable oil in a large skillet over medium-high heat to about 350°F (175°C).
  3. Fry tortilla pieces in batches until golden and crisp, about 2-3 minutes per batch.
  4. Use a slotted spoon to transfer chips to a paper towel-lined plate to drain excess oil. Set aside.
  5. In a medium saucepan, heat 1 tablespoon of oil over medium heat.
  6. Add minced onion and garlic; sauté until translucent and fragrant, about 3-4 minutes.
  7. Stir in tomato sauce and minced chipotle peppers.
  8. Pour in chicken broth and simmer gently for 8-10 minutes to meld flavors and slightly thicken. Season with salt and pepper to taste.
  9. Gently toss the fried tortilla chips into the warm sauce, coating them evenly but without making them soggy.
  10. In a clean skillet, heat a small amount of oil over medium heat.
  11. Crack eggs carefully and fry sunny side up or over easy, seasoning lightly with salt and pepper. Keep yolks runny.
  12. Plate the sauced chips, top with fried eggs, and sprinkle generously with crumbled cotija cheese and chopped cilantro.
  13. Serve with lime wedges on the side.

Notes

Use day-old tortillas for best crispness. Maintain oil temperature around 350°F (175°C) for frying chips. Toss chips gently in sauce off heat to keep them crispy. Fry eggs with runny yolks for best texture. Serve immediately to avoid sogginess. For dairy-free, substitute cotija cheese with toasted pumpkin seeds or avocado slices. Baking chips is a lighter alternative to frying.

Nutrition

Keywords: chilaquiles, crispy chilaquiles, fried eggs, cotija cheese, Mexican breakfast, brunch recipe, easy chilaquiles, tortilla chips, chipotle sauce

Find it online: https://magnetmeal.com/crispy-chilaquiles-with-fried-eggs-and-cotija-cheese-easy-homemade-recipe/