Pam's Favorite Chilaquiles

Pam's Favorite Chilaquiles is a vibrant and hearty Mexican breakfast dish that combines crispy homemade tortilla chips with a rich, tangy tomato sauce, perfectly seasoned with garlic, onion, and jalapeño for a gentle kick. This recipe is elevated with sunny-side-up eggs, creamy Mexican crema or sour cream, and a sprinkle of crumbled cotija or queso fresco for a blend of textures and bold, savory flavors. Fresh cilantro and slices of ripe avocado add a refreshing touch, while a squeeze of lime ties it all together with zesty brightness. Ready in just 45 minutes, this crowd-pleasing dish is ideal for brunch or dinner and showcases authentic Mexican ingredients and techniques. Serve Pam’s Favorite Chilaquiles with extra lime wedges and watch this irresistible comfort food steal the show!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 10 pieces corn tortillas
• 1 cup vegetable oil
• 4 large tomatoes
• 1 medium onion
• 2 pieces garlic cloves
• 1 pieces jalapeño
• 1 cup chicken or vegetable broth
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 4 large eggs
• 0.5 cup Mexican crema or sour cream
• 0.5 cup cotija cheese or queso fresco, crumbled
• 0.25 cup fresh cilantro, chopped
• 1 medium avocado, sliced
• 2 pieces lime wedges

Directions

Step 1

Cut the corn tortillas into 8 triangular wedges per tortilla and set aside.

Step 2

In a deep skillet, heat the vegetable oil over medium-high heat. Once hot, fry the tortilla wedges in batches until they are golden brown and crispy. Use tongs or a slotted spoon to transfer the chips to a paper towel-lined plate to drain any excess oil. Set aside.

Step 3

In a blender, combine the tomatoes, onion (cut into quarters), garlic cloves, jalapeño (seeds removed for less heat, if desired), and chicken or vegetable broth. Blend until the mixture is smooth.

Step 4

In a large skillet or saucepan, heat 1 tablespoon of vegetable oil over medium heat. Pour in the blended tomato mixture and simmer for about 8-10 minutes, stirring occasionally, until the sauce thickens slightly. Season with salt and black pepper.

Step 5

Lower the heat to medium-low and add the fried tortilla chips to the sauce. Toss gently to coat the chips evenly, ensuring they are covered with the sauce but not too soggy.

Step 6

In a separate skillet, fry the eggs to your preferred doneness (sunny-side-up is traditional).

Step 7

Divide the sauced tortilla chips among serving plates. Top each portion with a fried egg.

Step 8

Drizzle Mexican crema or sour cream over each plate and sprinkle with crumbled cotija or queso fresco.

Step 9

Garnish with chopped cilantro, sliced avocado, and a squeeze of fresh lime juice. Serve immediately.

Nutrition Facts

Serving size	(2440.3g)

Amount per serving	% Daily Value*
Calories	4362.5

Total Fat 330.2g	0%
Saturated Fat 83.3g	0%
Polyunsaturated Fat 134.9g
Cholesterol 910.8mg	0%
Sodium 5407.3mg	0%
Total Carbohydrate 289.1g	0%
Dietary Fiber 55.5g	0%
Total Sugars 35.2g
Protein 102.0g	0%

Vitamin D 189.6IU	0%
Calcium 1474.9mg	0%
Iron 14.4mg	0%
Potassium 3803.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.5%

Protein: 9.0%

Carbs: 25.5%