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Best Easy Tortas de Chilaquil Recipe

Name: Best Easy Tortas de Chilaquil Recipe
Total time: 60 min
Yield: 325 g
Ingredients: bolillo rolls 4 pieces; tortilla chips 6 cups; eggs 4 pieces; queso fresco 3 oz; avocado 1 pieces; red onion 0.5 pieces; tomato sauce 1 cup; chicken broth 1 cup; jalapeño 1 pieces; garlic cloves 2 cloves; olive oil 2 tbsp; salt 1 tsp; fresh cilantro 0.25 cup

Chilaquiles stuffed into a crusty roll create an indulgent Mexico City breakfast sandwich. This protein-rich, family-friendly dish is a fresh, satisfying morning meal full of bold flavors.

Cook 60 min Difficulty NORMAL 525 kcal

#high protein #family breakfast #mexican street food

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Ingredients

Main ingredients

bolillo rolls 4 pieces
tortilla chips 6 cups
eggs 4 pieces
queso fresco 3 oz
avocado 1 pieces
red onion 0.5 pieces

Seasonings/Sauce

tomato sauce 1 cup
chicken broth 1 cup
jalapeño 1 pieces
garlic cloves 2 cloves
olive oil 2 tbsp
salt 1 tsp
fresh cilantro 0.25 cup

Nutrition summary

Carbohydrates 62 g 47%

Protein 20 g 15%

Fat 22 g 38%

Serving size 325g

Cooking steps

1

Heat olive oil in a large skillet over medium heat. Add finely chopped jalapeño and minced garlic, sautéing until fragrant, about 2 minutes.
2

Pour in tomato sauce and chicken broth. Season with salt and simmer for 6–7 minutes, stirring occasionally until slightly thickened.
3

Add tortilla chips to the sauce, turning gently to coat. Cook over low heat for 2–3 minutes until chips soften but retain some crunch.
4

In a separate nonstick pan, fry eggs over medium heat until whites are set but yolks remain runny, about 4 minutes.
5

Cut bolillo rolls lengthwise and lightly toast. Stuff each roll generously with the saucy chilaquiles, top with fried egg, crumbled queso fresco, diced avocado, red onion slices, and fresh cilantro. Serve immediately.

Personalized Q&A

Q. What ingredients are essential to authentic Tortas de Chilaquil?

The heart of Tortas de Chilaquil lies in crusty bolillo rolls, tortilla chips, a savory tomato sauce, and freshly fried eggs. Queso fresco, avocado, and cilantro contribute signature flavor layers and texture, making the sandwich both bold and balanced.

Q. What's the secret to keeping tortilla chips from turning soggy inside the sandwich?

To maintain the right texture, briefly simmer tortilla chips in the sauce—just until they’re coated and start to soften, but before they lose their crunch. Use medium to low heat and assemble the sandwich right before serving for the best bite.

Q. How can you ensure the fried egg yolk stays runny for maximum flavor?

Fry eggs on medium heat until the whites are just set, but the yolk is still soft. Watch carefully—overcooking can turn yolks hard and lessen the creamy texture that enriches the sandwich.

Q. How many calories and how much protein are in each serving?

Each serving of this Tortas de Chilaquil recipe provides approximately 525 kcal and 20g of protein, making it a filling, protein-rich choice perfect for breakfast or brunch.

Q. What is the protein-to-carb ratio in this sandwich?

This recipe contains about 20g of protein and 62g of carbohydrates per serving, with a caloric ratio of 15% protein to 47% carbohydrates.

Best Easy Tortas de Chilaquil Recipe

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