If you’ve ever explored Mexican cuisine, you’ve likely come across chilaquiles — a dish that embodies the vibrant flavors and traditions of Mexico. From its humble origins to its place as a brunch favorite worldwide, chilaquiles are more than just a meal; they are a cultural experience.
What Are Chilaquiles?
Chilaquiles (pronounced chee-lah-KEE-lays) are a traditional Mexican dish made by simmering lightly fried tortilla pieces in a flavorful sauce, often accompanied by toppings such as cheese, cream, onions, and protein like chicken or eggs. The dish is typically served for breakfast or brunch and pairs wonderfully with refried beans or a dollop of guacamole on the side.

What will you need?
Chilaquiles can be prepared in many ways. Usually with tortilla chips covered in either a red or green sauce. Typically chilaquiles are made by cutting already made tortillas into triangles and frying them to make chips. Since the chilaquiles in this recipe is going to be stuffed with cheese, we will be making homemade tortillas.
The ingredients needed for this recipe are:
- Masa harina. The most popular brand is Maseca, usually found in any grocery store
- salt
- white onion
- a neutral oil
- mexican oregano, if you can find it. Or just use regular oregano.
- jalapeno
- serrano, if you like it spicy, add more
- Anaheim pepper
- tomatillos
- garlic
- Knorr chicken bouillon
- cilantro
- Monterey Jack cheese
- Refried bean for serving. I have a retired beans recipe here
- Fried egg, for serving
- queso fresco, for garnish
- Mexican crema, for garnish
- Avocado, for garnish
- Sliced red or white onion, for garnish

How to make chilaquiles rellenos
Peel and wash a bunch of tomatillos. Also wash the jalapeño, serrano, and Anaheim pepper. Add them to a baking trey along with some unpeeled garlic and onion. Set your broiler to high and roast until charred. You can also do this in a pan on the stove.
Peel the garlic and add to a blender along with all the other roasted veggies plus the juice from the trey. Add in some chicken bouillon, cilantro, Mexican oregano, salt. Blend until smooth. Add some oil to a pan and fry off the sauce. Set aside.
Add some masa marina, salt and water to a large bowl and mix together. You want the dough to be the consistency of playdough. Try and get it wet enough, but not sticking to your fingers.
Roll the masa dough into a ball about the size of a golf ball. Use a tortilla press to flatten it into a tortilla. A tip is to use a ziplock bag cut in half to press the tortilla between. This allows the masa to not stick. On one half of the tortilla add some shredded cheese into two sections. Carefully fold the tortilla over to make a half moon shape. Use your fingers to seal the edges. Cut the tortilla in the middle, dividing the two cheesy sections in half. Then make sure you seal where you cut it.

Add all your stuffed chilaquiles to a piece of parchment paper while you heat the oil for frying.

Fry, in batches, your chilaquiles in about a half inch of oil until both sides are light brown and crispy. About 2-3 minutes per side. Remove to a wire rack and repeat with the rest of the chilaquiles.

To serve, add the crispy chilaquiles to a plate and pour over your salsa verde. Serve with refried beans, and a fried egg. Top with quest fresco, cilantro, and Mexican creama.
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