These Breakfast Chilaquiles (pronounced chee-luh-key-lays) are one of my favorite meals, ever. Fried Tortilla Chips smothered in a homemade red sauce and topped with all the good stuff! Seriously, you can enjoy these any time of day!
When it comes to starting your day the right way, you can’t go wrong with this bowl of greatness. We’re talking tortillas chips, spicy salsa roja, tender slices of chicken, avocado, queso fresco, fresh jalapeños, radish slices, lime wedges, chives and cilantro… all served with a perfectly fried egg. WOWZA! If you’re a fan of this meal, make sure to try my Plantain Chilaquiles as well!
I had my first taste of Breakfast Chilaquiles when I was about 10 years old.
My best friend’s dad would make them with leftover tortilla chips from the restaurant he worked at, along with his homemade salsa and scrambled eggs. It was one of the first things I learned to cook on my own and I’ve been smitten with them ever since. Now if only I could get my hands on his salsa recipe… I’ll need to snag that next!
Meat District’s Zesty Ranch Chicken Party Wings work flawlessly in this recipe. They give your tastebuds a little zip that marries nicely with the heat from the scratch-made salsa roja. Throw them on the grill or use an air fryer to crisp the wings up. I just love how they’re crunchy on the outside, succulent in the middle. Adds great texture!
OTHER RECIPES YOU MIGHT LIKE:
Grilled Chicken Shawarma over Cauliflower Tabbouleh
Habanero Avocado Instant Pot Chicken Sandwich
Our Favorite Korean Chicken Recipe
- 1 package Meat District's Ranch Chicken Wings
- 1 tbsp. Olive Oil
- 2 Garlic Cloves, minced
- 3 Chipotle Chilies in Adobo, chopped
- 2 (10 oz) cans Diced Tomatoes with Green Chilies
- 3 cups Tortilla Chips
- 2 Eggs
- Queso Fresco, crumbled
- Avocado, sliced
- Fresh Jalapeño, sliced
- Fresh Radish, sliced
- Lime Wedges
- Cilantro, chopped
- Chives, chopped
- Cook wings on the grill or in the air fryer until internal temperature is 165F. Set aside to cool.
- Heat 1 tbsp. Olive oil in a large skillet. Sauté minced garlic for 1 minute and then add the chipotle chilies and undrained diced tomatoes. Bring to a boil and then lower temperature to a simmer. Simmer for 10 minutes, or until thickened.
- While the roja sauce simmers, pull chicken meat off of the wings, prep all garnishes and fry up two eggs in a separate skillet.
- Split tortilla chips among two bowls and evenly pour roja sauce over both bowls. Top with chicken, toppings and fried eggs. Enjoy immediately.
NOTES ON THIS RECIPE:
- A fried egg isn’t exactly mandatory for this recipe, but man-oh-man is it a tasty addition. Not a fan of runny yolks? No problem. Cook your eggs however you enjoy them most. When I was younger, I used to eat this dish with scrambled eggs.
- Make sure to prep your garnishes before you start assembling your bowls. The end of this recipe comes together crazy quick and you want to enjoy the final plate while the roja sauce is still pipping hot.
- Sometimes I like to double (or even triple) the roja sauce and freeze the rest for later. Allow roja sauce to cool and split between two freezer-safe bags. Freeze for up to 2 months. Thaw in the fridge overnight when you’re ready to use.
If you end up making these Breakfast Chilaquiles, make sure to snap a photo and let me know on Instagram!
This post is sponsored by Meat District. Per the usual, all opinions here are mine alone and I would never recommend an ingredient that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!
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