Chicken Wing Breakfast Chilaquiles
Prep time
Cook time
Total time
These Breakfast Chilaquiles are one of my favorite meals, ever! Fried Tortilla Chips smothered in a homemade red sauce and topped with all the good stuff!
Serves: 2 Bowls
  • 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
FOR THE TOPPINGS (as needed):
  • Queso Fresco, crumbled
  • Avocado, sliced
  • Fresh Jalapeño, sliced
  • Fresh Radish, sliced
  • Lime Wedges
  • Cilantro, chopped
  • Chives, chopped
  1. Cook wings on the grill or in the air fryer until internal temperature is 165F. Set aside to cool.
  2. 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.
  3. While the roja sauce simmers, pull chicken meat off of the wings, prep all garnishes and fry up two eggs in a separate skillet.
  4. Split tortilla chips among two bowls and evenly pour roja sauce over both bowls. Top with chicken, toppings and fried eggs. Enjoy immediately.
Recipe by Slice of Jess at