Take your chilaquiles from good to great with this simple step

Published December 30, 2023

by Janet Blaser

Chilaquiles—or “breakfast nachos,” as I like to call them—seem like such a simple thing to make. Grab a handful of chips, add a protein (a couple of fried eggs, leftover grilled chicken, or a spoonful of refried or whole beans), some melty cheese, pour some salsa on top, and stick the whole thing in the toaster oven for a few minutes. Voila!

At least, that’s what I’d planned to do the other day, but as I was rummaging around in the fridge I came across a small, sad bag of leftover corn tortillas. Hmmm, I thought, why not make my own chips?

My friends, let me tell you: It was a game-changer.

The word “chilaquiles” is a Náhuatl word meaning “submerged in chili sauce.” Some folks like the chips to be drenched or soaked in salsa; others (myself included) like ‘em crisp. Either way, they’re delicious.

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