The Ferguson Recipes – Recipes, Plain & Simple
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The Ferguson Recipes – Recipes, Plain & Simple
The Ferguson Recipes

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Easy Cheesy Chicken & Broccoli Pasta 🌄 💤 ⏳
Easy Chicken And Rice Casserole 🌄 💤 ⏳
Easy Chicken Enchilada Casserole 🌄 💤
Easy Chilaquiles 🌄 💤
Easy Dill Dip 🌄 💤
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Easy Chilaquiles
Easy Chilaquiles
{Serving suggestion only*}
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Discover the authentic comfort of Mexican cuisine with these crispy, saucy chilaquiles that transform humble corn tortillas into a spectacular feast. This traditional dish features golden-fried tortilla wedges bathed in vibrant red chile sauce or tangy salsa verde, creating the perfect balance of textures and flavors. What makes chilaquiles truly special is the customizable garnish bar – creamy cotija cheese, rich Mexican crema, fresh cilantro, sharp red onion, and buttery avocado that guests can add to their heart's content. Whether served for breakfast with fried eggs, as a hearty lunch, or a satisfying dinner alongside refried beans, this versatile recipe captures the soul of Mexican home cooking. The beauty lies in its simplicity – stale tortillas get a second life as crispy chips that soak up every drop of that flavorful sauce. Perfect for using up leftover tortillas, this one-pan wonder delivers restaurant-quality results with minimal effort. Add shredded chicken or chorizo for extra protein, or keep it vegetarian for a lighter option. - Claude
No Jump Zone
Ingredients
12 corn tortillas, preferably stale or left out overnight to dry out a bit, quartered or cut into 6 wedges
Corn oil or other neutral oil for frying
Kosher salt
1 1/2 to 2 cups red chile sauce or salsa verde
Sprigs of epazote, optional
 
 
 
 

(continued in the next column ↗️)

Garnishes
Cotija cheese or queso fresco
Crema Mexicana or creme fraiche
Cilantro, chopped
1 red onion, chopped
Avocado, sliced or roughly chopped
Eggs (best sunny-side up or over-easy, but cook 'em how you like 'em)
Shredded chicken or beef or pork or goat
Refried beans
Directions
Fry the tortillas:
In a large sauté pan, coat pan generously with corn oil (1/8 inch), heat on medium high to high.
When the oil is quite hot, add the tortillas, fry until golden brown.
Remove tortillas to a wire rack over a paper towel lined plate to soak up excess oil.
Sprinkle a little salt on the tortillas.
Wipe pan clean of any browned bits of tortillas.
 
Heat the salsa:
Add 2 tablespoons of oil to pan, bring to high heat again.
Add the salsa and let salsa cook for several minutes.
If you have a few sprigs of epazote, add them to the salsa.
 
Add fried tortillas to the salsa:
Add the fried tortilla quarters to the salsa.
Gently turn over the pieces of tortilla until they are all well coated with salsa.
Let cook for a few minutes more.
Remove from heat.
 
Common additions and variations:
  • Eggs: Fried or scrambled eggs are a very common topping, especially for breakfast.
  • Protein: Shredded chicken is a popular addition, and other meats like pork chorizo or shredded beef are also used.
  • Side dishes: A common side for chilaquiles is refried beans.
  • Regional styles: Variations exist across Mexico, including how crispy or soft the tortillas are meant to be. Some regions pour the salsa over the chips at the last moment to keep them crisp, while others prefer them simmered until completely soft.  
Servings\Yield
Serves 4
Nutrition Facts
Nutrition Per Serving - Calories: 285; Total Fat: 16g (Saturated Fat: 3g); Cholesterol: 8mg; Sodium: 650mg; Total Carbohydrates: 32g (Dietary Fiber: 5g, Sugars: 4g); Protein: 7g; Calories from Fat: 144 (51%)
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
💬 Uncle Dave says...
This recipe comes from Simply Recipes and represents one of Mexico's most beloved comfort foods. The key to perfect chilaquiles is achieving the right balance between crispy and tender – the tortillas should still have some bite but be well-coated with the flavorful sauce. Don't skip the garnishes, as they're what really make this dish shine. You can prepare the fried tortillas ahead of time and store them in an airtight container for up to 2 days.
🧑‍🍳 The Cook:  Dave Ferguson 🔑 Keywords: chilaquiles, mexican, tortillas, salsa
🗂️ Categories: 🥞 Breakfast & Brunch, 🍽️ Dinner, 🥪 Lunch, 🌮 Mexican Food, ⏱️ Quick Meals
📚 Collections: Uncle Dave's Cookbook, The TFR Cookbook
Easy Chilaquiles was added on August 27, 2025 and last updated on August 27, 2025.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
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