These are Chilaquiles Divorciados with eggs, avocado, cilantro, queso fresco, and Salsa Verde and Salsa Roja and baked to perfection.
This is one of my favorite Mexican breakfasts – you can have chilaquiles with a red sauce or a green sauce, but why not have both? I encourage you to make the homemade salsa verde – this is where the flavor of the dish is! If not, my favorite and most authentic brand of salsa verde and rojo are from Patricia Quintana.
You can toast the tortillas in the oven or fry them. Frying the tortillas really gives it that restaurant quality taste. Chilaquiles Verdes means chilis and greens in the Nahualtl language - a dialect in Mexico. This dish is the ultimate hangover dish in Mexico. You can garnish chilaquiles with eggs or chicken, and avocado, cilantro, queso fresco or cotija cheese, onion, tomato and serrano.
You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Corn tortillas
- Canola oil
- Salsa verde
- Salsa roja
- Queso fresco
See recipe card for Chilaquiles Divorciados quantities.
Preheat the oven to 400 F.
Cut the corn tortillas up into 8ths, like a pizza. Pour oil into a deep pan, about ½ inch deep of oil. Heat up on medium heat and wait for the oil to shimmer. Add the pieces of tortilla into the pan and fry until golden. Flip to the other side and repeat. Remove the tortillas and lay them down on a plate lined with paper towels. Repeat with the rest.
Pat the tortillas dry with a paper towel and split them up into two bowls. In one bowl mix your salsa verde and in the other mix salsa roja.
Top with the cheese and bake in the oven for 5-8 minutes, until the cheese melts.
Take the chilaquiles out of the oven and top with the eggs, cilantro, and avocado.
Hint: Frying your tortillas makes it taste so much better than using tostadas or tortilla chips.
Salsa Roja: I used this store bought salsa roja.
Cheese: You will need any neutral cheese that melts easily. Oaxaca cheese is traditional for this dish, but if you cant find it, you can use mozzarella.
Corn tortillas: I love using corn tortillas freshly made, but you can use store bought tortillas. Frying them makes this dish taste SO good.
Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.
- Spicy - top with hot sauce.
- Deluxe - add guacamole, crispy onions or sour cream.
- Kid friendly - use mild salsa.
Check out this Pastel Azteca.
Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.
I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!
This will be good in the refrigerator for 2-3 days.
These Chilaquiles Divorciados ingredients don't stand up well to freezing.
Frying your tortillas makes it taste so much better than using tostadas or tortilla chips. Make sure the oil is hot enough before you add the chopped tortilla.Print
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove