Name: Chilaquiles Divorciados
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 2-4 eggs, cooked over easy or sunny side up; 10 corn tortillas; Canola, vegetable, or light olive oil, for frying; 1 1/2 cups homemade Salsa Verde (see notes) or store bought Salsa Verde; 1 1/2 cups salsa roja; 1/2 cup queso fresco or mozzarella; Garnish; 1/4 cup cilantro leaves, chopped; 1 avocado, diced or sliced

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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.

If you love this recipe, feel free to try my Mexican Poached Eggs and my Mexican Cauliflower.

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Ingredients
Instructions
Substitutions
Variations
Equipment
Storage
Top tip
Chilaquiles Divorciados
Food safety

Ingredients

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:

Eggs
Corn tortillas
Canola oil
Salsa verde
Salsa roja
Queso fresco
Cilantro
Avocado

See recipe card for Chilaquiles Divorciados quantities.

Instructions

Add the pieces of tortilla into the pan and fry until golden.

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 divorciados out of the oven and top with the eggs, cilantro, and avocado.

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.

Substitutions

Salsa verde: You can use store bought salsa verde or homemade salsa verde.

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.

Variations

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

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!

Storage

This will be good in the refrigerator for 2-3 days.

These Chilaquiles Divorciados ingredients don't stand up well to freezing.

Top tip

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.