Heat vegetable oil in a large skillet over medium-high heat.
Fry the tortilla triangles in batches until they are golden brown and crispy, about 2-3 minutes per side.
Remove the tortillas from the oil and place them on a paper towel-lined plate to drain. Season with a little salt.
Prepare the Sauce:
If using store-bought salsa, heat it in a saucepan over medium heat until warm. If making homemade salsa, prepare it according to your preferred recipe and heat it in a saucepan.
Combine Tortillas and Sauce:
In a large skillet, heat the salsa over medium heat.
Add the fried tortilla triangles to the skillet and gently stir to coat them with the salsa. Cook for about 5 minutes until the tortillas have absorbed some of the sauce but are still slightly crispy.
Add Toppings:
Remove the skillet from the heat.
Sprinkle the chilaquiles with crumbled queso fresco, chopped onion, and fresh cilantro.
Drizzle with Mexican crema or sour cream.
Add sliced avocados and radishes on top.
Serve with lime wedges on the side for squeezing over the chilaquiles.
Optional Additions:
For Chilaquiles Verdes, add shredded cooked chicken on top.
For Chilaquiles Rojos, top each serving with a fried egg.
Serve with black beans or refried beans if desired.
Tips:
For a healthier version, bake the tortilla triangles instead of frying them.
Chilaquiles are traditionally a breakfast dish but can be enjoyed any time of the day.
Adjust the spiciness of the salsa to your preference by adding more or fewer chili peppers.
Chilaquiles are the bomb! Imagine a breakfast fiesta on your plate: tortilla chips slightly bitten and drenched in salsa, adorned with cheese, and served with a fried egg or a piece of chicken. It not only signifies ‘Morning Fresh’ but also means ‘It wakes up your mouth the same way a party wakes up people!
Bringing the fiesta to my kitchen with this Celebrating Chilaquiles Recipe! Can't wait to dive into those crunchy chips and zesty salsa. Thanks for sharing the taste of Mexico with us!
Heat vegetable oil in a large skillet over medium-high heat.
Fry the tortilla triangles in batches until they are golden brown and crispy, about 2-3 minutes per side.
Remove the tortillas from the oil and place them on a paper towel-lined plate to drain. Season with a little salt.
Prepare the Sauce:
If using store-bought salsa, heat it in a saucepan over medium heat until warm. If making homemade salsa, prepare it according to your preferred recipe and heat it in a saucepan.
Combine Tortillas and Sauce:
In a large skillet, heat the salsa over medium heat.
Add the fried tortilla triangles to the skillet and gently stir to coat them with the salsa. Cook for about 5 minutes until the tortillas have absorbed some of the sauce but are still slightly crispy.
Add Toppings:
Remove the skillet from the heat.
Sprinkle the chilaquiles with crumbled queso fresco, chopped onion, and fresh cilantro.
Drizzle with Mexican crema or sour cream.
Add sliced avocados and radishes on top.
Serve with lime wedges on the side for squeezing over the chilaquiles.
Optional Additions:
For Chilaquiles Verdes, add shredded cooked chicken on top.
For Chilaquiles Rojos, top each serving with a fried egg.
Serve with black beans or refried beans if desired.
Tips:
For a healthier version, bake the tortilla triangles instead of frying them.
Chilaquiles are traditionally a breakfast dish but can be enjoyed any time of the day.
Adjust the spiciness of the salsa to your preference by adding more or fewer chili peppers.
Yum, chilaquiles are one of my favorites! This recipe looks perfect for a weekend brunch. Has anyone tried it with a fried egg on top? Also curious if you prefer red or green salsa for this dish?
Can't wait to celebrate with this dish! 
Thanks for sharing! 
