Dinner

Spicy Serrano Tomato Chilaquiles with Fried Egg and Queso Fresco Recipe

Name: Spicy Serrano Tomato Chilaquiles with Fried Egg and Queso Fresco Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 0.5 kilogram White Corn Tortilla; Olive Oil, as needed; 5 Serrano Chilies; 3 Tomatoes; 1/2 Onion; 2 cloves Garlic; 1/4 cup Water; Salt, to taste; Ground Black Pepper, to taste; 2 tablespoons Olive Oil (for cooking sauce); 4 Eggs; Mexican Crema, to taste; Queso Fresco, to taste

BySophie Carsel December 9, 2025December 9, 2025

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Introduction

Chilaquiles are a traditional Mexican breakfast favorite featuring crispy tortilla chips bathed in a flavorful tomato and serrano chili sauce. Topped with fried eggs, crema, and queso fresco, this dish is a perfect balance of textures and bold flavors to start your day.

A black cast iron skillet filled with a layered dish. The bottom layer consists of golden tortilla chips arranged in a circular pattern, slightly overlapping each other. On top, there is a layer of chunky red salsa spread unevenly, with shredded pieces of cooked chicken scattered across. A bright yellow sunny-side-up egg with a glossy yolk sits near the center, partly on the chips and salsa. Around the egg, white crumbled cheese is sprinkled generously, with a few slices of purple onion rings placed near the edge. Small green herb pieces are scattered lightly on the whole dish. The skillet is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

0.5 kilogram white corn tortillas
As needed olive oil
5 serrano chilies
3 tomatoes
1/2 onion
2 cloves garlic
Salt to taste
Ground black pepper to taste
4 eggs
Mexican crema to taste
Queso fresco to taste

Instructions

Step 1: Cut the white corn tortillas into quarters. Arrange them on a baking tray and drizzle with olive oil as needed. Bake them in the oven for a few minutes until they start to brown and become crispy.
Step 2: Clean the serrano chilies by cutting them in half and removing the seeds. Toast the chilies and tomatoes on a comal or dry pan until slightly charred.
Step 3: Blend the toasted tomatoes, serrano chilies, onion, garlic, and ¼ cup of water until smooth to make the sauce.
Step 4: Heat two tablespoons of olive oil in a pot. Pour in the blended sauce and season with salt and ground black pepper. Let it simmer for a few minutes to develop flavor.
Step 5: Pour the sauce over the freshly baked tortilla chips on a serving plate.
Step 6: Fry the eggs to your preference and place them on top of the chilaquiles.
Step 7: Garnish with Mexican crema and crumbled queso fresco before serving.

Tips & Variations

For extra heat, keep some serrano seeds or add a dash of hot sauce.
Try substituting serrano chilies with jalapeños for a milder flavor.
Use store-bought tortilla chips if short on time, but fresh baked gives the best texture.
Top with sliced avocado or cilantro for a fresh touch.

Storage

Store leftover chilaquiles in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet to keep the chips from becoming too soggy. It is best enjoyed fresh, as the tortillas will soften over time.