Chilaquiles are a popular Mexican and Tex-Mex dish. They are great to make for breakfast with leftover tortillas and salsa. Well, we had just such ingredients in our fridge one morning, so we had no choice but to make them. I’ve always associated chilaquiles with being pretty similar to migas. I wasn’t alone in my mistake because when I started researching the dish, it turns out that lots of people mistake the two breakfasts. These “true” chilaquiles are tortilla chips cooked in salsa and then covered in various yummy toppings like cheese, sour cream, cilantro, and fried eggs.
I followed this recipe and fried up my own tortilla chips from scratch, which was pretty exciting. My skillet pan got a little too hot near the end, and I blackened a few tortilla chips, but we had plenty golden brown ones to make our breakfast with. They were delicious and biting into the crunchy, yet soggy with salsa chips decked out in cilantro and cheese was a wonderful textural and tasty delight.