# Chilaquiles with Salsa Roja > Bright, comforting chilaquiles with a homemade salsa roja — a Mexican brunch classic made on the stovetop. Crisp tortilla wedges are simmered briefly in a tangy roasted tomato-chile sauce, then topped with fried eggs and crumbled queso fresco for a satisfying breakfast or weekend brunch. Canonical URL: https://www.topshelf.recipes/recipes/chilaquiles-salsa-roja ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 22, 2026 Last Updated: September 3, 2026 ## About This Recipe Chilaquiles are the kind of breakfast that feels designed to make the rest of your day easier: comforting, adaptable, and emphatically more delicious than the sum of their parts. This stovetop version leans on a homemade salsa roja made from charred Roma tomatoes and serrano chiles—the charring brings a smoky sweetness that offsets the salsa’s bright acidity. Instead of babying the tortillas in the sauce until they collapse, we fry them first to introduce a crisp edge, then toss just long enough in the simmering salsa so each wedge carries both texture and saucy flavor. A runny fried egg and a scatter of queso fresco finish it with creamy and salty contrasts. This recipe is at home on loud weekend brunch tables and quiet weeknight mornings alike: it comes together in about 35 minutes, relies on pantry-friendly ingredients, and tolerates substitutions. Use more or fewer chiles depending on your heat tolerance, and treat the chicken broth as a tool for thinning and rounding the salsa—vegetable broth works just as well for a meatless plate. The goal here is balance: smoky-roasted salsa, lightly softened chips, and eggs that break to mingle with the sauce for the perfect bite. ## Recipe Information - Prep Time: 15 minutes - Cook Time: 20 minutes - Total Time: 35 minutes - Servings: 4 - Difficulty: Medium - Category: Stovetop ## Ingredients ### Char-roast the vegetables - 1 1/2 lb Roma tomatoes - 1 small White onion - 3 cloves Garlic cloves - 2 count Serrano chiles - 3 tbsp Vegetable oil ### Cut and crisp the tortillas - 8 count Corn tortillas ### Blend and season the salsa roja - 1 tsp Kosher salt - 1/2 cup Chicken broth (or vegetable broth) ### Fry eggs and finish the dish - 4 large Large eggs - 1/2 cup Queso fresco, crumbled ## Ingredient Guide ### Serrano chiles A small, thin fresh chili from Mexico with a bright, grassy aroma and a crisp, biting heat (typically hotter than a jalapeño, around 10,000–25,000 Scoville units). They add fresh spice and a vegetal, slightly citrusy flavor to salsas and sauces. You can find them in the produce section of most supermarkets, Latin markets, or farmers’ markets. Substitute with jalapeño for milder heat or with Fresno or Thai bird’s eye chiles for similar heat and brightness. ### Queso fresco, crumbled A fresh, crumbly Mexican cheese made from cow’s (or cow/goat) milk, mild and milky with a light salty tang and a clean, slightly grainy texture that doesn’t melt much. It’s commonly used as a topping for tacos, soups, and salads to add creaminess and a salty finish. Available at Latin grocery stores and many supermarkets in the dairy or specialty cheese section. Good substitutes include crumbled feta (saltier and tangier), ricotta salata, or cotija (firmer and saltier); for a milder option, use fresh farmer’s cheese or paneer. ### Corn tortillas Thin flatbreads made from masa (nixtamalized corn dough) with an earthy, slightly sweet corn aroma and a tender but slightly chewy texture, fundamental in Mexican and Central American cuisines. They behave differently from flour tortillas when warmed (softer, pliable, and with a distinct corn flavor) and are best for authentic tacos, enchiladas, and tostadas. Widely available at supermarkets, tortillerias, and Latin markets; you can also make them from masa harina and water. A common substitute is flour tortillas, which are milder and softer but change the traditional flavor and texture. ## Instructions ### 1. Char-roast the vegetables Heat a dry cast-iron skillet or use the broiler and char the roma tomatoes, halved onion, peeled garlic cloves, and serrano chiles until skin is blackened and blistered on all sides. Turn items frequently so they soften and pick up even char; this takes about 8–10 minutes. Transfer to a plate to cool slightly. ### 2. Blend and season the salsa roja Place the charred tomatoes, onion, garlic, and chiles in a blender with the chicken broth and kosher salt, then blend until mostly smooth, leaving a bit of texture if you like. Taste and adjust salt or add a splash more broth if the salsa is too thick. Set the sauce aside while you crisp the tortillas. ### 3. Cut and crisp the tortillas Stack the corn tortillas and cut them into wedges. In a large skillet heat 2 tablespoons of the vegetable oil over medium-high heat, then fry tortilla wedges in batches until golden and crisp, about 1–2 minutes per side. Drain on paper towels and return the pan to medium heat. ### 4. Simmer chips in the salsa Add the blended salsa roja to the skillet and cook for 3–4 minutes until it deepens in flavor and barely simmers. Add the fried tortilla wedges and toss gently to coat — you want the chips softened but not mushy, about 1–2 minutes. Remove from heat and keep warm while you fry the eggs. ### 5. Fry eggs and finish the dish In a separate nonstick pan, heat the remaining 1 tablespoon oil over medium heat and fry the eggs sunny-side up or to your preferred doneness, seasoning with a pinch of salt. Plate the sauced chilaquiles, top each portion with a fried egg and a generous sprinkle of crumbled queso fresco. Serve immediately so the eggs stay runny and the chips retain a mix of crisp and tender textures. ## Nutrition Estimated nutrition per serving (about 1¾ cups): - Calories: 382 kcal - Protein: 15.2 g - Carbohydrates: 45.2 g - Fat: 17.4 g - Saturated Fat: 10.8 g - Trans Fat: 0.1 g - Fiber: 8.4 g - Sugar: 1.2 g - Added Sugars: 0 g - Cholesterol: 11 mg - Sodium: 925 mg - Potassium: 686 mg - Calcium: 168 mg - Iron: 1.6 mg - Vitamin D: 0.4 mcg ## Tips ### Char evenly for depth Turn ingredients frequently while charring so the tomatoes and chiles blister on all sides; uneven charring yields bitter spots or underdeveloped sweetness. ### Control chip texture Fry tortilla wedges until golden but thinly crisp, then only simmer in the salsa 1–2 minutes so they keep some crunch and don’t go mushy. ### Adjust salsa consistency Blend with just enough broth to loosen the sauce—start with 1/4 cup and add more if needed, since a watery salsa will make chips soggy. ### Manage oil temperature Heat oil until shimmering but not smoking; too cold and chips absorb grease, too hot and they’ll brown outside while remaining doughy inside. ### Save eggs for last Fry eggs just before serving so the yolks stay runny; plate immediately so diners can break them into the hot chilaquiles. ## Variations and Substitutions ### Green chilaquiles (Salsa Verde) Swap Roma tomatoes and serranos for roasted tomatillos and jalapeños and proceed the same way for a tangy, herbal twist; cilantro and a squeeze of lime brighten the plate. ### Chicken-stuffed chilaquiles Add shredded rotisserie or poached chicken when you toss the chips in the salsa for a heartier meal and extra protein. ### Vegetarian/vegan swap Use vegetable broth and omit the queso fresco; finish with creamy avocado slices and a sprinkle of toasted pepitas for richness. ### Oven-baked chips For less oil, brush tortilla wedges with oil, bake at 425°F until crisp, then add to the salsa briefly—texture will be a touch drier but still very satisfying. ## Notes This recipe is a quick way to bring bright, authentic Mexican flavors to your brunch lineup. It shines for leisurely weekends and is easy to scale when guests arrive. ### Storage and Make-Ahead Leftover chilaquiles are best stored with the salsa separate from the chips to preserve texture; refrigerate components in airtight containers for up to 3 days. To reheat, warm the salsa in a skillet and briefly toss in freshly crisped or reheated chips, then top with a quickly fried egg—avoid microwaving assembled chilaquiles, which makes them overly soggy. ### Serving Suggestions Serve with lime wedges, chopped cilantro, and thinly sliced radishes or quick pickled red onions to cut the salsa’s richness. Complement the meal with refried black beans, warm corn tortillas, and strong coffee or a light Mexican lager for brunch; present each portion with the egg on top so guests can break the yolk into the saucy chips. ## Frequently Asked Questions ### Can I use store-bought salsa instead? Yes—choose a smooth, roasted tomato salsa roja and taste for seasoning; if it’s very thin, simmer briefly to concentrate flavor, and consider charring a few extra tomatoes for smoky depth. ### How do I make this less spicy? Remove the serrano seeds and ribs before blending, or replace serranos with milder jalapeños or poblanos; you can also add a spoonful of sour cream or crema when serving to tame heat. ### Why did my chips become soggy? Likely because they sat in the salsa too long or the salsa was too thin; fry chips until very crisp and only toss with the sauce for 1–2 minutes before serving. ### Can I make the salsa ahead of time? Absolutely—make the salsa up to 3 days ahead and refrigerate; reheat it in a skillet and adjust seasoning before adding the chips so it tastes fresh. ### What’s the best tortilla to use? Fresh or day-old corn tortillas are ideal; day-old ones crisp up more easily and hold their shape when fried, while very fresh tortillas can become soft too quickly. ## Related Recipes and Guides - [One-Pot Beef Bolognese](https://www.topshelf.recipes/recipes/one-pot-beef-bolognese) - [Rotisserie Chicken and Wild Rice Soup](https://www.topshelf.recipes/recipes/rotisserie-chicken-wild-rice-soup) - [Classic Marinara Sauce from Scratch](https://www.topshelf.recipes/recipes/classic-marinara-sauce-from-scratch) - [Xiao Long Bao Soup Dumplings](https://www.topshelf.recipes/recipes/xiao-long-bao-soup-dumplings) - [Labor Day Grilled Lobster Rolls with Charred Scallion Brown Butter & Lemon‑Herb Aioli](https://www.topshelf.recipes/recipes/labour-day-grilled-lobster-rolls-charred-scallion-brown-butter-lemon-herb-aioli) - [Stovetop Dutch-Oven Herb-Crusted Beef Roast with Pan Gravy](https://www.topshelf.recipes/recipes/stovetop-dutch-oven-herb-crusted-beef-roast-pan-gravy) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan) - [Low-Fat Grill Swaps for Big Flavor](https://www.topshelf.recipes/articles/low-fat-grill-swaps-big-flavor) - [DIY Edible Monster Eyes Candy](https://www.topshelf.recipes/articles/diy-edible-monster-eyes-candy)