Chilaqhiles Burrito Recipe
TORTILLA CHIPS, EGGS, CHEESE, SOUR CREAM AND SALSA verde.
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Ingredients
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Breakfast Filling
Chilaquiles Base
Cheese & Toppings
Assembly & Wrap
Method
Breakfast Filling
- 1
Whisk eggs
In a medium bowl, whisk 6 eggs with 3 tablespoons whole milk, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper until blended and slightly frothy.
- 2
Cook scrambled eggs
Heat a nonstick skillet over medium-low heat and add 2 tablespoons butter. Once melted and foaming, pour in the eggs. Let eggs sit undisturbed for 10–15 seconds, then gently stir with a silicone spatula, scraping the pan bottom occasionally. Cook until soft curds form but eggs are still moist, about 3–4 minutes. Remove from heat (they will continue to cook) and set aside.
Chilaquiles Base
- 3
Sauté aromatics
In a separate large skillet, heat 1 tablespoon vegetable oil over medium heat. Add 1/4 cup finely chopped white onion and 1 minced garlic clove and sauté until softened and fragrant, about 2–3 minutes.
- 4
Heat salsa
Pour 1 cup salsa verde into the skillet with the aromatics. Bring to a gentle simmer and cook 2–3 minutes to meld flavors and slightly reduce. Taste and adjust seasoning with a pinch of salt if needed.
- 5
Combine chips and salsa
Add 4 cups sturdy tortilla chips to the skillet and gently toss with the salsa verde until chips are mostly coated. Cook 1–2 minutes, just until chips begin to soften but still retain some texture. If chips become soggy, you can add them in stages to maintain a mix of tender and crisp pieces.
- 6
Add cheeses to chilaquiles
Sprinkle 1 cup shredded Monterey Jack (or cheddar) and 1/2 cup crumbled queso fresco or cotija over the sauced chips. Gently fold once so cheese begins to melt into the warm mixture, about 30–60 seconds. Remove from heat.
Assembly & Wrap
- 7
Warm tortillas
Warm 4 large flour tortillas one at a time in a dry skillet over medium heat for 15–20 seconds per side, or wrap in a damp towel and microwave 20–30 seconds until pliable. Lightly butter or spray with cooking spray if you prefer a softer exterior.
- 8
Portion chilaquiles onto tortillas
Place each warmed tortilla on a clean surface. Divide the chilaquiles mixture evenly among the tortillas (about 1 to 1 1/4 cups each), leaving a 1–2 inch border on the edges.
- 9
Add scrambled eggs and finishing touches
Top the chilaquiles on each tortilla with an even portion of the scrambled eggs. Add a drizzle (about 1 tablespoon) of sour cream or crema, a sprinkle of extra queso fresco (if desired), 1/2 tablespoon chopped cilantro, and a squeeze of fresh lime. Add hot sauce to taste if using.
- 10
Fold burrito
Fold the sides of the tortilla in toward the center, then roll from the bottom up tightly to form a burrito. Place seam-side down to seal. Repeat for all tortillas.
- 11
- 12
Serve
Serve each chilaquiles burrito hot with extra salsa verde and sour cream on the side, and lime wedges.