Easy Chilaquiles

Protein-rich eggs and black beans pair with a handful of Tex-Mex staples in this versatile, satisfying, one-pan meal that can be enjoyed any time of day!

My friend, Keely, is the owner of a Lancaster County bed & breakfast and events venue. As such, she will tell you that she takes her brunching pretty seriously.

And while this dish may not appear on any of Keely’s fancy bridal or baby shower menus at Pineapple Manor, it’s a casual, personal favorite that she loves to share with family and friends. 

Keely has been making the following quick-to-assemble, versatile dish on the regular for the past decade. She shared the recipe with me several months ago, and my family and I quickly became fans.

You may even have the necessary ingredients in your pantry and refrigerator already. Plus, it’s a great way to use the remains of a previously-opened bag of tortilla chips. 

As a quick aside, if you’re wondering how to pronounce this traditional Mexican dish, it’s chee-luh-kee-lace. Proper pronunciation is helpful to be sure, as you may end up referring to this quick, tasty dish quite often! 

Chilaquiles are typically made using strips of stale tortillas simmered in a spicy tomato sauce. This easy weekday version, however, leans on the convenience of tortilla chips and salsa.

In addition to their inherent convenience, the crisp chips lend a better texture once cooked. While the chips do soften, they form a crust of sorts that serves as the base for the remaining ingredients. 

Over time, I’ve lightly adapted Keely’s recipe, and there’s still plenty of room to customize. Think of it like a taco or burrito bowl, which you can fill and top in endless ways－and they always taste great!

Keely always doubles the following recipe for easy breakfasts for her family throughout the week, as leftovers reheat quite well. For best texture, I do like to warm leftovers in the toaster or regular oven. As written, the recipe will feed four to five adults. 

And though the meal is a go-to savory breakfast for Keely’s family, we usually enjoy it at dinnertime. It’s that sort of recipe! 

Want to make the meal for two people? Or a large crowd?

The formula is very loose, but plan on approximately 1 cup of chips, ½ cup salsa, and 1 egg per serving. From there, you may add a variety of mix-ins such as black beans and/or sausage－even leftover rotisserie chicken. 

Of course, measuring the chips may pose questions, especially because whole chips will fill a measuring cup far differently than the crumbled shards on the bottom of the bag. (The 1 cup measurement refers to whole or mostly whole chips.)

Accordingly, I’ve included a weight for the chips as well a helpful hint to gauge the “right” amount of chips if you don’t have a kitchen scale. Basically, you want the lightly crushed chips to just cover the bottom of the pan in a single layer. 

After adding the eggs and a sprinkle of cheese (there’s less cheese than you may think necessary, but the light approach works), the pan is covered and goes into the oven.

Once cooked－in a single pan, no less－the fun of topping your meal begins. This allows you to introduce colorful produce like tomatoes, avocado, scallions, and cilantro, which add fresh appeal to the hearty foundation.

A side of pickled virtually anything will also complement the chilaquiles quite nicely. I often serve with family favorites like pickled onions, quick pickled corn, and/or candied jalapeños. 

How do I make this vegetarian? Can I make it vegan?

The protein-rich dish is a great option for vegetarians－just skip the sausage or use a plant-based alternative－yet hearty enough for meat eaters.

In order to make the recipe vegan, you’d need to skip the eggs and use a plant-based cheese. With so many good vegan cheeses on the market－and with a little extra avocado or toppings of choice－I think a vegan variation would be quite good.

Going camping or need a meal to take to a friend?

Keely makes this meal on almost every camping trip at the request of friends. It’s easy enough to assemble in an aluminum casserole dish and cook over an open fire. Or it can be made ahead and reheated.

Chilaquiles are also great for a meal train. The family-friendly dish offers a unique breakfast or dinner for the recipients, and it travels and reheats well.

The customizable meal works with a variety of eating styles as well, from gluten-free to vegetarian and dairy-free if a plant-based cheese is used.

As an added bonus, it’s easy to make one to give and one to keep!

Keely shared fresh eggs from her backyard chickens!

Keely’s Instagram highlights at @pineapplemanorpa include a step-by-step video of her making this easy dish. You may also enjoy catching a glimpse of the beautiful setting Keely and her husband have created for the events they host at Pineapple Manor.

Easy Chilaquiles

Yield: Serves 4-5 (easy to double)

Protein-rich black beans and eggs pair with a handful of Tex-Mex staples in this versatile, satisfying, one-pan meal that can be enjoyed any time of day!

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Ingredients

• Optional: 6-8 ounces pork or turkey sausage or chorizo, removed from casings*
• 3 ounces (about 3½ cups) tortilla chips**
• 1¾ to 2 cups (14-16 ounces) salsa (a thicker salsa works well)
• 1 cup canned or cooked black beans, rinsed & well drained if canned
• 4-5 eggs
• 1 cup shredded cheddar or Mexican blend cheese
• Optional toppings for individual servings: chopped or sliced avocado or guacamole, sour cream, chopped scallions, tomatoes, and/or fresh cilantro

Ingredients

1. Preheat the oven to 350℉. If using sausage, heat a 10-inch, ovenproof skillet over medium heat and sauté until browned. Remove the skillet from the heat and remove the sausage to a plate. If not using sausage, lightly grease or spray the skillet or a similar-size baking dish (9×9, 7×11, for example).
2. Add the tortilla chips to the skillet or baking dish, pressing into the pan to crush slightly.
3. Top with the salsa, spooning it evenly across the top. (I use a little under 2 cups and  reserve the rest for an extra dollop upon serving.)
4. Add the beans and optional sausage or chorizo, distributing evenly.
5. Using the back of a large spoon, form four or five “nests” for the eggs. Crack the eggs into the divots. You may season with salt and pepper, if desired, but I suggest waiting (or seasoning only the eggs) as you may find there’s enough seasoning in the ingredients without adding more.
6. Sprinkle the cheese evenly over top, and then cover (wrapping with aluminum foil works if your skillet doesn’t have a lid) and bake for 20 minutes. Uncover and bake for about 10 more minutes, or until the eggs are set. (Check a minute or two early and allow extra time according to how firmly you like the yolks cooked.)
7. Serve with desired toppings. Cool any leftovers and store, covered, in the refrigerator. Reheat in a 350℉ oven until warmed through, about 10-15 minutes depending on size of portion being heated.

Notes

*Keely uses soy chorizo (which she purchases at Costco) that does not need to be sautéed and provides a convenient meatless option.

**This recipe is a great way to use the broken chips at the bottom of the bag. The crumbled chips, however, are difficult to measure accurately. If you don’t have a scale, aim for a layer of chips that just covers the bottom of the skillet when lightly crunched.

Cooking for a crowd? This recipe is easy to double. Simply prepare in a 3-quart casserole or 14-inch ovenproof skillet. When doubling, you may use the whole can of black beans rather than opening a second for a small amount.

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