The Washington Post


Chilaquiles 2.000

(Justin Tsucalas for The Washington Post; food styling by Nichole Bryant for The Washington Post)

Essential Cookbooks Newsletter Jul 6, 2020

Chilaquiles repurpose stale tortilla chips and turn them into one of the great breakfasts, or the most popular side dish at a brunch gathering. They’re especially great when served with eggs, but don’t limit them to mornings. In "Truly Mexican," chef Roberto Santibañez tops his with sliced chicken or steak for dinner.

If you use store-bought chips, don’t salt your sauce as aggressively as you would otherwise.

This recipe is from Week 6 of Voraciously's Essential Cookbooks newsletter series. It appears as published by the author, with minor edits for clarity. For more recipes like this one, sign up here.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 2 servings

  • 2 cups Cooked Green Salsa (see related recipe)
  • 1 cup water
  • 2 to 3 sprigs epazote (optional)
  • Kosher salt
  • 8 to 9 ounces tortilla chips, good-quality store-bought (about 64 chips)
  • 1/3 cup finely chopped white onion
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup (1 1/2 to 2 ounces) crumbled queso fresco or ricotta salata
  • 2 tablespoons Mexican crema, crème fraîche or sour cream thinned slightly with water, for drizzling

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Bring the sauce, water and epazote (if using) to a boil in a 2-quart heavy pot over high heat, stirring occasionally. Reduce the heat and let the mixture simmer gently for 5 minutes. Discard the epazote sprig. Season to taste with salt.

Add the chips to the pot and cook, shaking the pan or stirring gently to coat the chips, until the chips have absorbed some of the sauce but are still crunchy, about 2 minutes. Transfer the chips to a platter or divide among plates and garnish with onion, cilantro, queso fresco and crema. Serve immediately.

Recipe Source

Adapted from "Truly Mexican" by Roberto Santibañez (Houghton Mifflin Harcourt, 2011)

Tested by Ann Maloney.

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Nutritional Facts

Calories per serving: 770

% Daily Values*

Total Fat: 38g 58%

Saturated Fat: 6g 30%

Cholesterol: 15mg 5%

Sodium: 1326mg 55%

Total Carbohydrates: 93g 31%

Dietary Fiber: 11g 44%

Sugar: 13g

Protein: 15g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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