Use corn tortilla chips from the bag and your favorite store bought salsa or go to it from scratch, depending on time and how much energy you have on Sunday morning. Chilaquiles are a satisfying brunch favorite that’s easy and fun to customize. Have fun!


  • 1/4 cup vegetable oil, for frying
  • 12 corn tortillas, cur into 8 wedges each
  • Kosher salt
  • 4 Roma tomatoes or 2 large tomatoes, chopped
  • 1/2 large onion, chopped
  • 1 medium jalapeno, sliced
  • 2 cloved garlic
  • 1 1/4 cups low sodium chicken or vegetable broth, divided
  • 3 tsp vegetable oil
  • Kosher salt
  • 1 cup veggies, such as diced zucchini, celery, greens like kale, collards or spinach cut into strips
  • For serving: guacamole or avocado,
  • sour cream or Mexican crema, queso fresco or grated jack or cheddar
  • Optional: eggs any way you like them!


Heat the ¼ cup oil in a large skillet over medium-high heat until shimmering. Add about a quarter of the tortilla wedges at a time and cook, flipping once, until lightly brown and crisp. Drain the freshly fried tortilla chips on a paper towel-lined baking sheet. Sprinkle lightly with salt. Repeat this process until all tortillas are fried, adding more oil if needed.

Place the tomatoes, onion, jalapeño (if using) and garlic in a blender or food processor fitted with the blade attachment. Pour in 1 cup of the broth and blend until smooth.

Heat the 2 tsp. oil in a saucepan over medium-high heat until shimmering. Add the salsa and cook, stirring occasionally, until slightly thickened, 5 to 10 minutes. Salsa consistency will vary depending on the size and juiciness of the tomatoes. Add additional broth to thin out the salsa, if needed. Taste and season with salt as needed. Set aside.

In a large saucepan, add 1 tsp. oil and once warm, the garlic and onion. Stir to coat, and once they’re a little translucent, add the diced veggies for a few minutes and then any greens you’re using. Once the veggies are cooked through, add in the salsa (either fresh or from a jar) and stir to combine well and warm evenly. Add the tortilla chips to the salsa and veggies in the saucepan and stir carefully to coat the chips. Cook until they’re heated through, about 3 minutes.

Taste and season with salt as needed.

Serve warm garnished with avocado or guacamole, crema, cheese, and/or eggs, if desired.