Kestin's Corner - We're more than a brand, we're a family.

Servings: 4

Chilaquiles are a traditional Mexican dish of fried tortillas in a red or green sauce, topped with cheese and other garnishes.

Delicious for breakfast or brunch, we love these chilaquiles with our chorizo, salsa verde, egg, and topped with tart pickled red onions (it’s so easy and fast to pickle them yourself!).

Many recipes call for frying or baking your own tortilla chips from corn tortillas, but we skip that step here and use high quality store-bought tortilla chips.

Chorizo and Egg Chilaquiles - great breakfast or brunch recipe for cinco de mayo.


  • ½ medium red onion – thinly sliced
  • 1 cup red wine vinegar
  • 1 tsp. sugar
  • 1 Tb. vegetable oil
  • ½ pound Hempler’s Chorizo
  • 2 cups salsa verde (store-bought or homemade)
  • 1/2 cup chicken broth
  • 4 cups tortilla chips
  • 4 eggs
  • 1 cup shredded Monterey Jack cheese
  • 4 radishes, thinly sliced
  • ¼ cup chopped cilantro leaves
  • 1 avocado, sliced
  • Sour cream
  • Sliced limes for serving


Combine the red wine vinegar and sugar, and pour over the thinly sliced red onion in a medium bowl. Set aside. The onions will pickle as you prepare the rest of the dish. You can prepare the onions up to 1 hour ahead of time.

Preheat broiler to high heat and set an oven rack about 6-7 inches from the flame.

In a large oven-proof skillet or cast iron pan, heat the vegetable oil over medium-high heat. Add the Chorizo and cook, crumbling with a wooden spoon, until browned and cooked through. Remove the chorizo from the pan with a slotted spoon to a plate and set aside. Leave the drippings in the pan.

Add the salsa verde and chicken broth to the drippings in the pan, and heat over medium heat, stirring, until simmering. Add 3 cups of tortilla chips and toss gently to coat. Cover and set aside to keep warm while you fry the eggs.

In a nonstick skillet, cook the eggs until the whites are set but the yolks are still runny. Season lightly with salt. Set eggs aside.

Stir remaining tortilla chips into the chilaquiles pan. Sprinkle with shredded cheese and the cooked chorizo. Place pan under the broiler for a few minutes, until the cheese is melted and the tops of the tortilla chips are browned.

Top the chilaquiles with the fried eggs, pickled red onions (drained of excess vinegar), sliced radishes, cilantro and avocado. Serve immediately with sour cream and lime wedges for squeezing on top.

Servings: 4