Originally created as a way to use up leftovers, chilaquiles are perfect for breakfast, lunch or dinner. Sometimes called a poor man’s dish, chilaquiles incorporate corn tortillas or tortilla chips, plenty of cheese and salsa for a lot of flavor and spice.


  • Corn oil (for frying)

  • 12

    corn tortillas, quartered

  • Salt to taste

  • 1 (7-ounce) can

    HERDEZ® Salsa Verde

  • 2 tablespoons

    chopped red onion

  • 2 tablespoons

    Cotija cheese or queso fresco

  • 1 tablespoon

    crema Mexicana

Print Recipe



  1. Generously coat large sauté pan with corn oil (1/8 inch), heat on medium to high. 

  2. When oil is hot, add tortillas and fry until golden brown. 

  3. Move tortillas to paper towel-lined plate to soak up excess oil; sprinkle with salt. 

  4. Wipe pan clean of any remaining bits of tortilla.

  5. Add 2 tablespoons oil to pan and bring to high heat again. 

  6. Add salsa and let cook for several minutes. 

  7. Add fried tortilla quarters to salsa and gently stir until they are all well coated. 

  8. Cook a few minutes to heat thoroughly.

  9. Remove from heat. 

  10. Top with red onion, cheese and crema Mexicana.

  11. Can be served with fried eggs, beans or DOÑA MARÍA Nopalitos.


HERDEZTM Traditional Instant Refried Beans

Classic ingredients provide an authentic flavor.

Learn More

Sign Up for News & Updates