Forget postcards. It’s the food that truly etches travel into memory, waking up your taste buds for authentic local flavors. On a recent photography excursion to Mérida, Mexico, the cultural heart of the Yucatán Peninsula, one dish became my morning must-have.
“I have to have my chilaquiles!” exclaimed digital creator and colleague Mike Frausto while we were on a morning photo assignment. I admit, I initially shrugged off this dish (pronounced chee-lah-kee-lehs), picturing something like American nachos. I was proven wrong. Chilaquiles are a timeless Mexican staple with roots stretching back to pre-Hispanic times, masterfully blending crispy tortillas with rich, flavorful sauces. The beauty of chilaquiles? They’re incredibly versatile! Enjoy them for breakfast with a fried egg or later in the day with refried beans. Top them with Cotija cheese, Mexican crema, fresh onions, cilantro or avocado. Craving something heartier? Toss in some shredded chicken or chorizo. It’s a dish you can make with whatever you have on hand.
While chilaquiles might seem simple, their regional variations — from creamy sauces to crispy tortillas —add delightful complexity. As León resident Frausto explains, “When I travel through Mexico, I always seek out cozy breakfast spots with traditional family recipes, and their chilaquiles tell me everything about their unique culinary style.”
For Frausto, chilaquiles are also a cherished family tradition. “We typically have them on Saturdays and Sundays,” he shares. “It’s our weekend go-to because unexpected morning guests are common in Mexico, and chilaquiles are a delicious, easy dish to have ready.” This tradition even extends to sourcing ingredients. “In Leon, we prefer street and market shopping over supermarkets,” Frausto explains. “It’s how we get amazing, fresh, organic produce directly from farmers at better prices. My family, for example, hits our local street market every Friday for all our tomatillos and poblano chilies.”
In Mexico, Chilaquiles for breakfast with sunny side eggs is common; Patchogue’s Ruta Oaxaca’s version with grilled chicken (left and middle photos by Doug Young); a family style, saucier option with refried beans, (right photo courtesy Mike Frausto).
Back home, my mission was clear: satisfy my chilaquiles obsession! While you can find delicious versions at Taqueria Mi Pueblito in Westhampton or Ruta Oaxaca in Patchogue, nothing beats making them yourself. As Frausto puts it, cooking at home lets you “play around with those additions… to make it your own,” personalizing the dish while honoring its traditional spirit. Here, he shares his family’s beloved recipe for creamy green chilaquiles with chicken — a must-try after any Mexican adventure!
Creamy green chilaquiles with chicken
Ingredients
For the chilaquiles
- 8 corn tortillas (preferably day-old), cut into medium triangles
- 1 cup vegetable oil, for frying
- 1 cooked chicken breast, shredded (about 200 grams)
- 1/4 cup white onion, thinly sliced
- 1/4 cup Mexican crema (plus more for garnish)
- 1/4 cup whole milk
- 1/4 cup queso fresco, crumbled
- 1/4 cup pickled red onions (optional, for garnish)
- 2 tbsp fresh cilantro, chopped (optional, for garnish)
- salt, to taste
For the creamy green sauce
- 4 tomatillos, husked
- 1 large poblano pepper, roasted, peeled and deseeded
- 1/4 white onion
- 1 garlic clove
- 1/4 cup fresh cilantro
- 1/4 cup Mexican crema
- 1/4 cup whole milk
- 1/2 tsp salt
Directions
- Boil the 4 tomatillos in a small pot for 5 to 6 minutes until they soften and turn a lighter green.
- Meanwhile, roast the poblano pepper over an open flame or hot skillet, turning often until the skin is charred. Place in a plastic bag for 5 minutes so it steams, then peel, deseed and transfer to a blender.
- Add tomatillos, 1/4 onion, garlic, 1/4 cup cilantro, 1/4 cup crema, 1/4 milk and salt. Blend until smooth and creamy. Set aside.
- Next fry the tortillas. Heat about 1 cup of vegetable oil in a deep skillet. Fry the tortilla triangles in batches until golden and crispy. Drain on paper towels.
- In a large skillet, sauté the sliced white onion in a bit of oil until translucent (2–3 minutes). Pour in the creamy green sauce and cook over medium heat for 2–3 minutes, stirring constantly. If it gets too thick, add a splash more milk.
- Turn off the heat and add the fried tortillas to the skillet. Gently fold them into the sauce until well coated. Cover and let sit for 1 minute.
- Place a generous portion of saucy chilaquiles on each plate. Top with the shredded chicken, evenly spread.
- Garnish with queso fresco, a few spoonfuls of crema, pickled red onions and fresh chopped cilantro. Serve immediately while warm and slightly crunchy. Add sunny side up eggs or a side of refried beans for extra protein, if desired.
