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The following recipe and photography is courtesy of Graham R. and his dog, Carl. For more of their delicious food ventures, visit them on Instagram @cookingwithcarrrl.

As a young pup I feel pretty invincible, but I do have one weakness and that is Mexican food! I suppose you could say it’s my “chilaquiles heel.”

Chilaquiles is a Mexican breakfast that traditionally consists of fried corn tortilla pieces simmered in salsa until soft and topped with cheese, eggs and freshly sliced vegetables.

Chilaquiles Ingredients

My version is one to use when you need a delicious breakfast in a pinch or if want to impress your friends during a spring brunch! It takes only 10 minutes to make, leaving you more time for whatever life throws at you that day.

I used Heinen’s organic salsa as the base of this recipe. This stuff is a staple in our household. I go through one jar of the mango salsa a week! Heinen’s wide selection of organic products is always refreshing. From meat, to produce, to salsa, you can meet your organic needs without breaking the bank.


If you want to eat chips and salsa for breakfast without getting judged, then this is the perfect breakfast for you!

Interested in making this recipe? Order the ingredients online for Curbside Grocery Pickup or Delivery.




For the Chilaquiles

  • 3/4 can Heinen’s salsa
  • 2 cups thick tortilla chips
  • 1/4 cup chicken broth
  • 1/2 lb. chorizo
  • 1 Tbsp. fresh cilantro
  • 2 Tbsp. cotija cheese

For the Spicy Pickled Onions

  • 1 red onion, thinly sliced
  • 1/3 cup white vinegar
  • 1/2 cup water
  • 1 Tbsp. hot honey
  • 1 Tbsp. salt
  • 1 garlic clove, sliced

For the Toppings

  • Avocado
  • Eggs
  • Red onion
  • Sour cream


  1. Start with the Spicy Pickled Onions. This step can be skipped, but they pair perfectly with the chilaquiles. Thinly slice the onion. In a pot over high heat, bring the remainder of the ingredients to a boil.
  2. Add the onions and boil for 2 minutes. Remove from the heat and store in the fridge for up to a week.
  3. Cook the chorizo over medium heat. Remove from the pan and drain the fat.
  4. Add a Tbsp. of oil to a pan over medium-high heat and add the salsa.
  5. Cook the salsa for 4 minutes, or until it starts to thicken.
  6. Add the chorizo, cilantro and a few Tbsp. of chicken broth.
  7. Add the chips and toss with tongs to make sure they are fully coated. Add more chicken broth, if needed. Let this cook for 2 minutes, tossing continuously.
  8. Remove from the heat and top with cheese and additional toppings such as fresh cilantro, jalapeños, avocados and a fried egg.

Note: I like to serve chilaquiles with an easy crema made from a few Tbsp. of sour cream mixed with fresh lime juice and a few generous splashes of hot sauce.


Graham Russell

By Graham Russell

Graham Russell is half of the outdoor cooking duo behind CookingWithCarrrl. A true pairing of Beauty (Carl) & the Beast (Graham) – CookingWithCarrrl combines humor with easy-to-follow charcoal grilled/smoked recipes that the family will be sure to devour. Cooking with charcoal can be intimidating, but we are here to show you any dog can learn a new trick. Graham currently resides in Northeast, Ohio with his wife, two daughters, and dog, Carl.

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