These chilaquiles are for the morning when you want the comfort of a warm skillet and the smoky kick of chipotle. I fry the tortilla triangles until they are crisp, then toss them in a creamy red salsa made with tomato, bell pepper, and chipotle. Monterey Jack melts over the top while everything is still hot. Bring the skillet straight to the table so the chips hold some crunch beneath that silky sauce.
What makes this version different
The red bell pepper softens with onion and tomato before blending, giving the salsa a sweet, rounded base. Chipotles in adobo bring smoke and heat. Sour cream and cream cheese make the sauce rich enough to cling to the tortilla chips, while Monterey Jack melts into the top rather than disappearing into the blender. This is a different preparation from my more traditional Chilaquiles Rojos.
Ingredients and how they work
Use 20 corn tortillas cut into triangles, avocado oil for frying, ¼ white onion chopped, 2 large Roma tomatoes, 1 large red bell pepper, 2 garlic cloves, 3 chipotle peppers in adobo, 1 cup sour cream, ½ cup cream cheese, 1 cup water, 1 teaspoon chicken bouillon, salt to taste, and shredded Monterey Jack cheese. Start with about 1 cup shredded cheese and add a little more if you want a thicker melted layer. If your chipotles are especially hot, start with two and add the third after tasting the blended salsa.
How to make creamy chipotle chilaquiles
- Crisp the tortillas. Cut the corn tortillas into triangles. Add avocado oil to a skillet and fry the triangles in batches until golden and crisp. Drain them and set aside. Avoid crowding the pan; chips that steam instead of fry soften quickly in the sauce.
- Cook the vegetables. In a pan with a little oil, sauté the chopped onion, Roma tomatoes, and red bell pepper until soft. Add the garlic and cook for about 1 more minute, just until fragrant.
- Blend the salsa. Transfer the cooked vegetables to a blender. Add the chipotles, sour cream, cream cheese, water, chicken bouillon, and a little salt. Blend until smooth. Be careful when blending hot ingredients; vent the lid and work in batches if needed.
- Simmer. Pour the salsa back into the pan and simmer for a few minutes over medium-low heat. Taste and adjust salt, remembering that the bouillon and cheese both contribute seasoning.
- Toss and melt. Add the crisp tortilla chips and toss until coated. Sprinkle shredded Monterey Jack over the top, cover briefly, and let the cheese melt. Serve immediately while the chips still have some texture.
Serving and texture tips
Chilaquiles change texture fast after the chips meet the salsa. For a crisp-edged plate, wait until everyone is ready before tossing. For softer, saucier chilaquiles, let the pan sit covered for a minute or two. Keep extra sauce separate if you are preparing ahead; refrigerate it promptly and use within 3–4 days, then fry or warm fresh chips when serving.
For a brighter finish, scatter a little cotija and finely chopped cilantro over the hot chilaquiles and add a light drizzle of sour cream just before serving. These are optional finishing touches; the creamy chipotle salsa and melted Monterey Jack remain the heart of the dish.
If you like a simpler red chile version, try Chilaquiles Rojos. Mexican Red Rice and Chunky Guacamole are there when you are building a larger brunch table.
Frequently asked questions
Can I use store-bought tortilla chips?
You can, though the freshly fried corn tortillas in this recipe have a sturdier texture and a warmer corn flavor. Choose thick chips if you substitute.
How spicy is the salsa?
Three chipotles give it a noticeable smoky heat. Use fewer if you want a gentler pan, then taste before adding more.
Why did my chilaquiles turn soft?
The chips absorb sauce as soon as they are tossed. Keep the chips and salsa separate until serving if you prefer crisp edges.
Can I make the salsa ahead?
Yes. Refrigerate it separately from the chips and reheat gently before tossing.
Nutrition is an estimate per serving. Frying oil absorbed and the amount of cheese used will change it.
Chilaquiles in Creamy Red Chipotle Salsa
Ingredients
- 20 corn tortillas cut into triangles
- avocado oil for frying and sautéing
- ¼ white onion chopped
- 2 large Roma tomatoes
- 1 large red bell pepper
- 2 garlic cloves
- 3 chipotle peppers in adobo
- 1 cup sour cream
- ½ cup cream cheese
- 1 cup water
- 1 teaspoon chicken bouillon
- salt to taste
- 1 cup shredded Monterey Jack cheese
Instructions
- Cut the corn tortillas into triangles. Fry in batches in avocado oil until golden and crisp. Drain and set aside.
- In a pan with a little oil, sauté the chopped onion, Roma tomatoes, and red bell pepper until soft. Add the garlic and cook for 1 more minute.
- Transfer the cooked vegetables to a blender. Add the chipotle peppers, sour cream, cream cheese, water, chicken bouillon, and salt. Blend until smooth, venting the lid carefully because the vegetables are hot.
- Pour the salsa back into the pan and simmer for a few minutes over medium-low heat. Taste and adjust salt.
- Add the crisp tortilla chips and toss until coated. Sprinkle Monterey Jack over the top, cover briefly until melted, and serve immediately.
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