Rate this!

Serves 4



This recipe was added to your favourites! Find it under Recipes > My favourite recipes

Tortilla Chips

  • 12 corn tortillas
  • ¼ cup olive oil
  • ½ teaspoon salt
  • 3 tablespoons all-purpose white flour
  • 1 ½ tablespoons Mexican chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • 3 tablespoons olive oil
  • 3 tablespoons tomato paste
  • 2 ½ cups vegetable broth
  • Juice of ½ lime
  • Spicy sauce, to taste
  • 4 eggs
  • 2 avocados, sliced
  • Crumbled feta or cotija cheese, to taste
  • Diced red onion, to taste
  • Fresh cilantro, to taste


  1. Preheat the oven to 400F.
  2. Prepare the chips. Cut each tortilla in half and then into quarters to obtain 8 chips per tortilla. Place them in a bowl. Add olive oil and salt. Mix well. Arrange the chips on 2 large baking sheets, leaving some space between each chip.
  3. Bake in the oven for 12-15 minutes or until they become crispy. Set aside.
  4. Prepare the sauce. In a small bowl, combine the flour with chili powder, cumin, garlic powder, and salt. In a large skillet over medium heat, heat 3 tablespoons of olive oil. When hot, add the flour mixture and stir until the flour darkens. Add the tomato paste and mix again.
  5. Gradually whisk in the vegetable broth. Bring to a boil, reduce the heat, and simmer for 5-10 minutes. Add lime juice and spicy sauce to taste.
  6. Add the chips to the sauce and mix well. Cook for 2-5 minutes or according to your preference. Personally, I like when the chips are still slightly crispy.
  7. Meanwhile, heat a little oil in another pan and cook the sunny-side-up eggs for 2-3 minutes until the yolk is still runny and the whites start to brown.
  8. Serve the chilaquiles on plates. Garnish with the sunny-side-up egg, avocado, and other toppings to taste.