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How Do I Make Home Fries that Aren't Soggy and Bland?

How Do I Make Home Fries that Aren't Soggy and Bland?


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Make breakfast even better with perfect home fries that are crispy on the outside, soft on the inside, and imbued with bold flavor.

Your breakfast spread wouldn't be complete without some form of potatoes and these home fries are just what's called for. This procedure gives you boldly flavored potatoes that are crunchy and creamy, with spicy notes that pairs well with mild eggs.

Photo: Hector Manuel Sanchez Styling: Heather Chadduck Hillegas

Eating healthy should still be delicious.

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Pick the right spud

For a crisp golden crust on the potatoes, they need to be starchy. The waxy kind, like red potatoes, are less starchy and thus more difficult to make crusty. Yukon Golds are a little starchier, but russets are the best here. They release the most starch, yielding the crunchiest edges; they also absorb flavors wonderfully.

Photo: Hector Manuel Sanchez Styling: Heather Chadduck Hillegas

Parboil first, then fry

Trying to pan-fry raw potato cubes can lead to tough exteriors and undercooked insides. Instead, give the potatoes a head start by parboiling: Cover with cold water, bring to a boil, and simmer 2 minutes. Drain well—wet potatoes won't brown well.

Photo: Hector Manuel Sanchez Styling: Heather Chadduck Hillegas

Cook veggies separately

Sauté the onion and bell pepper while the potatoes parboil. Try to leave a little crunch on them (texture is half the fun of home fries); it helps to stir them only a couple of times. When they're ready, remove them from the pan and keep warm in a small bowl.

Get the Recipe: Go Big or Go Home Fries

Photo: Hector Manuel Sanchez

Finish the potatoes

After the veggies are out of the pan, add a layer of oil, and then add the parboiled, well-drained potatoes. Cook them on their own until they're browned and crisp. Finally, combine them with the sautéed vegetables and seasonings. This way, you get maximum crunch and flavor.


French fries are pretty much perfect. They’re delicious, easy to make, and it’s almost impossible to screw them up. The only real criticism you could make against them is that even though homemade fried foods aren’t inherently “bad” for you, they still are a few more calories compared to their baked counterparts. So if you’re looking for a diet-friendly alternative to french fries, there’s always oven fries!

Also, there’s potatoes. Just… raw-ass potatoes.


How to Make Air Fryer French Fries

First, you’ll want to grab a medium bowl and fill it with cold water. We will be using this to soak the potatoes.
Keep reading below to find out why it’s important to soak the potatoes prior to cooking them.

Clean and peel both potatoes. I love using a Y-peeler for this. It’s changed the way I peel produce. I used to cut my fingers way too often, but the grip on this one is perfect.

Slice the potatoes into 1/4 inch slices. It’s important to stay as consistent with the fry sizes as possible to allow them to cook evenly.

As you slice the potatoes, stick them each into the bowl.

The best way I’ve found to slice fries is to cut each potato in half, then put the potato flat on the cutting board. Cut the potato into slices lengthwise, about 1/4 inch p ieces. Then cut the slices into fries about 1/4 inch thick.

Once the potatoes are cut, drain the water out of the bowl and then fill it back up. Mix the potatoes in the water like you are rotating a salad with your hands. Drain again and repeat 5 to 6 times until the water is clear.

Dry off the potatoes and the bowl with a paper towel. I like to use the cutting board to lie the fries flat and dry them there.

Preheat your air fryer to 350 degrees F and add the french fries back into the dry bowl.

Mix them with the oil and salt and pour into your air fryer.

Cook on 350 degrees F for 10 minutes, then at 400 degrees F for 15-18 minutes, shaking the basket every 5 minutes or so.

Air Fryer Times Depending on machine Size:

Small Air Fryers (2.6 quarts or smaller): Will need to cook in batches with one potato at a time. Cook at 325 degrees F for 10 minutes, then 15 minutes at 350 degrees F.

Medium Sized Air Fryers (like the Ninja Air Fryer (4 quarts) and Nuwave Air Fryer (6 quarts.): Follow directions in this article

Large Air Fryers (like the air fryer ovens): Cook at 375 degrees for 10 minutes, then 400 degrees for 15-20 minutes checking the food every 5 minutes or so.

*Each air fryer can cook at different speeds, so it’s important to still check your food every 5 minutes to avoid overcooking it.


French fries are my Kryptonite. I seriously CANNOT control myself around a pile of crispy fried potatoes. I even went a whole month back in 2009 without fries, just to prove I could do it. Because of my love affair with fries, we don’t ever make them at home.

But then I made that homemade curry ketchup… And I was doomed. I started searching for a recipe that would mimic my favorite qualities of a good fry without the frying. I know, I know. Fries that aren’t fried just aren’t the same. But I was determined to find a way to bake fries and have them turn out crispy. And, what’s a good fry without some seasoning on them!

I pulled from a combination of ideas I came across while research. After a few trial and error batches, here’s what I came up with.

First, season the heck out of your fries. I tried a couple different variations of seasonings and liked this combination the best. Definitely tailor it to fit your likes. By brushing more of the oil/seasoning mixture on while you flip the fries, you’re going to get more of the seasoning to stick to the fries.

Next, use a rack to cook your fries on. This ensures the potatoes aren’t sitting in the oil and can get crisp all the way around. I use the same method of placing a cooling rack over paper towels when I do bacon in the oven, so I’m familiar with the concept. And, no, your paper towels won’t start a fire in your oven.

Last, be sure to toss the fries at least once or twice while they’re baking. This will help to evenly cook the fries.

Once I came up with a recipe that I liked, it’s been hard not to make these on a regular basis to feed my french fry habit. So far, I’ve been able to stay strong, but writing up this post is making me want to bake up another batch tonight…


Need Poutine Now? Here's How to Make it Fast

A perfect poutine is something to strive for, but I don't kid myself thinking that more than a small handful of you will really go so far as to make your own cheese curds, beef stock, and from-scratch fries. Thankfully, it's still possible to make great poutine in under an hour. If you don't have the time and patience to do my labor-intensive version, here's how to make killer poutine without becoming a cheesemaker.

The Curds

Unless you have a source for uber-fresh—I'm talking made the same day—cheese curds, you'll have to give up the idea of a poutine with curds that deliver that ideal squeaky texture. Instead, the next best thing are cheddar cheese curds made farther in advance, which are readily available, including online.

Since these are not same-day fresh, they usually have a slight sharpness to them, although they're still milder and softer than cheddar. In a pinch though, you can use a young, mild cheddar crumbled into bite-size chunks.

The Gravy

To me, giving up the homemade stock is the quick poutine's biggest sacrifice. Canned stocks, in particular beef stock, aren't nearly as good as homemade. Store-bought beef stock is often too beefy, too bland, too salty, or too artificial tasting. To combat bad beef stock, I decided to do a 2:1 blend of beef to chicken stock, thickening it with a roux and stirring in fish sauce and soy sauce to add a savory depth. A splash of rice vinegar gives the tanginess it needs.

The Fries

If you're making homemade fries, there's really no shortcut: You should rinse and double-fry them for best results. If you really want to avoid frying, the easiest thing to do is buy a bag of freezer-aisle French fries and heat them in your oven.

Another option (though, admittedly, a little crazy) is fill a Thermos with the hot gravy, grab your bag of cheese curds, and go load up a plate of plain fries at your favorite spot (just make sure the establishment is okay with you doctoring the food that much). I know you may be tempted to order the fries for delivery, but fries that have sat for too long become soggy, an absolute no-no for poutine.

The Assembly

With all the ingredients in place, the assembly goes like this: Pile the fresh fries into a shallow bowl or plate, top generously with room temperature cheese curds, then ladle on the hot gravy.

It all comes down to your priorities. If only the absolute best poutine will do, follow my perfect poutine recipe and get ready for it to take some time. If you're willing to sacrifice a small amount of quality in favor of speed, you won't be disappointed with this version.


7 Tips for Crispy, Totally-Not-Soggy-at-All, Hash Browns

Confession: Until 2 weeks ago I was a full-on hash brown-hater. To be fair, the only hash browns I had experienced were soggy, greasy, half-raw piles of shredded potatoes sitting alongside imperfectly cooked eggs (why can no one serve a proper over-medium?) and bread so raw you could barely call it toast. I promise you there wasn't enough hot sauce in the world to make those things delicious.

I was more of a home-fries gal, until we whipped up these bad boys. It only took a few tries but once we figured out a few key techniques, these potatoes became, in a word, addictive. We ate each batch in record time, only pausing to grab the ketchup from the fridge.

Here's what you need to know:

Shred the potatoes. A box grater works, but ideally you still know where you put the shredding disc attachment for your food processor. Use that. It creates longer, more uniform strands and, believe it or not, that itsy bit more of surface area makes a difference once you add the potatoes to the pan.

Rinse the potatoes. And I'm not talking about just rinsing. We want you to soak the potatoes in water, like really slosh them around to release some starch. This helps to avoid that awkwardly raw center between crispy outer layers.

Dry the potatoes. Squeeze. Toss them around. Then squeeze again. WITH ALL OF YOUR MIGHT. This is the difference between crispy and soggy hash browns. Promise me you will squeeze at least 2 times and 3 if you really love me.

Season the potatoes. Remember, like all starches, potatoes need a decent amount of seasoning. Use the full teaspoon of kosher salt we suggest (half that if you're using table salt).

Clarify the butter. Melting the butter and skimming off the milk solids (just real quick—it doesn't actually need to be perfect for this) means you get to cook the potatoes in butter—hurray!—without getting any burned bits all up in the hash. Don't be afraid to add a little more to the skillet if the potatoes stop sizzling. Sizzle is your friend. Your hash brown's best friend.

Non-stick FTW. Cast iron is second best, but the non-stick allows for nice even browning without fear of tearing.

No touching. At least for a little bit. You know how we're always telling you to "cook undisturbed"? Well, this is another one of those times where it's absolutely essential. Cook the potatoes, let them get brown and crispy, then break up and flip in sections. We are not making a big latke. Repeat: We are not making a big latke. We are making a latke-like thing with mostly crispy parts and some tender (yet cooked) slightly less crispy parts. Understand? Cook undisturbed. Flip and break up. Cook undisturbed. Flip and break up. Repeat until perfect.


Recipe Summary

  • 2 ½ pounds russet potatoes, peeled
  • 1 cup all-purpose flour
  • 1 teaspoon garlic salt
  • 1 teaspoon onion salt
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • ½ cup water, or as needed
  • 1 cup vegetable oil for frying

Slice potatoes into French fries, and place into cold water so they won't turn brown while you prepare the oil.

Heat oil in a large skillet over medium-high heat. While the oil is heating, sift the flour, garlic salt, onion salt, (regular) salt, and paprika into a large bowl. Gradually stir in enough water so that the mixture can be drizzled from a spoon.

Dip potato slices into the batter one at a time, and place in the hot oil so they are not touching at first. The fries must be placed into the skillet one at a time, or they will clump together. Fry until golden brown and crispy. Remove and drain on paper towels.


Recipe Summary

  • 2 zucchini
  • 1 tablespoon salt
  • 2 eggs
  • ½ cup ground almonds
  • ½ cup grated Parmesan cheese
  • ½ teaspoon dried Italian herb seasoning, or to taste

Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

Cut zucchini into 3-inch lengths, then cut each piece into 9 fries. Place zucchini fries into a colander and sprinkle with salt. Let the zucchini pieces drain for at least 1 hour to remove excess liquid.

Beat eggs in a shallow bowl. Mix almonds, Parmesan cheese, and Italian seasoning in a second shallow bowl. Rinse salt off zucchini and pat dry with paper towels.

Dip each zucchini piece into beaten egg and roll in the almond coating. Place coated fries on prepared baking sheet.

Bake in the preheated oven until the zucchini are tender and the coating is crisp and browned, about 25 minutes, turning them halfway through cooking time.


Arrange food for even cooking

When cooking or reheating food in the microwave, make sure it's arranged so that it heats evenly. A big mound of mac and cheese or mashed potatoes is likely to have a cool center. Arranging foods in a single layer helps the heat distribute more evenly.

If you're reheating different types of food, heat them according to their specific needs. A piece of bread like a bun or roll won't need as much time as something denser like meat or a thick side item, though you might want to slice that roll in half if you want it to warm evenly.

You don't need a steamer. You can steam veggies and other foods in the microwave. Simply cut them up to less than an inch thick, put them in a ceramic bowl, add 2 to 3 tablespoons of water and place a ceramic plate over the top of the bowl like a lid. Microwave on high for 3 to 4 minutes.


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This looks sooooo good! Your Mexican recipes are some of my favourite. I can’t wait to try this soon!

I am Mexican and chilaquiles and you don’t top it with cilantro or radish that is unacceptable. Real chilaquiles have a herb that is call epazote and you find it on Mexican stores like Ranch Market, El Super, Food City or Cardenas. You fried the sauce, green or red, on oil where you previously fried 2 spoon onion and a tooth of garlic you may leave those ingredients there before you pour the spicy sauce on the seasoned oil. Then at the end you add the epazote to the sauce, let et boil for 3 to5 min and you make sure that you buy tostadas, fried tortillas, instead of nachos from stores. The real fried tortillas would not disintegrate like fake tortillas that you get from Costco or Walmart. You may take the Epazote out before you add the fried tortillas. You may fried your own tortillas, too much work for me. Then you add not to much tortillas because they will absorb the sauce and it will become to dry. You want them to a little juicy but not much. Then you topped with Mexican cheese the kind that is call fresh Mexican cheese, and with sour cream, the best one is the oaxaquena or salvadoreña that you find at those Mexican stores on the deli section by bulk. And if you want to upgrade the experience you may top it with sunny side up stile eggs or even scrambled eggs or a grilled steak. This is what truly Chilaquiles are.

Hi Brenda, thank you for sharing your authentic chilaquiles method. I’d like to find a local source of ezapote so I can start cooking with it! The only surprise in your notes was not to top the chilaquiles with cilantro—the chilaquiles I enjoyed so much at Lardo in DF were topped generously with cilantro and avocado. All my best, Kate

Yay! I make your chilaquiles verde recipe all. the. time. Can’t wait to try this one out :D

Your enchilada sauce is a winner on anything! I’ve been known to pour it over Fritos and slice avocados over it and call it dinner. :)
As an aside, my daughter was leafing through my binder of random printed out recipes and said “half of these are from Cookie and Kate”.
Turns out she’s right!

Great recipe. When tasting for seasoning, I added too much additional salt, forgetting the salt from the tortilla chips. I used Tostitos Scoops and thought those worked well.

Oh no! I’m glad it still turned out, even with a little too much salt.

Made this recipe tonight – sooooo good. I portioned things out to make it again later this week. I’m already looking forward to it! Another fantastic recipe.

Hooray! I’m excited you loved it.

I think the enchilada sauce needs more spice- it was pretty bland. I usually love most recipes I try on this website (I try a lot!). I might try it again with adding a lot more chili powder. Thanks!

I’m sorry you didn’t love this one, Dena. I find sometimes the chili powder you use can vary, especially if it has been open for while.

I needed a recipe for Easter Breakfast. I wanted chilequiles but didn’t have any tomatoes or sauce. This recipe for the sauce made my my day!

BEST BREAKFAST EVER! I made this for “breakfast for dinner” tonight and my girlfriend and I absolutely loved it! I’ve never tasted flavours like this before, it was so delicious! Thank you!

I love it! Thank you for sharing, Kayla.

The enchilada sauce was awesome! I like it spicy so added at least a quarter teaspoon of cayenne pepper. And a little more vinegar. Next time I might add a bit more cinnamon too. My boyfriend said this was better than our favorite chilaquiles spot. Total win! Thanks!

Hooray! You’re welcome, Chris.

Delicious recipe. I just made it and it’s fantastic, easy and quick to make, too. I’ll definitely make this again.

I’m glad you loved it, Debbie! thanks for your review.

I’m so glad you re-posted this for your 2019 favorites! I had leftover chips from New Year’s party and decided to give this a try. I was skeptical that the chips might be soggy and unappetizing, but man was I wrong. This dish was delicious and satisfying – almost like gourmet nachos! It was also super easy and only took about 15 minutes to prepare (I used El Pato enchilada sauce instead of making my own). I will definitely be making this again. Thanks!

You’re welcome on both fronts! I love the description, too. Thanks for your review, Carrie!

I made this for dinner tonight for my mom & I, along with a couple brown derby’s from your cookbook ) My Mom was so intriqued by this dish & stared at me while I was cooking it. “This is dinner? Dinner has tortilla chips. Do you regularly eat tortilla chips for dinner!?” But she absolutely loved it with with the avocado & Fried eggs and said she could eat this for dinner once a week. Thank you for reposting this on your roundup last week so I could remember how much I wanted to try it! This will be a regular around here especially considering how quick & easy it is, plus still healthier than Mexican takeout.

I love that! Thank you for sharing, Hayley.

I made these for dinner tonight and they were really easy and delicious! They were more substantial than I was expecting, which was a nice surprise. I made my own chips (great way to use up leftover corn tortillas!) and sauce and topped with queso fresco, avocado, red onion, and pickled radish (another great recipe!). Will definitely make again!

Okay, this one knocked it out of the park. We made the quick pickled radishes to go with it, recommend those as well.

Truly magical recipe — the crunch of the homemade tortilla chips with the creaminess of the enchilada sauce was a heaven I didn’t know I was missing. You are incredible!

With just two of us at home now, I always have some of your sauce leftover from a smaller sized pan of enchiladas. Sometimes I will use for a quick lunch of cheese enchiladas made in the microwave but more often than not, I am now making these! I seem to always have tortilla chips, feta cheese and avocados on hand so these are quick to assemble. Using a large nonstick pan, I heat some sauce and add the chips on one side of the pan while frying a couple eggs on the other side. Top with avocado and feta along with other garnishes I may have and breakfast/dinner is ready in about 5 minutes. Thanks for another great recipe!

Thank you for your review and comment, Debbi!

Being from NM, we do this just a bit differently. Our chile colorado (red chile sauce) is hotter and does not have tomato, olive oil, cinnamon, or vinegar in it. We use a lot of garlic and onion, a dash of Mexican oregano and sometime cominos (cumin) in the sauce. We fry cut up tortillas and drain them well on paper towels. Sometimes you will find cilantro on top. I favor Loma Vista Hot chile powder or pods. If you google it you will find where to buy it. We are also big on having a smear of beans on top of the chips and cheese (can be vegan) melted into the sauce. Always an egg on top. Don’t find radishes much, but they are good and so is sliced avocado on the side. This is just one of those regional versions!

Thank you for sharing your version, Margaret!

I’m so glad I’ve found your recipes ❤ thank you

Soooo good! Surprisingly filling!

I’m happy you enjoyed them, Marissa! Thank you for your review.

Hi! This is the first recipe of yours that I tried thanks to a random google search for Chilaquiles!

Absolutely delicious! I’m already dreaming about my next serving since I made extra sauce.

Recipe is excellent as is. I subbed veg broth with chicken broth and added a couple teaspoons of Better Than Bullion chicken. We topped ours with Cojita, cheddar, avocado, and red onion.

Comfort food during these uncertain times is just what the Dr. ordered.

Welcome, Laura! I’m excited you loved this recipe. I hope you find more you can enjoy!

SO GOOD. My husband especially loved this. It was so flavorful and took less than 30min to make. This is definitely going in the regular rotation.

The sauce is on point, and reminds my wife and I of Chilaquiles Rojo which we had in Mexico City last year.

We served it with shredded poached chicken breast, shredded mozzarella (worked fine as a substitute for Queso Oaxaca), and a fried egg (runny yolk of course).

We put on some mariachi and drank horchata as we devoured our delicious brunch. It transported back to Mexico.

I love this recipe. I’ve made it for friends and now they think I’m a good cook.

This was hands down one of the best chilaquiles dishes I’ve ever had!! I added 2x the amount of garlic powder, some cayenne, and paprika but otherwise kept it the same.

Amazing sauce and recipe! My whole family loved it.

That’s great! Thank you for letting me know and reviewing, Sarah.

Planning on making this tonight for dinner. Are the homemade chips okay to make beforehand? Thanks!

Yes, I think so! They become less crisp after a few hours, but will soften up in the sauce as designed.

Thank you! Looking forward to trying this. I have loved all your recipes that I’ve tried so far. Thanks for sharing!

Wow, made this and it was insanely good!! I added about 1/2T more chili powder. So good!!

Loved this recipe! I wish I could post a photo!! The whole family LOVED it!

Can you make the sauce and keep it? And then make the chilaquiles as and when you’d like to eat it to avoid the chips getting too soggy but also avoid having to cook the sauce over and over again?

Sure, I think that would work well! Just reheat some sauce for individual portions before stirring in the chips (I like the chips to soften just a bit).

Made this today for the first time. I was a little nervous because of the time involved, but every bite made that utterly worthwhile. I have a corn allergy, so I used Siete grain free tortilla chips, and they worked perfectly. We’ll be having this again….soon!! Thank you.

Holy cow, this sauce is incredible! Don’t leave out the cinnamon…. I made this originally for chilaquiles. Ended up making another batch to use with some smoked pork butt & black bean enchiladas. Owwwwwweeeee! Thanks for the recipe!

You’re welcome! I’m happy you loved it so much, Mandie.

I made this today for Taco Tuesday and it turned out so well! I couldn’t find plain tortilla chips so had to use already seasoned and salted chips. I therefore cut back on the salt that I added to the sauce. I topped it with feta and a dry crumbly ricotta.

Will be making it again and again!

Note: Hatch brand enchilada sauce is also very good (red or green).

Made this tonight and it was a big hit a with whole family, including 3 yo. Husband has requested to make again! Substituted salsa for tomato paste and used TJ blue corn tortillas chips, b/c that’s what we had in hand. Tasty, filling and satisfying. Husband has requested we make again soon. Definitely a keeper! Thanks so much for the recipe!

I had leftover enchilada sauce, refried black beans, and guacamole that I wanted to use up. So, I used your recipe with the end of a bag of Tostitos. Topped it with two eggs. It turned out great even though my sauce was store-bought (Hatch brand). I’ll definitely try your homemade sauce sometime.

This breakfast was beyond delicious! But your enchilada sauce would make a pile of sawdust taste great. I used the Late July chips and subbed chopped onions for radishes since I didn’t have any. Would have Instagram’d but I can’t fry a pretty egg and my pic didn’t do the dish justice. Will be trying again tomorrow!

This is SO delicious. Will definitely now be a staple in my household! Thank you so much for another tasty recipe!

I didn’t have tomato paste so I used refried beans – so delicious!! Your recipes always deliver!

Incredible recipe! I like adding corn as a topping :)

I’ve made the sauce in this recipe three times now. It is so delicious! My family can’t get enough of it. We like it as written, we’ve made cheese enchiladas with it, and we made soft corn tacos filled with hardboiled eggs, radish, cotija cheese and avocado all drizzled with this sauce. We also had some left over and had it as a dip for quesadillas the next day for lunch. It’s a winner no matter what. We are thinking of trying it on some loaded french fries too for a bit of an indulgence. We alternate between this and your homemade enchilada sauce recipe as our favorite sauces. Your Mexican recipes are the best. Thank you!

Great recipe. When tasting for seasoning, I added too much additional salt, forgetting the salt from the tortilla chips. I used Tostitos Scoops and thought those worked well.

I’m glad you were still able to enjoy it! Thank you for your feedback.

This was way too spicy for me (and I like spice!) with the amount of chili powder indicated. I still enjoyed it, but I would tweak that a bit. The add-ons were spot-on though, flavor-wise!

The first time I made these they were absolutely delicious. I even had sauce left over to make enchiladas for dinner. My very picky husband enjoyed both meals very much.

I’ve tried making the sauce three times since that first time and it has not come out the same. It’s more of a thick gravy. Please help me figure out what I’m doing wrong.

Thank you for sharing this wonderful recipe!

Hi Esperanza! I’m happy you loved them, but bummed you haven’t been getting consistent results. How are you measuring the flour? You could be adding too much for it to get thicker, or having the heat too high. Let me know!

Chilaquiles are my favorite! My moms recipe is super spicy I wanted to try something mild and this was perfect for my 9 year old and rest of the fam to love!!

These were so delicious. All three of my kiddos loved them, my 9yo even commented “these are better than Doritos!”
Which is highest praise from the fourth grade apparently, so well done haha.
Definitely adding these into our meal rotations from now on.

SHUT THE FRONT DOOR. This is my new favorite food. I didn’t try this recipe for a long time because I didn’t think it would be hearty enough for dinner but I just made it and it’s SO GOOD and filling if you add the fried egg. Seriously this recipe is PHENOMENAL.

My family doesn’t do spicy hot (I know, right?), so I replaced the whole chili powder tablespoon with paprika and just added chili powder to taste to my serving. Also, I don’t have available those kind of corn tortillas (they seem different than regular nacho chips, are they? Would it work with those?), so I used flour tortillas instead, cut them in eights like a pizza and just dumped them in the sauce right before serving. Still, it was a really interesting and yummy breakfast experience. I’m always looking for new exciting options for breakfast and this one was one of them.

Hi! I’m glad you found a solution that seemed to work well! You could try regular corn chips too, but may need to adjust the salt some depending on what you use.

This is a terrific recipe and the enchilada sauce was perfect. Although it was alarming to see that this makes 4 servings because 2 of us polished it off reallllllly quickly :)
Thank you for another great recipe!

I made this dish today for a Mexican friend and she loved me and asked for the recipe lol. Thanks for yet anothet super tasty dish!

You’re welcome, Talia! Thank you for taking the time to review.

I’ve made this a few times and loved it just curious as to whether you think the red sauce could be made ahead of time (for quick brunches/breakfasts) and reheated in the skillet before adding the tortilla chips?

Hi Hayley! I haven’t tried it, but it could work. Let me know if you do.

Ok lmao this is wrong you make it with leftover tortillas not tortilla chips

Hi! Can you let me know how much oil (I see “heat the oil” but not seeing the specifics). My guess is a few Tablespoons of olive oil, but thought I’d double check. Thanks-I always love your recipes!

Just made this for breakfast and impressed the heck out of my husband. It came together so quickly and we FINALLY used all of our leftover tortilla chips! Crazy easy. Crazy delicious. Thank you :)

I LOVE chilaquiles, so when I checked out this recipe I was sceptical of the simple ingredients. I saw all the great reviews and had to try it! It was so great! So simple, easy and tasted great with feta, which I had to use up. Even my toddler loved it.

I had never even heard of chilaquiles but when I saw this recipe I knew it was a must try. I made it tonight w roasted potatoes and black beans – my whole family devoured it. Absolutely delicious!

Thank you for your review, Emily! Happy you loved it.

Kate! Hi! It’s been awhile since I’ve made one of your recipe. This was a total hit! I made half of the recipe since it’s just two of us. I followed the recipe to the letter. Served with guac and beans and a fried egg on top = perfection. Thank you! My husband said that if you’re not married you should be so that someone else appreciates your good recipes. In the meantime, we will. Thank you!

I’m glad you loved it, Annie!

Definitely making this recipe mine for chilaquiles! I can’t wait to try it.

Wow, it’s look so good and yummy. I like to cook and taste new dishes and your blogs are really helpful for me. I will try this recipe soon.

Hello! I am a 15 year old who cooks for herself and her family. I made this for lunches one week and I absolutely loved it! It was especially delicious with an egg and guacamole on top! Thank you!

Whoa! So lucky that my random chilaquiles search led me to you. And I am never buying red /enchilada sauce again. AMAZING!! I had assumed that enchilada sauce would require unique ingredients not in my pantry. I got excited when I read the list and your instructions were so clear. I added just a bit of red pepper because we like a little kick. Used our leftover brisket and it was a big hit with the family. Not only was this requested to be in rotation but they asked what else I could put the sauce on.Feels so good to be able to surprise the family with a new trick after all these years. Thank you.

Welcome and I’m glad you found the blog and this recipe! Thank you for sharing, Michelle.

This was AMAZING! I fried my own tortilla chips and used the oil from that in the sauce but other than that I followed the recipe. It was devoured by my entire family. My husband and kids are currently using the extra chips to eat the leftover sauce in the pan. Lol! Thank you for such a flavorful and delicious recipe.

Sounds delicious, Tanya! Thank you for your review.

Have you tried using epazote in your chilaquiles?
We use it and it tastes much better!
Our salsa recipe is much simpler, but it has good results.
Try boiling three tomatoes till the skin peels but in a blender with as many chile de arbol you want (5-10), 3 gloves garlic and 1 tablespoon salt, then blend.
Then when you add the chips, also add a couple leaves of epazote.
It’s really good!

I found this recipe during our crazy isolated time and I am so freaking grateful for your expertise. Your sauce makes the best Chilaquiles I’ve ever had! As I live in Los Angeles and (during normal times) have access to awesome Mexican food, that’s really saying something. Thank you, thank you, thank you!

Thank you! That is quite the compliment, Mikki. I appreciate you taking the time to comment.

Absolutely delicious – I’ve made this recipe multiple times (sometimes with leftover enchilada sauce from the night before) but it always turns out great! I make homemade chips from flour tortillas which works well in a pinch. Thank you for the helpful notes and wonderful recipe!!

Oh damn this was soooo good! A great change from our usual egg breakfasts. I’ve made your enchilada recipe with this sauce before and it’s excellent, so I wanted to try this recipe too. I’m kind of binging on your recipes right now! We’ve made three different ones this week. Love the variety you have on here. I’ll have to pick up your book :)

Wonderful, Tania! I’m delighted to hear that. Thank you for your review.

Tasty and surprisingly fast and easy. I like to make enough cut up ingredients for two nights, and just make a second batch of sauce the second night.

Thank you for sharing, Jay! I’m happy you enjoyed them.

I just made this for breakfast and we loved it! This is an excellent sauce recipe, mild and tasty. I might add a tiny bit of habanero powder to heat it up for enchiladas, but we found the spice level perfect for breakfast. Other than using grated cheddar cheese, I followed your recipe. I’m delighted to know how to make this sauce, it’s way better than any canned red sauce I’ve tried, thank you!

Thank you for your review, Jay! I’m happy you enjoyed it.

Can the homemade tortilla chips be made ahead of time…will they stay crispy? Thank You!

Hi, you can try it! Just make sure you store them like you would other tortilla chips. Let me know!

Your phonetic spell out is way off. It’s more like
CHEE-LAH-KEY-LESS. Really.

Thank you for the correction, Rodrigo! I’ve revisited that within the post.

We made these this morning…we used store-bought chips and next time will make our own…nice easy recipe…thanks

You’re welcome, Gregory! Thank you for your review.

I made this last night for the first time after eating chilaquiles at our Mexican friends’s home. I didn’t have radishes or cilantro but lots of queso fresco, chopped purple onion, and avocado. It turned out perfectly and was a big hit with the family. I will definitely make this again. Yummy and easy!

That sounds delicious, Susan! Thank you for sharing.

As expected with C&K this is delicious! Totally scalable and after making the chips if dry, add a bit of salsa to the pan. I also but UN-salted corn chips if in a pinch. They are perfect in this and save a messy step.

Thank you for sharing! I’m glad you loved them.



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