Recipe: Our Ultimate Chilaquiles | Blanco Niño

Recipe: Our Ultimate Chilaquiles

Tortilla chips aren’t just great dunked in salsa, they can be the star of a dish. Traditionally for breakfast, but perfect for any time of day, Chilaquiles are true Mexican comfort food.

As with many Mexican dishes, there’s plenty of regional and family variations but we think this recipe is a pretty special one. We’ve had to adapt traditional ingredients slightly for our European kitchens. In Mexico, you’d find queso Chihuahua or Menonita as the melting cheese but in this part of the world, anything that’s good at melting works such as a young cheddar. For sprinkling at the end, a cheese that’s fresh is what you’re after. In Mexico, a crumbled queso Ranchero or Cojija would be the go-to but over here a Feta works wonders.

We do hope you enjoy them…



(for all Chilaquiles components)

1 pack Blanco Niño salted chips

– 450g Cherry tomatos

– 1 Brown onion

– 1 Avocado

– 50g Sour cream

– 50g Cheddar cheese, grated

– 25g Feta cheese

– 1 clove garlic

– 1 ½ Guajillo chilli

– 1 Jalapeño chilli

– 10g Coriander

– Pinch of cumin

– 1 lime

– Salt for seasoning

– Rapeseed oil for frying


First up, make your Pico de gallo…

Your Pico de gallo salsa ingredients:

– 200g Cherry tomatos

– 10g Brown onion, peeled

– 5g Jalapeño chilli

– 3g Coriander

– ¼ a lime, juiced

– Pinch of salt 

Method for the Pico de gallo…

1. Cut the cherry tomatoes in half. Peel and dice about an ⅛ of your onion. Finely chop the jalapeño and coriander

2. Combine all ingredients and season with lime juice and salt to taste


What you need for the guac:

– 1 Avocado

– 10g Brown onion

– 10g Jalapeño fresh chilli

– 3g Coriander

– ½ a lime, juiced

– Pinch of salt (to taste)

The Method

1. Cut the avocado in half, discard the pit, scoop out flesh and mash it with a fork. Peel and dice about an ⅛ of your onion. Finely chop the jalapeño and coriander

2. Combine all ingredients and season with lime juice and salt

Guajillo salsa

Your ingredients:

Below ingredients makes around 300gr of salsa (more than you need for a batch of chilaquiles, but the least amount that is easy to blend in normal size blenders…we’re sure it won’t go to waste…)

– 250g Tomatos

– 30g Brown onion, peeled

– ½ clove of garlic, peeled 

– 1 ½ Guajillo chilli

– Rapeseed oil

– 50 g Water

– Pinch of Cumin

– Pinch of salt (to taste)


1. Dice your onion and chop tomatoes into quarters. Cut guajillo chillies open and get rid of the seeds 

2. Heat a dash of oil in a pan on a medium heat. Add the cumin and fry for 30 seconds before adding the chopped onion, garlic and some of the salt. Cook at medium heat until the onions are quite soft and they have a bit of colour (around 10 minutes)

3. Add the tomatoes, guajillo chillies and water to the pan. Pop on a lid and bring to the boil before lowering the heat to a simmer. Cook for 20 minutes. Let it rest for 10 min covered (to make sure the chillies are fully rehydrated)

4. Blend in a blender.

Now we’re ready to bring it all together!

Method for Chilaquiles:

1. Heat the oven grill at around 200ºC

2. On an oven proof dish, spread the chips evenly

3. Pour the guajillo salsa while still hot all over the chips

4. Continue with dollops of sour cream and the grated cheese across the chips

5. Get the chips on the top part of the oven and let the cheese melt

6. Once the cheese is melted, take out and top the dish with pico de gallo, sour cream, guacamole and fresh coriander 

Time to sit down, relax, open a cerveza and enjoy!