Chilaquiles Rellenos Fritos (Fried Stuffed Chilaquiles)

Time: Prep: 20 minutes | Cook: 14 minutes
Servings: 4

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Step into the vibrant flavors of Mexican culinary scene with our twist on a classic dish: Chilaquiles Rellenos Fritos, or Fried Stuffed Chilaquiles. This fusion of tradition and innovation captures the essence of diverse food culture.

With just 20 minutes of prep time and 14 minutes of cooking, this recipe serves 4, making it perfect for a cozy brunch with friends or a family dinner.

Start by crafting a bold salsa by simmering garlic, tomatoes, serrano peppers, and guajillo chile pepper until tender, then blending them with onion, bouillon base, and salt until smooth. This salsa sets the stage for the explosion of flavors to come.

Next, assemble your stuffed tortillas by layering cheese between tortillas and cooking them until golden and melty. Then, fry them until crispy in a skillet filled with oil, creating pockets of deliciousness that pay homage to Mexico’s love for street food.

Once everything is ready, heat up the salsa and toss in the fried stuffed tortillas, allowing them to soak up the savory goodness that defines Mexican cuisine.

To serve, top your Chilaquiles Rellenos Fritos with eggs and garnish with Mexican-style sour cream, crumbled queso fresco, sliced serrano peppers, and fresh cilantro, elevating the dish with the vibrant flavors of culinary melting pot.

Get ready to experience the best of Mexican culture with each crispy, cheesy, and satisfying bite of Chilaquiles Rellenos Fritos. Let’s dive in and savor the essence of Mexican food scene!


4 garlic cloves 

4 Roma tomatoes 

2 serrano peppers, stemmed 

1 dried guajillo chile pepper, stemmed 

3 tablespoons finely chopped yellow onion 

1 tablespoon jarred roasted chicken bouillon base 

1/2 teaspoon kosher salt 

1 cup plus 2 tablespoons vegetable oil 

12 (6-inch) white corn tortillas 

1 cup plus 2 tablespoons shredded Chihuahua cheese 

4 large eggs 

Chopped Mexican-style sour cream, crumbled queso fresco, thinly sliced serrano pepper and/or chopped fresh cilantro for garnish (optional) 


  1. Line rimmed baking pan with paper towel. In small saucepot, heat garlic, tomatoes, serrano peppers, guajillo pepper and enough water to cover to a boil over high heat; reduce heat to medium and simmer 10 minutes or until tomatoes are very tender. Drain garlic mixture; transfer to blender. Add onion, bouillon base and salt to blender; purée on high until smooth. Makes about 2 cups salsa.
  1. In 2 batches, in large, high-sided skillet, heat 1 tablespoon oil over medium-high heat. Add 3 tortillas; top each tortilla with 3 tablespoons cheese and 1 tortilla. Cook 3 minutes or until cheese is melted, turning once; transfer to cutting board, cool slightly and cut each into quarters.
  1. In same high-sided skillet, heat remaining 1 cup oil over medium heat 5 minutes or until oil temperature reaches 350°. In 3 batches, add stuffed tortilla quarters; cook 2 minutes or until golden brown, turning once. With slotted spoon, transfer to prepared pan; keep warm.
  1. In separate large skillet, cook eggs over medium heat 3 minutes or to desired doneness; transfer to plate.
  1. In same large skillet, heat salsa over medium heat 2 minutes or until heated through. Add stuffed tortilla quarters; cook 2 minutes or until heated through, stirring frequently. Makes about 6 cups chilaquiles.
  1. Serve chilaquiles topped with eggs garnished with sour cream, queso fresco, serrano peppers and/or cilantro, if desired.

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