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Baked Sheet Pan Tostada Chilaquiles 

February 10, 2022
by
Crispy baked corn tortilla shells covered in the easiest smoky roasted salsa roja all topped off with fried eggs, cotija cheese, avocado, and all the bright flavors: these Baked Sheet Pan Tostada Chilaquiles are good any time of the day!!
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Crispy baked corn tortilla shells covered in the easiest smoky roasted salsa roja all topped off with fried eggs, cotija cheese, avocado, and all the bright flavors: these  Baked Sheet Pan Tostada Chilaquiles are good any time of the day!!

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I know this may not be accurate, but, in my mind, Chilaquiles are basically a breakfast nachos. I mean, there are chips and cheese, but also fried eggs and salsa… sounds like a breakfast nacho to me. And, along those lines, I’ve always viewed nachos as distinctly American. That being said, Chilaquiles are actually a traditional Mexican breakfast dish with thousands of variations all across different regions in Mexico. Some locations add chicken, some leave it with just fried egg. Some go with a salsa verde (green salsa), while others layer on salsa roja (red salsa). Really, there are no bounds to just how creative this dish can get. Hence, in lieu of deep frying chips, I decided to use my own artistic license to make this dish a bit healthier, a tad heartier, and definitely eligible for just about any meal of the day. The final product? → these Baked Sheet Pan Tostada Chilaquiles… aka my newest obsession!!

Crispy baked corn tortilla shells covered in the easiest smoky roasted salsa roja all topped off with fried eggs, cotija cheese, avocado, and all the bright flavors: these Baked Sheet Pan Tostada Chilaquiles are good any time of the day!!

the breakdown…

These Baked Sheet Pan Tostada Chilaquiles are the perfect easy meal for breakfast, brunch, lunch, an appetizer, and dinner… aka perfect for just about any time of the day. With a quick homemade salsa that’s way more impressive than it is difficult, some non-sliced baked tortilla shells, and ALL the toppings, this one comes together in just a matter of minutes. To start things off, I like to get the salsa going. This is truly one of the most no frills, easy red salsa out there. By simply broiling some tomatoes, garlic, onion, and a jalapeño pepper together, you get the most delicious smokiness in just a matter of minutes. I mean, charred veggies (but not overly burnt) have so much good natural flavor!!

With those charred veggies ready to go, it’s time to blend them up with the rest of the salsa ingredients. For this Baked Sheet Pan Tostada Chilaquiles, I try to keep things as simple as possible. Aka, I only mix up some apple cider vinegar for a bit of tartness, some honey to balance it out, a bit of olive oil and broth to bring things to a liquid, and of course some lime juice and cilantro for a bit of freshness. Nothing crazy, yet so delicious. I can guarantee that this will not be the last time you make this salsa… it’s too good!!

Crispy baked corn tortilla shells covered in the easiest smoky roasted salsa roja all topped off with fried eggs, cotija cheese, avocado, and all the bright flavors: these Baked Sheet Pan Tostada Chilaquiles are good any time of the day!!

the shells…

I like to get the tostada shells cooking while the veggies are roasting. Of course, this depends on the size of your oven. If you can, though, the cooking times work out too well to not throw it all in the oven together. With a good bit of olive oil (or olive oil spray— my favorite for achieving an even coating), your tortillas should crisp up perfectly. While Chilaquiles are typically assembled with deep fried tortilla chips as a base (like nachos), this Baked Sheet Pan Tostada Chilaquiles takes a different approach — one that is a bit healthier with baked tortillas, but also one that allows for larger, more personal style Chilaliqiues… Aka tostadas! 

Crispy baked corn tortilla shells covered in the easiest smoky roasted salsa roja all topped off with fried eggs, cotija cheese, avocado, and all the bright flavors: these Baked Sheet Pan Tostada Chilaquiles are good any time of the day!!

Once your tortillas are super crispy shells, and that salsa is all blended up, go ahead and get assembling! For this recipe, I like to use a blend of traditional and non-traditional toppings. On the typical side of things, I top these Baked Sheet Pan Tostada Chilaquiles off with plenty of fried eggs. The runny yolk is everything on these… so don’t skip them! That being said, you can definitely cook the eggs to your liking, and even throw on some pulled chicken if you would like some extra protein. Either way, nestle those proteins into SO much salsa to achieve the perfect crispy/saucy bite. It’s delicious! 

all the toppings…

Next up, go in with all the fun ingredients. I’m talking about cotija cheese for some creamy saltiness (or feta, which is similar, but a bit saltier) and all the scallions and cilantro for freshness. Then, add in some pickled red onions for a tangy sweetness, and a ton of pepitas for an extra bit of crunch. Lastly, you need a good bit of avocado to smooth everything out (guacamole would also be delicious), and a drizzle of a creamy product of your choice to finish everything off. 

Crispy baked corn tortilla shells covered in the easiest smoky roasted salsa roja all topped off with fried eggs, cotija cheese, avocado, and all the bright flavors: these Baked Sheet Pan Tostada Chilaquiles are good any time of the day!!

These Baked Sheet Pan Tostada Chilaquiles are truly one of my favorite fun meals. Whether I’m whipping up an elaborate brunch, breakfast for dinner, or, really, just any clean-out-the-fridge meal, these tostadas are my go-to. The best part? They are super customizable! Add in chicken, use as many or as few eggs as you would like, bring on the heat or keep things mild… you get the point, the world is your oyster with these! Oh, and def feel free to add sumac, everything bagel seasoning, salt, pepper, etc to your eggs. These are truly an explosion of flavor! Serve them up as they are, or even with a breakfast or Mexican spread and voila! An amazing meal is ready to go!

I hope you love these Baked Sheet Pan Tostada Chilaquiles as much as I do! Let me know what you think in the comments below:))

Baked Sheet Pan Tostada Chilaquiles 
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Baked Sheet Pan Tostada Chilaquiles 

Recipe by Annie PatrickCourse: Main Course, Handheld, Breakfast, Brunch, Dinner, LunchCuisine: Mexican, AmericanDifficulty: Easy
Servings

8

tostadas
Prep time

15

minutes
Cooking time

15

minutes
Total time

30

minutes


Crispy baked corn tortilla shells covered in the easiest smoky roasted salsa roja all topped off with fried eggs, cotija cheese, avocado, and all the bright flavors: these Baked Sheet Pan Tostada Chilaquiles are good any time of the day!!

Ingredients

  • salsa:

  • 2 large beefsteak tomatoes, quartered

  • 6 cloves garlic, smashed and peeled

  • 1 white onion, wedged

  • 1 jalapeno, sliced open and seeded

  • 2 tbsp honey

  • 1 chipotle pepper in adobo

  • 2 tbsp apple cider vinegar

  • 2 tbsp + ⅓ cup olive oil

  • ½ cup broth (or water)

  • 1 lime, juiced

  • ½ cup fresh cilantro

  • Salt and pepper, to taste

  • tostadas:

  • 8 corn tortillas

  • Olive oil or olive oil spray, to coat

  • Salt, to taste

  • toppings:

  • 6 eggs, fried to your liking

  • ½ cup cotija cheese, crumbled (or feta)

  • ¼ cup pepitas, toasted (pumpkin seeds)

  • 1 bunch scallions, thinly sliced

  • 2 avocados, thinly sliced

  • Pickled red onions, to serve

  • Cilantro, to garnish

  • Sour cream, creme fraiche, or greek yogurt, to drizzle

  • Optional: pulled chicken*

Instructions

  • Preheat the oven to 450. Line a large baking sheet with parchment paper.
  • Spread the tomatoes, garlic cloves, onion, and jalapeño out on the baking sheet. Drizzle with the honey and 2 tbsp of the olive oil. Transfer to the oven and roast for 12-15 minutes, or until the vegetables have charred. Then, toss the charred vegetables into a blender with the remaining salsa ingredients.
  • Meanwhile, spread the tortillas out on a separate large baking sheet. Rub or spray each tortilla with olive oil on both sides. Transfer the baking sheet to the broiler, and broil for the same 12-15 minutes. Flip the tortillas at the halfway point. Once they are crispy, remove from the oven.
  • Top the crispy tortillas with a good amount of the prepared salsa. Layer on the fried eggs, cotija cheese, pepitas, scallions, avocado, pickled red onions, cilantro, and a drizzle of the sour cream (and pulled chicken, if desired). Serve warm and enjoy!!

Notes

  • I love adding pulled chicken to this recipe. To do so, I sear some thinly sliced, well-seasoned chicken in a bit of olive oil for 1-2 minutes on each side. Then, I pour in some broth/water, a bit of salsa, some adobo sauce, and Worcestershire sauce until the chicken is covered completely. I bring the liquids to a boil, cover the skillet with a lid, and reduce the heat to medium-low. After 15-20 minutes, your chicken should be cooked through and tender.
  • Charred corn or chives would also be delicious additions to this recipe.
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