Vegetarian Chilaquiles for Cinco de Mayo

My healthy cooks, today we’re traveling back to Mexico City where I’ve just been traveling, and was so inspired by the culture, the people, and of course the cuisine. We’re celebrating Cinco de Mayo with this breakfast option: chilaquiles! Let’s get into this spectacular color-packed dish!

This recipe is simple, bursting with flavor, snackable, and as always cheap and easy to make! It’s a total crowd pleaser and is perfect for snacking at a party.

What makes this chilaquiles recipe healthy?

This chilaquiles recipe is naturally one of the more snack-like ones you’ll find in Mexican cuisine, which makes it great as a share plate at a party or get together. You’re packing in plenty of micronutrients thanks to the chiles and tomatoes (or tomatillos if you’re using them!)

The color code for this recipe is GREEN! Check out more about my Color Code and how to create colorful recipes (and what that means for your own health) here!

What makes this chilaquiles recipe easy?

This chilaquiles recipe is so next level yet so simple. All you have to do is roast your ingredients, blend up your sauce, pour and add your toppings! Three simple steps and you’re good to go for serving a family or feeding your mates at a party!

This is a great one to recreate with your friends and family as anyone can do it! Be sure to show me your own spin on this chilaquiles recipe if you post on Instagram! Tag me @dan_churchill, and get cooking legends!

For more easy and healthy recipes, check out my $5 Eats Recipe Ebook here!

Recipe: Healthy Chilaquiles

Prep time: 5 minutes Cook time: 30-40 minutes Cost: <$5 Servings: 6 Skill Level: Easy


4 cups corn chips
2 cups cherry tomatoes or tomatillos
1 jalapeno or chili of choice, sliced and seeds removed (if desired, for less heat)
2 cloves of garlic, skin on, smashed with a knife
2 shallots, roughly chopped
Olive oil
Sea salt
Black pepper
Splash of water if needed for blending

1/2 cup crumbled goat cheese
1 large egg
Jalapeno slices
1 cup roughly chopped cilantro


  1. Preheat your oven to 415F/212C. On a roasting tray spread tomatoes, garlic, shallots, and drizzle on olive oil. Season with salt and pepper. Roast until tomatoes are blistered and soft, about 30-40 minutes.
  2. Transfer all the veg to a blender and purée until smooth. Add a drizzle of water if needed to get everything blending. Season again to your tastes with salt and pepper.
  3. Fry up your egg: drizzle oil into a pan heated on medium-high and once shimmering, crack in your egg. Cook for about 5-6 minutes or until the whites are set.
  4. Pour chips onto a serving dish and drizzle with sauce. Add goat cheese, cilantro, the fried egg, and sliced jalapeno if using. Serve it up!

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