Serves  2

Chilaquiles Base

  • 4 corn tortillas or 3 cups of small batch tortilla chips 
  • 2-6 T olive oil
  • Add-Ins (see below)
  • Bobbie’s Boat Sauce Classic or Hot (2-4 Tbs)
  • Chicken Stock or water (2-4 Tbs)  

Add-Ins (suggestions)

  • 4 oz fresh chorizo or bacon, or ground meat of choice 
  • Onion and/or garlic
  • Fresh jalapeno, or roasted chiles like poblano.
  • Kale, collards, or other leafy greens
  • Cooked chicken or steak, diced. 
  • Zucchini, tomatoes, spinach, peppers, corn
  • Roasted vegetables winter squash or sweet potatoes
  • 1/2 cup prepared beans

Finishing Ingredients (more suggestions)

  • Crumbly cheese like cotija or ricotta salata, or melty cheese like queso fresco, jack, or cheddar.
  • Avocado, sliced or diced
  • Fried or poached eggs
  • Mexican crema or sour cream
  • Fresh cilantro
  • More Bobbie’s Boat Sauce!
  • Lime wedges


  1. If making your own chips: stack and slice tortillas into 8th’s, or hand shred (NOTE: bonus points if you do this the night before, or a few hours ahead to let your tortillas get stale.  
  2. Heat 2-3 T of oil in a heavy skillet, preferably cast iron.  Add tortillas and let them cook to a nice golden crisp, stirring them occasionally.  When they are perfectly crisp (you may want to use more oil), remove and drain on paper towels.
  3. If you’re using meat, either cook separately, or remove tortillas from the skillet when they are crisp, drain, and cook your meat. Drain the fat.  Then add aromatics and the rest of your ingredients.  
  4. If not using meat, heat another tablespoon or so and add the rest of your ingredients in stages.  
  5. When your vegetables are about ¾ of the way done, return your tortillas to skillet and continue to cook for another 3-5 minutes.  S+P to taste.
  6. Meanwhile, combine Boat Sauce with a little stock or water, and add to the skillet.  Stir long enough for sauce to absorb into tortillas. Add more liquid as needed. 
  7. Turn out chilaquiles onto plates and top with finishing ingredients.   ENJOY