Chilaquiles
Ingredients
- Yellow Onion110g≈ 1 medium
- Tomatoes540g≈ 3 × 1 large
- Jalapeno Peppers, Diced50g≈ 3.5 × 1 pepper
- Garlic, raw6g≈ 2 cloves
- Oregano1g≈ 1 teaspoon dried
- Salt6g≈ 1 teaspoon
- Corn tortillas224g≈ 8 × oz
- Monterey Jack cheese55g
Estimated Cost
- Yellow Onion (110g)$0.24
- Tomatoes (540g)$2.70
- Jalapeno Peppers, Diced (50g)$0.22
- Garlic, raw (6g)$0.16
- Oregano (1g)$0.14
- Salt (6g)$0.01
- Corn tortillas (224g)—
- Monterey Jack cheese (55g)—
* Cost estimate based on 6 of 8 ingredients.
Prices are estimates based on Kroger grocery store data, last updated June 2026. Actual prices may vary by location and retailer.
Instructions
- 1
1. Mist both sides of the tortilla wedges with nonstick cooking spray, spread them in a single layer on a baking sheet, and bake at 425°F for 10 to 12 minutes until golden and crispy. Set aside.
- 2
2. Coat a large saucepan with nonstick cooking spray and place it over medium-high heat.
- 3
3. Add the chopped onion and cook for 5 minutes, stirring often, until light golden brown.
- 4
4. Stir in the tomatoes, jalapeño peppers, garlic, oregano, and salt. Continue cooking for a few more minutes.
- 5
5. Pour the mixture into a blender and blend until completely smooth.
- 6
6. Return the sauce to the saucepan and bring it to a boil.
- 7
7. Lower the heat to medium and simmer for 5 minutes.
- 8
8. Add the crisped tortilla wedges and cook for 2 to 3 minutes more.
- 9
9. Sprinkle the shredded cheese over the top, cover the pan, and let stand for about 1 minute until the cheese melts.
- 10
10. Garnish with fresh cilantro and serve immediately.
Nutrition per serving
Based on 4 servings · USDA data
Nutrition calculated from USDA FoodData Central using ingredient quantities in grams.
Nutrition values are estimates based on USDA data and may vary.