Kimchi Chilaquiles
Prep time
Cook time
Total time
Kimchi Chilaquiles are a great way to spice up your weekend brunch or breakfast. They're super easy to make and feed a crowd.
Serves: 4 servings
  • 1 tablespoon olive oil
  • 1 medium shallot, diced
  • 1 small jalapeño, chopped
  • 1 (14-ounce) jar kimchi, chopped
  • 3 (7.5-ounce) cans spicy tomato sauce
  • 2 (4-ounce) bags tortilla chips
  • ½ cup shredded or sliced Pepper Jack cheese
  • 4 large eggs, fried
  • ¼ cup fresh cilantro
  • 1 medium avocado, diced
  • 4 radishes, thinly sliced
  • 2 scallions, sliced
  1. Set a large skillet over medium heat with the oil. Once hot, add in the shallot and jalapeño and cook until softened, about 1 to 2 minutes. Stir in the kimchi, along with the juices, and cook for a minute longer. Add the tomato sauce and cook until slightly reduced, about 2 to 3 minutes.
  2. Carefully fold in the tortilla chips until they're completely coated in the sauce and kimchi. Lower the flame, and add the cheese, stirring gently until the chips have softened and the cheese has melted, about 5 to 8 minutes.
  3. Top the chilaquiles with the fried eggs, avocado, cilantro, radishes and scallions. Serve immediately and enjoy!
Recipe by The Candid Appetite at