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chilaquiles rellenos on a white plate.

Stuffed Chilaquiles

These stuffed chilaquiles are crispy fried masa pockets filled with melty cheese and smothered in rich homemade guajillo salsa. Crispy on the outside and gooey on the inside, this bold and comforting Mexican-inspired dish is perfect for breakfast, brunch, or dinner.

Course Mexican
Cuisine Mexican
Keyword stuffed chilaquiles
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6
Calories 315 kcal
Author Carissa

Ingredients

Ingredients for the Salsa

  • 1/4 white onion
  • 3 cloves garlic peeled
  • 7 roma tomatoes halved
  • 1 jalapeno halved lengthwise
  • 6 guajillo chilies seeds removed
  • 3 tbs oil divided
  • 2 cups water
  • 3 tsp chicken bouillon
  • 1 tsp Mexican oregano

Ingredients for the Masa

  • 2 cups masa harina
  • 1 1/2 cups water
  • 1 1/2 cups shredded mozzarella cheese
  • oil enough for frying

Instructions

Instructions for the Salsa

  1. Heat 2 tbsp of oil in a large skillet over medium heat.

  2. Once hot, add the guajillo chiles and quickly fry for about 15 seconds per side.

  3. Remove and set aside.Add the onion and jalapeño to the skillet and cook for a few minutes.

  4. Add the garlic and cook for 1–2 minutes more, then remove the garlic and set aside with the chiles.

  5. Add the tomatoes to the skillet and cook for about 5 minutes until lightly browned.

  6. Return the chiles and garlic to the skillet, add the water, and bring to a simmer. Cover and cook for 15 minutes.

  7. Remove from heat and let cool slightly. Transfer everything (including the cooking liquid) to a blender. Add the chicken bouillon and Mexican oregano, then blend until smooth.

  8. Dry the skillet, add the remaining 1 tbsp oil, and heat over medium.

  9. Pour in the blended sauce and fry for about 5 minutes, stirring occasionally. Turn off heat and set aside.

Instructions for the masa

  1. In a bowl, combine the masa harina and water. Mix until a smooth dough forms.

  2. Divide the dough into 12 equal balls.

  3. Line a tortilla press with plastic.

  4. Flatten one dough ball, add shredded mozzarella cheese to the center, and fold it over like a quesadilla.

  5. Cut the quesadilla in half and carefully seal the cut edges with your fingers so the cheese stays inside. Repeat with remaining dough.

  6. Heat enough oil for frying in a large skillet over medium heat. 

  7. Fry the stuffed masa triangles in batches until golden and crispy.

  8. Transfer to a paper towel-lined plate.

  9. Serve the crispy stuffed chilaquiles on a plate and generously pour the salsa over them.

  10. Garnish with cilantro, onion, queso fresco, crema, and avocado if desired.