Torta de Chilaquiles (Mexican Breakfast Sandwich), photo by Leslie LimónPhoto by Leslie Limón

Torta de Chilaquiles (Mexican Breakfast Sandwich)

Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 4 servings

Torta de Chilaquiles is a unique Mexican breakfast sandwich, especially popular in Mexico City where it’s also known as a torta tecolota. For this one-of-a-kind breakfast sandwich, toasted bolillo rolls are filled with refried beans and spicy chilaquiles topped with crumbled queso fresco, Mexican crema, red onion, and fresh cilantro. Whenever I make chilaquiles, I always make a little extra just so I have some leftover to enjoy in this delicious torta. For a heartier sandwich, you can also add a little shredded chicken or pork to the filling or top the chilaquiles with a fried egg.


  • 2 cups red or green chilaquiles
  • 1 cup refried beans
  • 4 bolillo rolls cut in half lengthwise
  • 1/2 medium red onion thinly sliced
  • 1/2 cup crumbled queso fresco
  • 1/2 cup Mexican crema or sour cream (for garnish)
  • chopped cilantro (for garnish)
  • fresh serrano or jalapeño peppers

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  1. Reheat the chilaquiles and refried beans on the stove or in the microwave until very hot.
  2. Toast the bolillo rolls on a comal or griddle over medium heat until lightly golden; remove from heat. Spread 2 tablespoon of refried beans on each slice of bolillo roll. Spoon 1/2 cup of chilaquiles on bottom slice of bolillo roll. Top with 1 to 2 tablespoons of crumbled queso fresco, a drizzling of Mexican crema, and chopped cilantro. Cover with top slice of bolillo roll. Serve with fresh serrano chiles or pickled jalapeños.
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