This Gourmet Croque Madame Chilaquiles is a bold and elegant mashup of two beloved dishes: the indulgent French Croque Madame and the savory comfort of Mexican Chilaquiles. With crispy homemade tortilla chips coated in rich Mornay sauce, topped with crisped ham, melted Gruyère, and crowned with a perfectly runny egg, this dish transforms brunch into a luxurious affair. It’s where French sophistication meets Mexican soul.

Why You’ll Love This Recipe

Fusion of iconic dishes: A creative combination of Croque Madame and Chilaquiles for a gourmet twist.
Rich and indulgent: Gruyère Mornay sauce, crispy ham, and golden fried eggs deliver comfort and decadence.
Perfect for brunch or breakfast: A show-stopping dish that’s ideal for entertaining or weekend mornings.
Homemade tortilla chips: Freshly fried corn tortillas provide unbeatable crunch and flavor.
Customizable: Easily adaptable with your choice of cheese, toppings, or level of heat.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Vegetable or avocado oil (for frying)
Corn tortillas
Deli ham, thinly sliced
Unsalted butter
All-purpose flour
Whole milk
Gruyère cheese, grated
Kosher salt
Freshly ground black pepper
Freshly grated nutmeg
Dijon mustard
Eggs
Fresh chives, chopped (for garnish)

Directions

Preheat oven
Preheat your oven to 350°F (175°C).
Fry the tortilla chips
Heat oil in a large, oven-safe skillet over medium-high heat until shimmering. Fry tortilla wedges in batches for 1–2 minutes per side, until golden brown. Drain on a wire rack or paper towel-lined plate. Immediately season with salt. Repeat until all chips are fried.
Crisp the ham
Carefully wipe the skillet clean. Add 2 tablespoons of butter over medium heat, then add the sliced ham. Cook for 4–5 minutes, stirring occasionally, until lightly browned and crisp. Transfer to a paper towel-lined plate to drain.
Make the Mornay sauce
In the same pan, melt the remaining 2 tablespoons of butter over medium heat. Once foamy, whisk in flour and cook for 1 minute, until lightly golden. Reduce heat to low and gradually whisk in milk to prevent lumps. Cook, whisking often, until thickened (about 3 minutes).
Finish the sauce
Remove the pan from heat. Stir in half of the Gruyère cheese, nutmeg, salt, pepper, and Dijon mustard. Whisk until smooth.
Assemble the chilaquiles
Add the drained chips back to the pan and gently toss to coat them evenly in the Mornay sauce.
Top and bake
Sprinkle the remaining Gruyère cheese and crisped ham over the top. Transfer the pan to the oven and bake for 5–6 minutes, or until the cheese is melted and bubbly.
Fry the eggs
While the chilaquiles are in the oven, fry the eggs in a nonstick skillet in a bit of butter to your preferred doneness (sunny-side up recommended for a classic Croque Madame feel).
Serve
Remove the pan from the oven. Top the chilaquiles with fried eggs and garnish with freshly chopped chives. Serve immediately.

Servings and timing

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 servings

Variations

Add heat: Drizzle with hot sauce or sprinkle in chili flakes for a spicy kick.
Cheese swap: Try Swiss, Emmental, or sharp white cheddar in place of Gruyère.
Vegetarian option: Omit ham and add sautéed spinach, mushrooms, or roasted red peppers.
Tortilla shortcut: Use quality store-bought chips to save time.
Herb enhancement: Garnish with fresh thyme or parsley for an aromatic touch.

Storage/Reheating

Storage: Best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat gently in a 325°F (160°C) oven until warmed through. Avoid microwaving to preserve the texture of the chips.
Eggs: For best results, fry fresh eggs upon reheating instead of storing with the dish.

FAQs

What is a Croque Madame?

A Croque Madame is a French ham and cheese sandwich topped with béchamel sauce and a fried egg. This recipe takes its essence and applies it to a chilaquiles base.

Can I use store-bought tortilla chips?

Yes, though homemade chips are crispier and sturdier. Choose thick-cut chips if using store-bought.

What’s the difference between Mornay sauce and béchamel?

Mornay sauce is a béchamel (white sauce made from roux and milk) with cheese added, typically Gruyère or Parmesan.

Can I make this ahead of time?

You can fry the chips and prepare the Mornay sauce in advance. Assemble and bake just before serving for the best texture.

What if I don’t have an oven-safe skillet?

Transfer the coated chips to a baking dish before baking, or use a cast iron or stainless steel skillet.

Can I use other meats?

Yes, cooked bacon, pancetta, or turkey can be substituted for ham.

How do I make it gluten-free?

Use gluten-free corn tortillas and a gluten-free flour substitute in the roux.

Can I make it dairy-free?

Yes, but you’ll need dairy-free butter, milk, and cheese alternatives. The sauce may have a different consistency.

What if I don’t have Dijon mustard?

You can omit it or substitute with a small amount of yellow mustard or a touch of white wine vinegar for acidity.

What should I serve with this?

A simple arugula salad or fresh fruit on the side balances the richness of the dish.

Conclusion

Gourmet Croque Madame Chilaquiles is a creative and luxurious breakfast or brunch dish that brings together the best of two cuisines. With its creamy Mornay sauce, crispy ham, homemade chips, and perfectly fried eggs, it’s a meal that impresses without being overly complicated. Whether for a special occasion or an indulgent weekend brunch, this fusion recipe delivers bold flavor and refined comfort in every bite.

Gourmet Croque Madame Chilaquiles

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This Gourmet Croque Madame Chilaquiles recipe is a creative fusion of Mexican and French cuisine. Combining crispy homemade tortilla chips, rich Mornay sauce, savory ham, and runny fried eggs, it’s a decadent brunch dish that elevates traditional chilaquiles with the elegance of a Croque Madame.

Author: Mari
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Breakfast, Brunch
Method: Frying, Baking
Cuisine: Fusion (Mexican-French)
Diet: Halal

Instructions

Preheat oven to 350°F (175°C).
Heat oil in a large oven-safe skillet over medium-high until shimmering.
Fry tortilla wedges in batches for 1–2 minutes, flipping once, until golden. Transfer to a wire rack or paper towel-lined plate and season with salt. Repeat until all are fried.
Discard excess oil and carefully wipe out skillet with paper towels.
Add 2 tablespoons butter to skillet over medium heat. Add ham and cook 4–5 minutes until lightly browned and crisp. Transfer to paper towel-lined plate.
In the same skillet, melt remaining 2 tablespoons butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly, until golden.
Reduce heat to low. Gradually whisk in milk until smooth. Cook, whisking often, until thickened (about 3 minutes).
Remove skillet from heat. Stir in ½ of the Gruyère cheese, nutmeg, salt, pepper, and Dijon mustard until smooth.
Return cooled chips to the pan and gently toss to coat in the sauce.
Top with remaining Gruyère cheese and the crisped ham.
Transfer skillet to oven and bake for 5–6 minutes, or until cheese is melted.
Meanwhile, fry eggs in butter in a separate nonstick pan to desired doneness.
Remove skillet from oven, top with fried eggs and chopped chives.
Serve immediately while hot and gooey.

Notes

Use day-old tortillas for crispier chips.
Gruyère can be substituted with Swiss or Emmental if needed.
Adjust egg doneness to preference—sunny-side up keeps it classic.
This recipe is best enjoyed fresh and hot, straight from the oven.

Nutrition

Serving Size: 1 serving
Calories: 620
Sugar: 4 g
Sodium: 780 mg
Fat: 42 g
Saturated Fat: 19 g
Unsaturated Fat: 20 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 4 g
Protein: 28 g
Cholesterol: 255 mg