Typically, corn tortillas cut in quarters and lightly fried or baked for a lighter version, are the basis of the dish.[2] Green or red salsa is poured over the crisp tortilla triangles. The mixture is simmered until the tortilla starts softening. Pulled chicken is sometimes added to the mix. It is commonly garnished with crema, crumbled queso fresco, raw onion rings and avocado slices. Chilaquiles can be served with refried beans, eggs (scrambled or fried) and guacamole as side dishes.As with many Mexican dishes, regional and family variations are quite common. Usually, chilaquiles are eaten at breakfast or brunch. This makes them a popular recipe to use leftover tortillas and salsas.