Why Latin Parents Are Ditching PB&J for This Power Lunch Food

Back-to-school season hits like a whirlwind—new schedules, drop-offs, school supply lists, and of course… the daily question: “What’s for lunch?” Whether you're packing a lunchbox for your third grader, prepping snacks for a teen with back-to-back activities, or trying to convince your college kid to skip overpriced cafeteria food, we get it—it’s a lot. That’s why we keep one golden rule in our households: never underestimate the power of a good lunch food.

And when it comes to lunch foods that check all the boxes—flavorful, filling, budget-friendly, and ridiculously easy to make—it’s hard to beat chilaquiles.

Why Chilaquiles Are the Lunch Food Hero We All Deserve

We all want our kids to eat food that keeps them energized and focused—not a sad sandwich that wilts by noon or a sugar bomb that turns them into gremlins by 2 PM. Chilaquiles are the OG solution: they’re packed with protein, loaded with comforting carbs (hi, tortilla chips), and layered with the rich, spicy flavors we grew up with.

What’s more, this is one of those lunch foods you can prep in advance, store in individual containers, and even adapt with leftovers (because we’re not about wasting food or time). And if your college-age kid is calling you from their dorm asking how to cook something that isn’t ramen? This is the dish to teach them. It’s practically foolproof, super affordable, and gives them a little taste of home—even if home is three time zones away.

Let’s Break Down the Basics

Chilaquiles are a traditional Mexican dish made by lightly frying tortilla chips, then simmering them in a red or green sauce until softened, and finishing them with toppings like eggs, cheese, crema, and avocado. Think of it as breakfast nachos with a higher purpose. They're commonly served for breakfast or brunch, but honestly, they shine brightest as a lunch food. Why? Because they’re satisfying without being too heavy, and they hold up surprisingly well in a thermos or reheated in a microwave. (Again—college students, take notes.)

And now, the moment you’ve been waiting for...

Red Chilaquiles Recipe with Eggs

This Red Chilaquiles with Eggs recipe is our go-to, and it's one of those lunch foods that never disappoints. It’s also a great way to sneak in some veggies and protein without getting complaints.

Ingredients:

• 4 guajillo chilies
  
  
• 2 medium tomatoes
  
  
• 1 garlic clove
  
  
• 1/2 white onion
  
  
• Salt to taste
  
  
• 2 tablespoons of olive oil
  
  
• 3 cups of corn tortilla chips
  
  
• 2 eggs
  
  
• 1/4 cup of sour cream
  
  
• 1/2 cup of crumbled queso fresco
  
  
• 1/4 sliced red onion
  
  
• 1/2 sliced avocado
  
  
• Cilantro leaves for garnish
  
  

You’ll start by boiling the chilies and tomatoes until soft, blending them with the garlic, onion, and salt to make a gorgeous red sauce. Heat up the olive oil, pour in the sauce and let it simmer. Toss in the tortilla chips until they’re well coated and just starting to soften. In a separate pan, fry the eggs sunny-side-up—don’t skip this part, the yolk makes everything creamier. Assemble with all the toppings and boom—lunch food royalty.

Check the full recipe here!

Packing Tips for the Lunchbox Crowd

• Elementary + Middle Schoolers: Pack the chips and sauce separately if you want to keep the crunch. Reheat the sauce in the morning and pour it into a thermos. Add a hard-boiled egg if they don’t like runny yolk.
  
  
• High Schoolers: Let them build it themselves—throw it all in a bento box, include a side of hot sauce, and you might just get a thank you text.
  
  
• College Students: Give them the recipe link. Seriously. This is a flex they can pull off with a hot plate or microwave.
  
  

A Dish That Teaches and Nourishes

What we love most about chilaquiles—aside from the taste, obviously—is that they carry a little cultural wisdom in every bite. It’s not just one of our favorite lunch foods—it’s a lesson in using what you have, honoring your roots, and making something delicious out of it. That’s the kind of lesson we hope our kids carry with them too.

So this back-to-school season, skip the turkey sandwich rut. Go bold, go saucy, go chilaquiles. Because lunch foods should do more than fill a belly—they should feed the soul