Red Chilaquiles
This Red Chilaquiles recipe is a classic Mexican dish that combines crispy tortilla chips in a red tomato sauce topped with a fried egg. It comes together in under 30 minutes and can be served for breakfast, lunch or dinner.
Servings: 3
Ingredients
Sauce
- 1 teaspoon olive oil
- 4 garlic cloves minced
- 1 small chipotle pepper diced (from canned chipotle peppers in adobo sauce)
- 1 Tablespoon of adobo sauce from can
- 1 16 oz can tomato sauce
- 1 teaspoon dried oregano
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- 1 cup low sodium vegetable or chicken broth
- ¼ teaspoon sea salt
- ¼ teaspoon ground pepper
Chilaquiles
- 5-6 large handfuls of tortilla chips about 5-6oz
- 3 large eggs fried
- crumbled Cotija or queso fresco
- sour cream or greek yogurt for serving
- Sliced avocado for serving
- Cilantro for serving
- Sliced radishes for serving
- Diced red onion for serving
Instructions
- In a medium skillet over medium heat, add oil and sauté garlic until fragrant, about 1-2 minutes. Add chipotle peppers, adobo sauce, tomato sauce, oregano, chili powder, cumin, broth, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. This will help thicken the sauce. Set aside until ready to use.
- While sauce is simmering prep toppings and start frying eggs.
- Add the tortilla chips in with the sauce. Gently flip over the tortilla chips until they are all well coated with sauce. Let cook 2-3 minutes, until the chips have softened slightly (but not too much!).
- Remove from the heat and serve immediately topped with a fried egg, cotija, radish, cilantro, red onion, sliced avocado and sour cream, if desired.
Nutrition
Serving: 1/3 recipe | Calories: 453kcal | Carbohydrates: 43g | Protein: 18g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 206mg | Sodium: 569mg | Potassium: 1076mg | Fiber: 8g | Sugar: 10g