Mexican Chilaquiles Rojos
Crisp tortilla chips coated in red salsa and topped with fried eggs, crema, queso fresco, onion, and cilantro.
Equipment
- Large skillet
- Small skillet
- Blender
- Tongs
- Serving plates
Ingredients
Chilaquiles
- 8 oz plain tortilla chips
- 2 cups red enchilada-style salsa warmed
- 1/4 cup water
- 2 tbsp vegetable oil
- 4 large eggs
Toppings
- 1/2 cup Mexican crema or sour cream
- 1/2 cup queso fresco crumbled
- 1/4 medium red onion thinly sliced
- 1 medium avocado sliced
- 1/4 cup fresh cilantro chopped
- 1 medium lime cut into wedges
Instructions
Warm the Salsa:
- Combine the salsa and water in a large skillet and bring to a gentle simmer.
Cook the Eggs:
- Heat the oil in a second skillet. Fry the eggs sunny-side up or to your preferred doneness.
Assemble:
- Add the tortilla chips to the simmering salsa and toss for 1 to 2 minutes, until coated but not completely soft.
- Divide the chilaquiles among plates and top with fried eggs, crema, queso fresco, red onion, avocado, cilantro, and lime.
Notes
- Use sturdy, day-old tortilla chips for the best texture.
- For green chilaquiles, replace the red salsa with tomatillo salsa.
Nutrition
Calories: 560kcalCarbohydrates: 53gProtein: 19gFat: 32gSaturated Fat: 7gCholesterol: 190mgSodium: 820mgFiber: 8gSugar: 6g