Chilaquiles Rojos
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Chilaquiles rojos or “red chilaquiles”, is a super easy Mexican dish that’s great for breakfast or brunch. Fresh tomatoes are blended with jalapenos and broth then simmered with tortilla chips. Fresh eggs are gently poached over the whole mixture and served with sour cream, cilantro. and avocado.
(Originally published January 29th, 2014. Recipe slightly adapted from Cook’s Illustrated, 2014)
Ingredients need for this chilaquiles recipe
- 2 large tomatoes (if you use Roma tomatoes or ones similar in size, use 4-5)
- 2 jalapeno peppers (if you like a hotter spice level, use a serrano pepper.
- 1 cup vegetable broth. (If you don’t want to open a can or carton of broth for one cup, I like Better Than Bouillon concentrate).
- 1/4 teaspoon salt
- 2 garlic cloves
- 1 Tablespoon olive oil
- 1/2 small red onion
- 4 cups tortilla chips
- 6 large eggs
- 1/2 cup shredded cheese (sharp cheddar, queso cotija or Monterey Jack)
- 1 avocado
- 1/4 cup sour cream
- cilantro
How to make chilaquiles
Save up those stale chips or the bits and pieces that are in the bottom of the bag. Once you’ve got four cups or so, make chilaquiles! Serves 6 with one fried egg per person.
Make the sauce:
- Chop tomatoes, dice and seed the jalapenos and place in a blender with broth, salt and garlic cloves. Process for 1 minutes or until salsa is smooth.
- Heat a large skillet over medium-high heat, add oil, and chopped onions. Sauté 2-3 minutes, stirring occasionally until just tender.
- Add pureed tomato mixture and bring to a simmer over low heat, uncovered about 8-10 minutes. Stir occasionally.
- Add chips to skillet, stirring to coat with sauce.
- Crack eggs over chips.
- Reduce heat to low, cover, and cook for 4-5 minutes. Add 1/2 cup shredded sharp cheddar or queso fresco. Cover and cook another 1-2 minutes, or until cheese is melted and eggs are set, but still runny in the centers.
- Remove from heat and garnish with sliced avocado, cilantro and diced tomatoes. Serve sour cream on the side.
Love Mexican food?
Here are a few of my favorite Mexican inspired dishes.
Enchilada Casserole corn tortillas layers with enchilada sauce for an easy weeknight dish.
Tequila Glazed Wings perfect for Game Days.
Baked Mexican Eggs (huevos fritos)
Huevos Rancheros a classic brunch option!
Chilaquiles Rojos
Ingredients
- 2-3 large tomatoes chopped
- 2 large jalapeño peppers deveined, seeded and chopped
- 1 cup vegetable broth
- 4 teaspoon kosher salt
- 2 cloves garlic peeled
- 1 Tablespoon olive oil
- 1/2 cup cheddar cheese grated
- 1/2 red onion diced
- 4 cups tortilla chips
- 6 large eggs
Garnish
- 1/4 cup sour cream
- 1 large avocado sliced
- 1 Tablespoon cilantro chopped
- 1 small tomatoes diced
Instructions
- Place diced tomatoes, jalapeños, broth, salt and garlic in a blender and process on high for 1 minute or until smooth. There should be between 2 1/2 to 3 cups of sauce. (add additional broth if necessary)
- Heat a 12" skillet over medium high heat. Add olive oil and saute onions until soft and translucent, about 2-3 minutes.
- Add tomato mixture and bring to a simmer. Reduce heat to medium low and continue cooking uncovered about 8 minutes. Stir occasionally.
- Add tortilla chips to skillet and stir to coat chips with sauce. Crack eggs over chips, evenly spacing them. Reduce heat to low, cover and continue simmering about 4 minutes.
- Sprinkle with shredded cheese, cover and cook an additional 2 minutes, just until eggs are set
- Garnish with sliced avocados, cilantro, chopped tomatoes. Serve sour cream on the side.
Notes
- If you prefer a hotter dish, use serrano chile peppers.
- For a “saucier” dish, add more broth to make 3 cups.
Nutrition
What fantastic easy recipes.
Irene, those are both really old recipes from my mom!
I really miss the Lawry’s California Center. Loved their cooking classes.
I was never able to visit Lawry’s California Center, but I love the spinach!
I’m a big fan of chilaquiles and I’m glad you posted this recipe. It looks very similar to the one I had in a Mexican restaurant once. I like that you used Lawry’s taco seasoning and green chiles for extra flavor. I can’t wait to make this casserole at home.
Thanks for sharing this easy recipe.