Chilaquiles Rojos
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 fried tortilla chips. (Recipe slightly adapted from Cooking Light magazine, 2014)
Servings: 6 servings
Calories: 590kcal
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
Serving: 1serving | Calories: 590kcal | Carbohydrates: 62g | Protein: 16g | Fat: 33g | Saturated Fat: 8g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 201mg | Sodium: 2151mg | Potassium: 588mg | Fiber: 8g | Sugar: 5g | Vitamin A: 1195IU | Vitamin C: 17mg | Calcium: 202mg | Iron: 3mg