Mexican 20 min

Chilaquiles Rojos

Name: Chilaquiles Rojos
Total time: 20 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 6 oz (about 3 cups) store-bought tortilla chips or day-old tostadas; 2 cups salsa roja (blended: 4 dried guajillo chiles, 2 ancho chiles, 2 tomatoes, ¼ onion, 3 garlic cloves — soaked, blended, fried); ½ cup chicken broth; 2 large eggs; ½ cup Mexican crema; ½ cup queso fresco, crumbled; ¼ white onion, thinly sliced; ½ cup shredded chicken (optional); Fresh cilantro and lime wedges for serving; 1 tablespoon vegetable oil

breakfastquickcomfort-foodspicy

Ingredientsfor 2

450

Cal

16g

Protein

48g

Carbs

24g

Fat

16 oz (about 3 cups) store-bought tortilla chips or day-old tostadas
22 cups salsa roja (blended: 4 dried guajillo chiles, 2 ancho chiles, 2 tomatoes, ¼ onion, 3 garlic cloves — soaked, blended, fried)
3½ cup chicken broth
42 large eggs
5½ cup Mexican crema
6½ cup queso fresco, crumbled
7¼ white onion, thinly sliced
8½ cup shredded chicken (optional)
9Fresh cilantro and lime wedges for serving
101 tablespoon vegetable oil

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Instructions

1
Heat the prepared salsa roja in a large skillet over medium-high heat until bubbling. Add chicken broth and stir to combine. Bring to a simmer and cook for 2 minutes until the sauce is fragrant and slightly reduced.
2
Add the tortilla chips all at once and toss immediately with tongs to coat every chip in the red sauce. Cook for 90 seconds — the chips should absorb the sauce and soften slightly but still retain some crunch. If using chicken, add it now.
3
In a separate skillet, fry eggs in a little oil sunny-side up until whites are set but yolks are still runny, about 3 minutes. Place the chilaquiles on plates, top with crema, queso fresco, sliced onion, and cilantro. Crown with the fried egg and serve immediately with lime. Chilaquiles do not wait — they go from perfect to soggy in minutes.