Chilaquiles Rojos
Chilaquiles Rojo is a Mexican breakfast recipe made with fried tortilla chips and red salsa and served with eggs, refried beans, and a variety of toppings. This incredibly flavorful meal can be prepared in less than 30 minutes!
Servings: 4 servings
Calories: 201kcal
Ingredients
Chilaquiles
- vegetable oil (for frying)
- 12 corn tortillas
- salt (to taste)
- 15 ounce jar red salsa (puréed, or about 2 cups of homemade salsa)
For Serving (pick and choose what you like)
- scrambled or fried eggs
- refried beans
- black beans
- queso cheese
- Mexican crema
- sour cream
- avocado
- cilantro
- onion
- jalapeño pepper
- tomato
Instructions
- Place a large, flat bottom skillet over medium heat. Add just enough vegetable oil to cover the bottom of the skillet.vegetable oil
- Once the oil it hot, but not smoking, add the tortillas in a single layer. Cook until crisp, turning once, about 2 to 3 minutes. Remove to a paper towel-lined plate and sprinkle with salt. You may have to work in batches.12 corn tortillas, salt
- Carefully drain any remaining oil from the skillet.
- Add the salsa and cook for a minute or two to warm. Carefully add the tortilla chips, gently tossing to coat in the salsa. Cook another minute or two to warm through. The chips may soften slightly, but don't cook them so long that they get soggy.15 ounce jar red salsa
- Serve chilaquiles rojos topped with a fried egg, or with scrambled eggs and refried or black beans on the side.scrambled or fried eggs, refried beans, black beans
- Garnish as desired with any combination of crumbled queso cheese, Mexican crema, sour cream, avocado, cilantro, onion, jalapeño pepper slices, and/or tomatoes.queso cheese, Mexican crema, sour cream, avocado, cilantro, onion, jalapeño pepper, tomato
Notes
Tips and Techniques
- To make chilaquiles verde, swap out the red salsa for salsa verde.
- If the salsa is too thick once puréed, you can add a little chicken or vegetable stock to thin it out.
- If the oil gets too hot and the tortilla chips are cooking too quickly for you to keep up with turning and removing them, lower it to medium-low, or as needed.
- Serve chilaquiles immediately. The chips will get soggy if left to sit too long.
- Leftovers do not keep well unless the chips and salsa are stored separately. Once combined, it's recommended to serve them immediately.
Nutrition
Serving: 1serving | Calories: 201kcal | Carbohydrates: 42g | Protein: 6g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 732mg | Potassium: 419mg | Fiber: 7g | Sugar: 5g | Vitamin A: 512IU | Vitamin C: 2mg | Calcium: 93mg | Iron: 1mg