Easy Chilaquiles
User Reviews
5
Easy Chilaquiles
Description
The red sauce is prepared by sautéing onion and garlic, then blending with crushed tomatoes, chipotle peppers in adobo sauce, and chicken stock until smooth. It is then simmered to develop flavor. Separately, eggs are fried to maintain runny yolks with crispy edges, adding contrasting textures.
To assemble, warm the sauce and gently fold in tortilla chips, coating them evenly without losing all crispness. Salt and pepper adjust seasoning. The assembled chilaquiles are topped with crumbled queso fresco, thinly sliced radishes, roughly chopped cilantro, and optionally hot sauce. This layering of flavors and textures defines the dish.
The recipe notes that making the red sauce ahead allows convenient preparation, recommending refrigeration for up to five days or freezing for up to three months. Adding chips just before serving helps maintain crispness.
Ingredients
red sauce
- 3 tablespoons neutral oil
- 1/2 onion sweet, diced
- 2 garlic cloves, minced
- 2 cups crushed tomatoes
- 6 chipotles in adobo sauce plenty of sauce
- 2/3 cup chicken stock unsalted
fried eggs
- 2 tbsp extra virgin olive oil
- 4 egg
- salt to taste
- black pepper to taste
chilaquiles
- 8 ounces tortilla chips
garnishes
- ½ cup queso fresco crumbled
- 2 radish thinly sliced
- ½ bunch cilantro leaves, roughly chopped
- hot sauce optional
Instructions
red sauce
- Place oil in a heavy bottom skillet and place over medium-high heat.
- Sauté onion and garlic for 2 to 3 minutes. Reduce heat to medium and continue to sauté for 2 minutes. Season with salt and pepper.
- Pour mixture into a blender and add crushed tomatoes, chipotle peppers in adobe and stock. Blend until smooth.
- Pour sauce back into skillet and simmer over medium-low heat for 10 minutes.
fried eggs
- Place a large nonstick pan over medium-high heat and add oil. Swirl oil around pan and crack eggs into pan. Fry eggs for 3 to 4 minutes until edges are crispy, whites have set but yolks are still runny. Remove from heat and set aside.
chilaquiles
- Raise heat of sauce to medium-high and bring to a boil about 3 minutes. Add tortilla chips, a handful at a time, folding gently to coat every chip before adding more.
- Repeat until all chips have been added and evenly coated, about 3 minutes. Season with salt and pepper and gently fold together. Remove from heat and top with fried eggs.
- Top with queso fresco, radishes, cilantro, and hot sauce. Serve immediately.
Notes
- The dish yields approximately one 12-inch skillet serving.
- For a crispier texture, remove the sauce from heat before adding and folding in the tortilla chips.
- The red sauce can be made ahead and stored airtight in the refrigerator for up to five days or frozen for up to three months.
- Thaw refrigerated or frozen sauce completely before reheating and using with the chips.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 607 kcal
% Daily Value*
| Calories | 607kcal | 30% |
| Carbohydrates | 56g | 19% |
| Protein | 16g | 32% |
| Fat | 38g | 58% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 174mg | 58% |
| Sodium | 1412mg | 59% |
| Potassium | 637mg | 14% |
| Fiber | 8g | 32% |
| Sugar | 10g | 20% |
| Vitamin A | 692IU | 14% |
| Vitamin C | 14mg | 16% |
| Calcium | 227mg | 23% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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