CHILAQUILES ROJOS
Crispy baked tortilla chips tossed in a smoky red chile-tomato salsa, then topped with melted cheese, avocado, crema, and a fried egg. A quick, flavorful Mexican breakfast classic that’s ready in under 30 minutes!
Ingredients
- 6 corn tortillas cut into triangles
- cooking spray
- salt to taste
For the red sauce
- 6 roma tomatoes
- 2 garlic cloves
- 5 New Mexico Dry Peppers
- 3 Chile de Arbol
- ½ cup water
- 1 teaspoon chicken bouillon
For Assembly
- ½ small onion sliced
- ½ cup shredded cheese Oxaca
- ¼ cup sour cream
- ¼ cup` queso fresco crumbled
- avocado sliced
Instructions
- Preheat oven to 375°F (190°C). Cut corn tortillas into triangles. Arrange them on a baking sheet, spray lightly with oil, and bake for 12–15 minutes, flipping halfway through. Remove and sprinkle with salt.
- In a skillet with a bit of oil, char the tomatoes, garlic, and dried chiles for about 5 minutes. Blend with ½ cup water, chicken bouillon, and salt until smooth.
- In the same skillet, sauté sliced onion in a little oil until soft. Pour in the red salsa and simmer for 3–5 minutes.
- Add baked tortilla chips and gently toss in the sauce. Sprinkle shredded cheese on top. Cover and let cheese melt for 1–2 minutes.
- Plate the chilaquiles and top with sour cream, crumbled queso fresco, avocado slices, and eggs cooked to your preference.