Chilaquiles Rojos
A quick and easy chilaquiles recipe featuring crispy tortillas tossed in salsa rojo and topped with fried eggs, sliced avocado, cotija cheese, and fresh cilantro.
Ingredients
Salsa Roja
- 5-6 roma tomatoes
- 2 jalapeno peppers
- 1/2 medium sweet onion
- 2 cloves garlic
- 1/4 cup fresh cilantro
- 1/4 cup water
- salt
Chilaquiles Toppings
- 2 cups salsa roja (see above or store bought)
- 1 oz bag tortilla chips*
- 1 oz cotija or queso fresco
- 1 avocado, sliced
- 3 fried eggs
- fresh cilantro
- 1 lime
Instructions
Salsa Roja
- Set oven to broil or 450 degrees F.
- Place tomatoes, jalapenos, onion and garlic on a baking tray. Place in the oven and cook for 5 minutes, until vegetables are blistered. Remove and allow the vegetables to cool.
- Transfer vegetables to a food processor, along with cilantro. Blend until salsa reaches your desired consistency. Add a 1 tablespoon of water at a time to thin out the salsa to your desired consistency. You may not need all 1/4 cups. Add salt to taste.
Chilaquiles
- Start by preparing your toppings for the chilaquiles. We want everything ready to assemble before adding the tortillas chips to the salsa so they chips don't get too soggy! Fry up 3 eggs, slice 1 avocado, and crumble your cheese of choice.
- Add salsa to a large skillet and bring to a simmer. The sauce should start to bubble. Then turn off the heat and allow the salsa to cool for 2-3 minutes. This will also the salsa to thicken and will prevent the tortilla chips from turning to mush as soon as they hit the sauce! Gently toss tortilla chips in the salsa, making sure the sauce covers all the chips.
- Transfer coated tortilla chips to serving plates, then add toppings. Garnish with cilantro and lime wedges.
Notes
* You can make your own tortilla chips by cutting corn tortillas into triangles and frying in oil. For a healthy option, bake at 400 degrees until golden.
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