Chilaquiles Rojos

Mexican · 20 min · vegetarian

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Ingredients

• 6 cups corn tortilla chips
• 3 guajillo chiles
• 4 roma tomatoes
• 1/2 white onion
• 2 garlic cloves
• 2 large eggs
• 1/4 cup Mexican crema
• 1/3 cup crumbled queso fresco
• 2 tbsp vegetable oil

Method

1. Toast guajillo chiles in a dry pan for 30 seconds, then soak in hot water for 5 minutes.
2. Blend the drained chiles with tomatoes, onion, garlic, and 1/2 cup water until smooth.
3. Fry the salsa in oil over medium heat for 6 minutes until slightly thickened; season with salt.
4. Fold the tortilla chips into the simmering salsa and toss for 1 to 2 minutes so they soften but stay intact.
5. Fry or scramble the eggs to your liking in a separate pan.
6. Plate the chilaquiles, top with the eggs, and finish with crema, queso fresco, and sliced onion.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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