Chilaquiles Rojos
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Mexican · 20 min · vegetarian
486 cal
18g protein
45g carbs
26g fat
per serving · estimated
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 (tap to check — screen stays awake)
- Toast guajillo chiles in a dry pan for 30 seconds, then soak in hot water for 5 minutes.
- Blend the drained chiles with tomatoes, onion, garlic, and 1/2 cup water until smooth.
- Fry the salsa in oil over medium heat for 6 minutes until slightly thickened; season with salt.
- Fold the tortilla chips into the simmering salsa and toss for 1 to 2 minutes so they soften but stay intact.
- Fry or scramble the eggs to your liking in a separate pan.
- Plate the chilaquiles, top with the eggs, and finish with crema, queso fresco, and sliced onion.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
Liked this? Get a week of them.
Answer three questions and we'll build a week of dinners around how you eat — with one grocery list for all of it. No account, no card.
Build my week →Or turn any recipe link into a grocery list — no sign-up for that either.