Chilaquiles Rojos

Name: Chilaquiles Rojos
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 12 corn tortillas, cut in triangles and fried; 400g salsa roja; 4 eggs; 200g sour cream; 100g queso fresco, crumbled; 1 white onion, thinly sliced; 1 handful fresh coriander; 2 avocados, sliced; 2 tbsp vegetable oil

Fried tortilla chips simmered in red chilli salsa until just softened — topped with egg, crema and queso.

Total time

30 min

Prep

15 min

Cook

15 min

Difficulty

easy

Cuisine

Mexican

vegetariangluten-free

Ingredients

12corn tortillas, cut in triangles and fried

400gsalsa roja

4eggs

200gsour cream

100gqueso fresco, crumbled

1white onion, thinly sliced

1 handfulfresh coriander

2avocados, sliced

2 tbspvegetable oil

Instructions

Fry tortilla triangles in oil until golden and crispy, drain.

Heat salsa roja in a wide pan until simmering.

Add tortilla chips to salsa, toss to coat.

Simmer 2-3 minutes until chips begin to soften slightly — they should still have some texture.

Fry eggs separately to desired doneness.

Transfer chilaquiles to plates, top with fried eggs.

Drizzle with sour cream, scatter queso fresco, onion and coriander. Add avocado.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

603

Protein

18.2g

Fat

40g

Carbs

47.1g

Fiber

9.2g

Sodium

280mg

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