chilaquiles rojos

Chilaquiles Rojos

From the robust red sauce to the corn chips and customizable toppings, this savory Chilaquiles Rojos recipe makes for a comforting breakfast or brunch – ready in under 30 minutes. 
10m
PREP TIME
15m
COOK TIME
220
CALORIES
9
INGREDIENTS

Servings: 6

Ingredients

INSTRUCTIONS

  • 1 Place chilies, tomatoes, tomatillos, onion and garlic in medium saucepan. Add just enough water to cover. Bring to boil. Cook 5 minutes or until softened. Drain well. Let stand until cool enough to handle; peel tomatoes, discarding skin. Place tomatoes and remaining mixture in blender container. Add salt and crushed red pepper, cover. Blend on HIGH until smooth. Set aside.
  • 2 Add enough oil to fill large deep skillet 1-inch up the sides. Heat on medium heat until shimmering. Working in batches to avoid overlapping, fry tortillas until golden brown and crisp, about 1 minute per side. Drain tortilla chips on paper towel-lined baking sheet. Carefully drain oil from skillet (into heat-proof bowl). Wipe skillet clean with paper towel.
  • 3 Heat 1 tablespoon oil on medium heat. Carefully add sauce mixture—it will splatter. Simmer 10 minutes. Add tortilla chips to skillet, tossing gently to coat well without breaking.
  • 4 Serve with black beans and garnish with crumbled Cotija, chopped cilantro, onion and avocado, and drizzle with crema, if desired.

Flavor Maker

Plan your meals, build your digital pantry, save recipes, and more!

NUTRITION INFORMATION

(per Serving)

Related Recipes

Edit
Shopping List
    Edit
    Shopping List

    Personal List

      Shopping List

      Recipe

      ShoppingList_RecipeName

      View Recipe>>

      Ingredients

        Shopping List
        Go To Meal Planner