Description
These Chilaquiles Rojos with Eggs & Queso Fresco are a fantastic brunch or dinner option that features a homemade spicy salsa, crispy tortillas, and loads of fresh toppings. A runny-yolked fried egg on top seals the deal on this deliciousness! A fun yet impressive dish to make for friends and family!
Ingredients
Scale
For the Sauce:
- 1 tablespoon oil
- 2 garlic cloves, minced
- 1 shallot, minced
- 1 jalapeno pepper, seeded and diced
- 1 (15-oz) can fire roasted diced tomatoes
- 1 canned chipotle pepper in adobo sauce
- 1 teaspoon ground cumin
- 2 teaspoons sugar
- Salt and pepper, to taste
For Assembly:
- 8 corn tortillas, slightly stale and cut into triangles
- Oil, for brushing on the tortillas
- 4 oz grated sharp cheddar cheese
- 4 oz grated sharp Monterey Jack cheese
- Sliced avocado
- Heirloom cherry tomatoes, halved
- Cilantro, chopped
- Red onion, finely diced
- Scallions, diced
- 3 oz queso fresco, crumbled
- Lime wedges
- Fried eggs, optional
Instructions
For the Sauce:
- Heat the oil in a large skillet and add the garlic, shallot, and jalapeno pepper. Cook for a couple minutes, stirring frequently, and then add in the canned tomatoes, chipotle pepper, cumin, and sugar. Season, to taste, with salt and pepper.
- Bring the mixture to a simmer and cook for 15 minutes or until reduced and thickened. If a smooth sauce is preferred, place the sauce in a blender and blend until smooth and then return it to the same pan.
- Keep warm over low heat until you are ready to assemble.
For Assembly:
- While the sauce is cooking, preheat the oven to 375°F and line a baking sheet with foil or parchment paper.
- Spread the tortilla triangles out in an even layer on the tray and brush on both sides with the oil. Season with salt.
- Bake for 15 minutes, turning once or twice, or until they are golden and crispy.
- Grate your cheeses, prep your fresh ingredients, and cook your eggs.
- When the tortillas are ready, add them to the skillet with the warm sauce and toss to coat. Increase the heat under the pan to medium and cook for a couple minutes.
- Top the skillet off with the grated cheeses and then cover until it is melted and gooey.
- Top the chilaquiles with desired toppings and the eggs. I like sliced avocado, cherry tomatoes, cilantro, red onion, scallions, queso freso, an egg on each serving, and a spritz of lime juice. I also like to serve these right away, so that the tortillas maintain some of their crispy texture.
Notes
This recipe can be easily simplified (with the time cut down as well) by subbing the homemade tortilla crisps with store-bought tortilla chips. We’ve made this recipe countless times with both options and both are fantastic. If you’re looking for a more authentic dish, I suggest making your own crispy tortillas. In a pinch, the tortilla chips from the store work wonders!
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: brunch