Red Chilaquiles
Serves
3
Prep Time
10 minutes
Cook Time
15 minutes
Ingredients
For the sauce:
1 tsp olive oil
4 garlic cloves, minced
1 small canned chipotle pepper, diced
1 tbsp adobo sauce
16 oz (455 g) can tomato sauce
1 tsp dried oregano
½ tsp chili powder
½ tsp ground cumin
8.5 fl oz (240 ml) chicken broth
¼ tsp salt
¼ tsp ground pepper
1 tsp olive oil
4 garlic cloves, minced
1 small canned chipotle pepper, diced
1 tbsp adobo sauce
16 oz (455 g) can tomato sauce
1 tsp dried oregano
½ tsp chili powder
½ tsp ground cumin
8.5 fl oz (240 ml) chicken broth
¼ tsp salt
¼ tsp ground pepper
For the chilaquiles:
3 large eggs
6 oz (170 g) tortilla chips
2 tbsp feta cheese, crumbled
1 sliced avocado
6 sliced radishes
2 tbsp diced red onion
3 tbsp Greek yogurt
2 tbsp cilantro, chopped
3 large eggs
6 oz (170 g) tortilla chips
2 tbsp feta cheese, crumbled
1 sliced avocado
6 sliced radishes
2 tbsp diced red onion
3 tbsp Greek yogurt
2 tbsp cilantro, chopped
Nutrition
(Per Serving)
Calories
572
Fats
32 g
Protein
17 g
Carbs
55 g
Instructions
- Add the olive oil to a medium skillet over a medium heat, add the garlic and sauté for 1-2 minutes until fragrant. Add the chipotle pepper, adobo sauce, tomato sauce, oregano, chili powder, cumin, broth, salt and pepper. Bring to a boil, then reduce the heat to low and simmer for 5-10 minutes (this will help thicken the sauce). Remove from the heat and set aside until ready to use.
- While the sauce is simmering, prepare the toppings and start frying the eggs.
- Add the tortilla chips to the sauce and gently flip over the tortilla chips until they are all well coated in the sauce. Cook over a medium heat for 2-3 minutes until the chips have softened slightly.
- Remove from the heat and serve immediately topped with a fried egg, feta cheese, sliced avocado, radish, red onion, Greek yogurt and cilantro. Serve immediately.