Country
Mexico
Mexico · Mexican
Chilaquiles Rojos
Crisp tortilla chips simmered in red salsa with egg, crema and cheese.
- Mexican
- 35 min total time
- 4 base servings
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Servings
Adapted for 4 servingsVersion
Active version: ClassicAllergens & avoidances
No major allergens declaredThis variant declares no major allergens. Always check labels and possible traces.
Adaptation status
Servings:4 · Version:Classic · Check ingredients below
Always check ingredient labels and cross-contamination warnings.
Classic
Red chilaquiles with egg, crema and fresh cheese.
Suitable for vegetarian diets, but not vegan because it contains egg, cream and cheese. It is not declared gluten-free because that depends on the tortilla chips used.
This version
- Classic
- Vegetarian
- Contains dairy
- Contains lactose
Version
Contains
Ingredients
- 240gcorn tortilla chips
- 500gtomatoes
- 120gwhite onion
- 2garlic cloves
- 8gdried red chili
- 20mlneutral oil
- 4eggsContains egg.
- 80gMexican cremaContains milk and lactose.
- 80gcrumbled fresh cheeseContains milk and lactose.
- 5gfine salt
- 8gfresh cilantro
Cooking method
Pan
- Make the salsa
Simmer tomatoes, onion, garlic and chili until soft, then blend with salt until smooth.
- Warm the salsa
Heat oil in a wide pan and simmer the salsa until slightly thickened.
- Cook the eggs
Fry or scramble the eggs separately.
- Coat the chips
Fold tortilla chips through the warm salsa just until coated.
- Finish
Serve with egg, crema, cheese and cilantro.
Frequently asked questions
Why is gluten not declared?
This version does not make a claim about the tortilla chips. Check the product you use.
Can I keep the chips crisp?
Yes. Toss them briefly in the salsa and serve immediately.
