Chilaquiles rojos with egg, crema, cheese and cilantro

Mexico · Mexican

Chilaquiles Rojos

Crisp tortilla chips simmered in red salsa with egg, crema and cheese.

  • Mexican
  • 35 min total time
  • 4 base servings
  • 1 version

Country

Mexico

Cuisine

Mexican

Servings

4 servings

Prep

15 min

Cook

20 min

Total

35 min

1 version

Makes 4 servings of chilaquiles.

Add the chips near the end if you prefer more crunch.

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Adjust servings, version and allergens or avoidances to fit this recipe to your context.

Servings

Adapted for 4 servings

Version

Active version: Classic

Allergens & avoidances

0 compatible options

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.

Egg, crema and cheese are declared in the allergen list.

Version

  • Classic

Contains

  • Eggs
  • Dairy
  • Lactose

Ingredients

  • 240 g corn tortilla chips
  • 500 g tomatoes
  • 120 g white onion
  • 2 garlic cloves
  • 8 g dried red chili
  • 20 ml neutral oil
  • 4 eggs Contains egg.
  • 80 g Mexican crema Contains milk and lactose.
  • 80 g crumbled fresh cheese Contains milk and lactose.
  • 5 g fine salt
  • 8 g fresh cilantro

Cooking method

Pan

  1. Make the salsa

    Simmer tomatoes, onion, garlic and chili until soft, then blend with salt until smooth.

  2. Warm the salsa

    Heat oil in a wide pan and simmer the salsa until slightly thickened.

  3. Cook the eggs

    Fry or scramble the eggs separately.

  4. Coat the chips

    Fold tortilla chips through the warm salsa just until coated.

  5. 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.

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