30 Minute Chilaquiles Rojos: A Traditional Mexican Breakfast

Plate of chilaquiles rojos topped with a fried egg, avocado, and cilantro.

5 from 1 vote

30 Minute Chilaquiles Rojos: A Traditional Mexican Breakfast

This Chilaquiles Rojos recipe is a traditional Mexican breakfast dish that consists of crispy tortilla chips tossed in a red sauce made from tomatoes and chilies.

Prep Time10

Cook Time20

Total Time30

Course: Appetizer, Breakfast

Cuisine: Mexican

Diet: Kosher, Vegetarian

Servings:

Author: Lindsey Baruch

Ingredients

5 to 6 large roma tomatoes
1 large white onion
1 large jalapeno
5 large garlic cloves
1 tablespoon extra-virgin olive oil
3 chipotles in adobo sauce
Kosher salt and freshly ground black pepper
2 ounce tortilla Chips
Toppings such as a fried egg, cilantro, red onions, avocado, queso fresco

Instructions

Preheat your oven to 400 degrees and on a sheet tray roast your tomatoes, onion, jalapeño, garlic cloves, olive oil, chipotles in adodo sauce, salt and pepper to taste. Roast for 30-45 minutes. After, add in a blender until smooth.
In a skillet, heat up your sauce and add in your tortilla chips. Toss to coat and don’t let them sit too long to get soggy in the heat. Transfer to a plate and fry your eggs in the same skillet. Top your chilaquiles with your fried eggs, cilantro, red onions, avocado and queso fresco, serve immediately!

Notes

For the best texture when making your tortilla chips, use stale corn tortillas.

Add any of your favorite toppings, ranging from avocado, thinly sliced red onions, shredded chicken, or eggs.

Nutrition