Crispy Chilaquiles Rojos
Fried tortilla chips tossed in a vibrant, garlicky red sauce with melted cheese and topped with a runny egg. A classic Mexican dinner that comes together in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 520
- Protein
- 18g
Ingredients
- 4 cups tortilla chips (store-bought or fried corn tortillas)
- 1 can (14.5 oz) canned crushed tomatoes
- 2 cloves garlic cloves, minced
- 1 cup shredded Oaxaca or mozzarella cheese
- 2 eggs large eggs
- 1 jalapeño jalapeño, sliced (optional)
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high. Add garlic and cook 30 seconds until fragrant.
- 2
Pour in crushed tomatoes, 1/4 cup water, and a pinch of salt. Simmer 4 minutes until thickened slightly.
- 3
Add tortilla chips and toss gently for 2 minutes until coated in sauce and softened but still crispy.
- 4
Scatter cheese evenly over the chips. Cover and cook 2 minutes until melted.
- 5
Create two wells in the chilaquiles. Crack an egg into each well, cover, and cook 3 minutes until whites set.
- 6
Slide onto a plate. Top with sliced jalapeño if using. Serve immediately.
Tools you’ll need
- 12-inch skillet
- wooden spoon
- lid or foil for skillet
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