Chilaquiles Rojos with Toppings (Print Version)
# Ingredients:
01 -
10 corn tortillas, cut into triangles
02 -
2 tablespoons vegetable oil
03 -
1 1/2 cups red enchilada sauce or salsa roja
04 -
2 tablespoons chopped white onion
05 -
1/2 cup crumbled queso fresco
06 -
1/4 cup sour cream or Mexican crema
07 -
2 tablespoons chopped cilantro
08 -
2 eggs (optional, for topping)
09 -
Salt, to taste
10 -
Lime wedges, for serving
# Instructions:
01 -
Heat the vegetable oil in a large skillet over medium-high heat. Add tortilla triangles in batches and fry until golden and crispy, about 2 minutes per side. Drain on paper towels.
02 -
Remove excess oil from the skillet, leaving about 1 teaspoon. Add the enchilada sauce or salsa roja and cook until heated through, about 2 minutes.
03 -
Add the fried tortillas back to the skillet and gently toss to coat with the sauce. Let them simmer for 3–4 minutes, or until they begin to soften slightly.
04 -
Meanwhile, in a separate pan, fry or scramble the eggs if using.
05 -
Serve the chilaquiles topped with chopped onion, queso fresco, crema or sour cream, and cilantro. Add the eggs on top if using, and a lime wedge on the side for a citrusy finish.
# Notes:
01 -
Baking the tortillas instead of frying can reduce the oil content.
02 -
Using low-fat cheese or light crema helps lower saturated fat levels.
03 -
Add more vegetables, like sautéed spinach or bell peppers, for a nutrient boost.
04 -
Make a homemade salsa roja to control the salt and spice levels.