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Crispy fried tortilla chips simmered in a vibrant, spicy red salsa, then loaded with cheese, crema, and a perfectly fried egg. A beloved Mexican breakfast that turns leftover tortillas into a masterpiece.
For 4 servings
Prepare the Red Salsa
Fry the Tortillas
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Crispy fried tortilla chips simmered in a vibrant, spicy red salsa, then loaded with cheese, crema, and a perfectly fried egg. A beloved Mexican breakfast that turns leftover tortillas into a masterpiece.
This mexican recipe takes 40 minutes to prepare and yields 4 servings. At 744.91 calories per serving with 20.61g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch.
Combine and Cook Chilaquiles
Fry the Eggs
Assemble and Serve
Replace the roma tomatoes with 1 pound (450g) of husked and rinsed tomatillos and use cilantro in the salsa for a tangy green version.
Fold in 2 cups of shredded cooked chicken, carnitas, or cooked chorizo into the salsa along with the chips for a heartier meal.
For a lighter version, arrange store-bought tortilla chips in a baking dish, pour the salsa over them, top with cheese, and bake at 400°F (200°C) for 10-15 minutes until bubbly. Then add toppings.
Tomatoes are an excellent source of lycopene, a powerful antioxidant linked to reducing the risk of heart disease and certain cancers.
The eggs provide high-quality protein, which is essential for muscle repair, immune function, and overall satiety, helping you stay full longer.
Avocado is rich in monounsaturated fats, which are beneficial for heart health by helping to lower bad cholesterol levels.
Jalapeños contain capsaicin, a compound that can provide a temporary boost to your metabolism and has anti-inflammatory properties.
A single serving of these chilaquiles is estimated to have between 650-750 calories, primarily from the fried tortillas, cheese, crema, and avocado. This can vary based on the exact amount of oil absorbed and toppings used.
Chilaquiles can be part of a balanced diet but are typically high in calories, fat, and sodium. To make them healthier, you can bake the tortillas instead of frying, use less cheese and crema, and add more vegetables like bell peppers or spinach.
It is not recommended to assemble chilaquiles ahead of time as they will become very soggy. However, you can prepare the salsa up to 3 days in advance and fry the tortillas a day ahead. Store them separately and combine just before serving.
The main difference is the preparation. In chilaquiles, crispy tortilla pieces are simmered in salsa until slightly softened. In Tex-Mex migas, tortilla strips are scrambled together with eggs and other ingredients.
It is strongly recommended to use corn tortillas. Flour tortillas do not fry up as crispy and will turn into a very soft, mushy texture almost immediately when combined with the hot salsa.