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Crispy, homemade tortilla chips are simmered in a rich, smoky red chile salsa until perfectly tender-crisp. Topped with tangy cotija cheese, cool crema, and a sunny-side-up egg, this is the ultimate Mexican comfort food for breakfast or brunch.
For 4 servings
Prepare the Salsa Base
Blend and Cook the Roja Salsa
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Crispy, homemade tortilla chips are simmered in a rich, smoky red chile salsa until perfectly tender-crisp. Topped with tangy cotija cheese, cool crema, and a sunny-side-up egg, this is the ultimate Mexican comfort food for breakfast or brunch.
This mexican recipe takes 45 minutes to prepare and yields 4 servings. At 678.7 calories per serving with 21.7g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch.
Fry the Tortillas (Totopos)
Assemble and Serve
Replace the red salsa ingredients with 1 lb tomatillos, 1/2 white onion, 2 serrano or jalapeño chiles, 2 garlic cloves, and 1/2 cup cilantro. Boil the tomatillos, onion, and chiles until soft, then blend with the other ingredients.
Stir in 2 cups of shredded cooked chicken (pollo), beef (carne asada), or pork (carnitas) into the salsa along with the chips for a more substantial meal.
Omit the egg, cheese, and crema. Top with sliced avocado, black beans, pickled onions, and a vegan cashew-based crema.
For a lighter version, arrange store-bought chips in a baking dish, pour the salsa over, top with cheese, and bake at 375°F (190°C) for 10-15 minutes until bubbly. Then add other toppings.
The tomatoes, garlic, and dried chiles (like ancho and guajillo) are packed with antioxidants, including lycopene and capsaicin, which help combat oxidative stress in the body.
Corn tortillas provide complex carbohydrates, which are a primary source of energy for the body and can help keep you feeling full and satisfied.
The addition of an egg and cotija cheese on top provides high-quality protein, which is essential for muscle repair, immune function, and overall body maintenance.
The key is to use thick, sturdy, well-fried tortilla chips and to serve immediately after combining with the hot salsa. Do not let them sit in the sauce for more than a couple of minutes before plating.
Yes, you can. For best results, choose a thick, restaurant-style tortilla chip that can hold up to the sauce without quickly turning to mush. Light, thin chips are not recommended.
While both use tortillas and eggs, the preparation is different. In chilaquiles, fried tortillas are simmered in salsa. In Tex-Mex migas, tortilla strips are scrambled directly with the eggs.
Chilaquiles can be part of a balanced diet. They offer complex carbs, fiber, and protein. However, they are traditionally high in fat and sodium due to the fried chips and toppings. For a healthier version, you can bake the tortillas instead of frying and use toppings like avocado and black beans in moderation.
A typical serving of this recipe contains approximately 450-550 calories, depending on the amount of oil absorbed and the quantity of toppings like cheese and crema used.
Absolutely! The roja salsa can be made up to 3-4 days in advance and stored in an airtight container in the refrigerator. This makes assembly much quicker when you're ready to eat.