Tortilla chips simmered in red salsa until slightly soft, topped with eggs, sour cream, and cheese. Mexican breakfast.
Ingredients
Scale
Measurement units
- thick tortilla chips
- red salsa
- fried eggs
- Mexican crema
- queso fresco
- white onion, sliced
- cilantro
Ingredients
Scale
Measurement units
- thick tortilla chips
- red salsa
- fried eggs
- Mexican crema
- queso fresco
- white onion, sliced
- cilantro
Instructions
Heat the salsa
Heat the salsa
Toss with chips
Toss with chips
Fry the eggs
Fry the eggs
Add the final drizzle
Add the final drizzle
Tomorrow's Meal
Chilaquiles Rojo Breakfast Burrito
Leftover chilaquiles wrapped in a warm flour tortilla with scrambled eggs, cheese, and crema for a hearty next-day breakfast
You'll need to pick up:
2-3 large flour tortillas2 eggs1/4 cup shredded cheese (Oaxaca or Monterey Jack)2 tablespoons crema or sour creamFresh cilantro (optional)
Quick overview:
- 1.Warm leftover chilaquiles gently in a skillet over medium heat for 2-3 minutes, stirring occasionally
- 2.Warm flour tortillas directly over a gas flame or in a dry skillet until pliable
- 3.Scramble eggs in a separate pan until just set but still slightly creamy
- 4.Lay tortilla flat and spread 1 tablespoon crema down the center
- 5.Layer warm chilaquiles, scrambled eggs, cheese, and cilantro in the center
- 6.Fold sides in, then roll tightly from bottom to top
- 7.Serve immediately with extra salsa and crema on the side
Before you cook
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