Chilaquiles Rojos

Name: Chilaquiles Rojos
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 1 tbsp Vegetable Oil; 8 Eggs; ¼ tsp Salt; 32 tbsp Salsa; 2 Black Beans; 200 g Tortilla Chips; 60 ml Mexican Crema; 100 g Queso Fresco; ½ Red Onion; ½ oz Cilantro

By Eatpace

Tortilla chips simmer briefly in red salsa, then get topped with fried eggs, crema and queso fresco. Canned beans make this a filling dinner in about 25 minutes.

Total: 25 min; 10 prep · 15 cook
Serves: 4; Scale it below
Calories: 736; kcal per serving
Protein: 34g; per serving

Plan this dinner Jump to recipe

Chilaquiles in red salsa with black beans, fried eggs, crema, queso fresco, onion and cilantro.

25 min

Method

5 steps 10 min prep · 15 min cook

Cook

Step 1. Heat Vegetable Oil in a large nonstick skillet over medium heat. Crack in Eggs, sprinkle with Salt and cover; cook until the whites are set, about 4 minutes. Transfer to a plate and keep warm.
Step 2. Meanwhile, bring Salsa and Water to a simmer in a wide, deep skillet over medium heat. Simmer until slightly thickened, about 3 minutes.
Step 3. Stir in Black Beans and simmer until heated through, about 3 minutes.
Step 4. Fold in Tortilla Chips and cook, turning gently, until coated and beginning to soften but still holding their shape, about 2 minutes. Remove from the heat.

Finish & serve

Step 5. Divide the chips and beans among plates and top with the fried eggs. Drizzle with Mexican Crema and scatter over Queso Fresco, Red Onion and Cilantro. Serve immediately.

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Tips

Swap it

Use sour cream thinned with a little water if Mexican crema is unavailable.

Good to know

Use thick chips and serve as soon as they are coated so they retain some crunch.

Make ahead

Drain the beans and prepare the toppings ahead, but cook the eggs and add the chips just before serving.

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