Bold Zesty Chilaquiles (Print Version)
# Ingredients:
01 -
10 small corn tortillas, sliced into wedges
02 -
2 tbsp cooking oil
03 -
1 1/2 cups salsa roja or red enchilada sauce
04 -
2 tbsp diced white onion
05 -
1/2 cup queso fresco, crumbled
06 -
1/4 cup Mexican crema or sour cream
07 -
2 tbsp fresh cilantro, chopped
08 -
2 eggs (optional, for serving)
09 -
A pinch of salt to taste
10 -
Lime wedges for garnish
# Instructions:
01 -
Warm up the cooking oil in a big skillet on medium heat. Fry the tortilla pieces in small amounts until they're crispy and golden, flipping after 2 minutes on each side. Let them drain on some paper towels.
02 -
Take out excess oil from the skillet, but leave about a teaspoon behind. Pour in the salsa or sauce and stir for around 2 minutes until it’s warmed through.
03 -
Put the fried tortilla pieces back in the skillet. Gently mix them into the sauce. Let them cook together for 3–4 minutes until slightly softened.
04 -
If adding eggs, cook them separately in another pan, fried or scrambled—whatever you like.
05 -
Plate the chilaquiles and sprinkle on onion, queso fresco, crema, and cilantro. If you made eggs, place them on top. Don’t forget lime wedges for squeezing over everything.
# Notes:
01 -
You can bake tortillas instead of frying to use less oil.
02 -
Switch to low-fat crema or cheese to cut down on saturated fat.
03 -
Boost nutrition by tossing in sautéed vegetables like peppers or spinach.
04 -
Try making your own salsa roja for better control of flavors and saltiness.