Red Mexican Chilaquiles
Ingredients
Tortillas and Eggs
-
12
pieces
Soft Yellow Corn Tortillas
-
3
large
Organic Eggs
-
1
piece
Jalapeno Pepper
-
⅓
cup
White Cheddar Shredded Cheese
Sauce
-
¼
cup
Olive Oil
-
2
tbsp
All Purpose Flour
-
2
tsp
Minced Garlic
-
2
tsp
Chili Powder
-
1
tsp
Paprika
-
1
tsp
Ground Cumin
-
1
tsp
Garlic Powder
-
1
tsp
Black Pepper
-
½
tsp
Sea Salt
-
3
tbsp
Mild Taco Bell Sauce
-
¾
cup
Tomato Sauce
Instructions
- Cut the soft tortillas into 8 parts each.
- Preheat the oven to 350°F and bake the tortilla pieces for 15 minutes, then set aside.
- In a pot over low/medium heat, combine olive oil, flour, minced garlic, chili powder, paprika, ground cumin, garlic powder, black pepper, sea salt, taco sauce, minced jalapeno, and tomato sauce. Stir until blended.
- Add the baked tortilla chips to the sauce and stir on low heat.
- In a separate pan, heat 1 tsp of butter over medium heat. Cook the eggs covered for 2 to 3 minutes until the yolk has a slight white coat.
- In a bowl, combine the tortilla chip mixture with cheese and top with the fried eggs. Serve hot.
Nutrition Facts (estimated)
Servings
3
Calories
579
Total fat
29.6g
Total carbohydrates
50g
Total protein
20g
Sodium
800mg
Cholesterol
186mg
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