Chilaquiles with Eggs
Ingredients
The Chilaquiles
-
2
tablespoons
canola oil
-
4
large
eggs
-
1 ½
cups
ancho-enchilada sauce
-
2
cups
tortilla chips
-
¼
cup
diced red onion
-
2
tablespoons
chopped fresh cilantro
-
2-3
pieces
radishes
-
to taste
queso fresco cheese
-
1
piece
avocado
-
1
piece
lime
The Ancho-Enchilada Sauce
-
2
cups
hot water
-
4
pieces
dried Ancho chiles
-
¾
cup
sweet onion
-
1
15-ounce can
fire-roasted tomatoes
-
4
cloves
garlic
-
1
tablespoon
honey
-
2 ½
teaspoons
kosher salt
Instructions
- Soak the dried chiles in hot water for 10 minutes.
- Blend the soaked chiles with the remaining sauce ingredients until smooth.
- Heat canola oil in a non-stick skillet and fry the eggs sunny-side up.
- In a separate skillet, heat the ancho-enchilada sauce and mix in the tortilla chips until coated.
- Top the chilaquiles with the fried eggs and garnish with red onion, radishes, avocado, lime, and queso fresco cheese.
Nutrition Facts (estimated)
Servings
4
Calories
870
Total fat
42g
Total carbohydrates
111g
Total protein
22g
Sodium
2901mg
Cholesterol
211mg
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