How do you make red chilaquiles from scratch? Follow this easy chilaquiles recipe with eggs for an amazing breakfast.

Ingredients

2 tablespoons of Mazola® Corn Oil + 1 tablespoon

8 corn tortillas

1 cup salsa roja

2 eggs

4 tablespoons crema or sour cream

2 tablespoons Cotija cheese

¼ onion

½ avocado

Cilantro to taste

Salt and pepper to taste

How to make the Red Chilaquiles

Cut the tortillas in quarters.

In a large pan, heat 2 tablespoons of Mazola® Corn Oil over medium-high.

Working in batches, add the tortilla quarters and cook until the chips are golden brown on both sides, about 1 minute per side. Transfer the chips to paper towels to drain.

In a saucepan over medium heat, add the salsa and cook to warm through. Add the chips and stir to coat with the salsa.

In a small pan, heat the remaining 1 tablespoon of Mazola® Corn Oil. Crack in the eggs and season with salt and pepper. Cook for 1 minute, lower the heat. Cook until the white is set and the edges are golden and crispy, about 2 minutes more.

To serve, spoon the chips and salsa on 2 plates.

Finally, top your Red Chilaquiles with the eggs, sour cream, Cotija cheese, onion, avocado, and cilantro.

Pro Tips

This recipe is brought to you by Mazola® Corn Oil.

Loved this recipe? Check out more delicious breakfast ideas here!

Please note that:

Very limited and preliminary scientific evidence suggests that eating about 1 tablespoon (16 grams) of corn oil daily may reduce the risk of heart disease due to the unsaturated fat content in corn oil. FDA concludes that there is little scientific evidence supporting this claim. To achieve this possible benefit, corn oil is to replace a similar amount of saturated fat and not increase the total number of calories you eat in a day. One serving of this product contains 14 grams of corn oil.
Corn oil is a cholesterol-free food that contains 14g of total fat per serving. See nutrition information on product label or at www.mazola.com for fat and saturated fat content.

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