Chilaquiles

Eggs, tortilla chips and salsa, a glorious combination for breakfast, lunch and dinner.

  • Servings 6
  • 25 mins.
  • Easy

Recipe

Ingredients

  • 2 large tomatoes, chopped
  • 2 jalapeño peppers, seeded
  • ½- 1 cup vegetable broth
  • 1/4 teaspoon salt
  • 2 garlic cloves, peeled
  • 1 tbsp. olive oil
  • 1/4 cup chopped red onion
  • 2 cups tortilla chips
  • 6 large eggs
  • 1 ripe avocado, peeled and sliced
  • 1/4 cup Mexican crema or sour cream
  • 1 tbsp. finely chopped fresh cilantro

Directions

  1. Place tomatoes and jalapeños in a blender. Add broth, salt, and garlic. Cover and process on high speed for 1 minute or until smooth; set aside.
  2. Heat a 12-inch sauté pan over medium-high heat. Add oil, swirl to coat. Crack and scramble the eggs.
  3. Add tomato mixture to pan. Bring to a simmer. Reduce heat to medium-low, and continue to simmer, uncovered, for 10 minutes, stirring occasionally.
  4. Add chips to pan, and stir to coat with tomato/egg mixture.
  5. Arrange avocado slices over eggs.
  6. Top with dollops of sour cream, chopped red onion and a sprinkle of cilantro.
  7. Serve and enjoy!

Pro Tips

Add the chilaquiles to a warm french roll and turn them into a famous Mexican “Torta de Chilaquil”.

icon

Pitch Black Manhattan

Give a twist to the classic Manhattan cocktail with a surprise ingredient, a spooky version for this Dia de Muertos season.

icon

Achiote Red Potatoes & Chard

For a delicious vegetable side dish to your Thanksgiving dinner look no further than these flavorful spicy potatoes with chard.

Join our table

Subscribe to our Newsletter

Have no product in the cart!