Bold Zesty Chilaquiles (Print Version)
# Ingredients:
01 -
10 tortillas made of corn, sliced into small wedges
02 -
2 tbsp of oil (vegetable works best)
03 -
About 1 and a half cups of salsa roja or red enchilada sauce
04 -
2 tbsp of diced white onion
05 -
Half a cup of queso fresco, crumbled
06 -
4 tbsp of crema or sour cream (your choice)
07 -
2 tbsp freshly chopped cilantro leaves
08 -
Optional: 2 eggs, for topping
09 -
A sprinkle of salt, as needed
10 -
Lime slices to squeeze over when serving
# Instructions:
01 -
Pour the oil into a wide pan and heat it over medium-high. Fry the tortilla wedges in small amounts until they’re crispy and golden (roughly 2 minutes on each side). Leave them to drain on a paper towel after frying.
02 -
Take out most of the oil from your pan, keeping only about a teaspoon. Pour in the salsa roja or enchilada sauce, and let it warm up for about 2 minutes.
03 -
Return the crispy tortillas to the pan with the sauce. Gently stir them to coat in the sauce, then let them sit for 3–4 minutes to slightly soften.
04 -
If you’re adding eggs, cook them in a separate pan. Fry or scramble them, depending on what you like.
05 -
Dish out the chilaquiles and top them with the chopped onion, crumbled queso fresco, crema or sour cream, and cilantro. If you made eggs, add those on top. Serve with lime slices for a pop of flavor.
# Notes:
01 -
Baking the tortilla pieces instead of frying cuts down the oil.
02 -
Lighten things up by swapping full-fat crema or cheese for low-fat versions.
03 -
Sneak in some extra veggies like sautéed bell peppers or spinach for more nutrition.
04 -
Making your own salsa roja lets you manage how salty or spicy it is.