Chilaquiles Rojos Mexican Skillet

Kick off Cinco de Mayo with these Chilaquiles Rojos! Corn tortillas are lightly fried until crispy, simmered in salsa, and combined with scrambled eggs and cheese for a quick and easy breakfast or snack.

What is Chilaquiles Rojos

Chilaquiles Rojos is a traditional Mexican dish typically eaten for breakfast or brunch. Chilaquiles Rojos is the perfect way to use up leftover tortillas and salsa. In less than thirty minutes, you can have a comforting, Mexican inspired breakfast with pieces of tortillas simmered in your favorite salsa and tossed with scrambled eggs, cheese, and desired garnishes.

One of my personal favorite toppings for Chilaquiles Rojos is Crema Mexicana (Mexican Cream). It is a dairy product similar to Crème fraîche, though a little less thick and tangy. I was able to find it in my local grocery store, but you can also substitute with sour cream or by whisking together equal parts sour cream and heavy cream with a pinch of salt. I especially love how it helps counteract the spiciness from the salsa in this Chilaquiles Rojos dish.

Chilaquiles Rojos Recipe Tips

• When stirring the salsa into the lightly fried tortillas, keep a few of the edges dry to help retain some of that crispy texture.
• Have leftover chicken or meat? Heat them up before scrambling the eggs and toss them in for even more flavor. Shredded chicken and crumbled chorizo are especially delicious in Chilaquiles Rojos.
• The level of heat in Chilaquiles Rojos is completely customizable based on the type of salsa you use. Add anything from a mild salsa to extra spicy, store-bought to your favorite homemade recipe.
• The toppings are also customizable based on what you have available. I added a few avocado slices and drizzled the top with a little crema. Cilantro, green onions, and thinly sliced onions would also work well.
• This particular recipe for Chilaquiles Rojos uses shredded Cheddar cheese, but I also enjoy topping the Chilaquiles with Queso Fresco. Queso Fresco is a Mexican cheese made from cow’s milk or a combination of cow and goat’s milk. It is white and soft with a crumbly texture that becomes creamy when heated, but does not melt.

Looking for more Cinco de Mayo recipes?

Try this Carlota de Limón (Lime Charlotte), Easy Tamale Pie, Queso Fundido (Melted Cheese with Chorizo), and Agua de Fresa (Mexican Strawberry Water).

The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.

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5 from 1 vote

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Chilaquiles Rojos

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Kick off Cinco de Mayo with these Chilaquiles Rojos! Corn tortillas are lightly fried until crispy, simmered in salsa, and combined with scrambled eggs and cheese for a quick and easy breakfast or snack.

Course: Breakfast

Cuisine: Mexican

Keyword: Cinco de Mayo Recipes

Servings: 2

Calories: 590 kcal

Author: Tara Margetson

Ingredients

• 4 corn tortillas soft
• Canola or vegetable oil
• 4 eggs
• 1 cup salsa plus extra for serving
• 2 2/3 oz extra sharp cheddar, grated

Optional Toppings

• avocado
• Crema Mexicana or sour cream
• cilantro, chopped
• green onions, thinly sliced

Instructions

1. Cut the soft corn tortillas into triangles.
2. In a small bowl, beat together the eggs.
3. In a large non-stick skillet or pan, drizzle a thin layer of oil over medium heat. Once heated, add the tortilla triangles in batches, being careful not to overcrowd. Fry briefly on each side until crisp. Transfer to a towel-lined plate.
4. If needed, add a little more oil to the skillet and pour in the beaten eggs. Cook, breaking up the eggs into small pieces, until scrambled but still retaining some moisture. Transfer to a plate and cover to keep warm.
5. Place the crispy tortillas back in the skillet and cover with the salsa. Stir to combine, but keep a few edges uncovered to retain their crispy texture. Cook, stirring occasionally, for about 5 minutes to thicken the mixture.
6. Add in the eggs, stirring to combine, and top with the grated cheddar cheese. Cover the skillet and cook just long enough to melt the cheese.
7. Remove from heat, top with desired garnishes, and serve.

Nutrition Facts

Chilaquiles Rojos

Amount Per Serving

Calories 590 Calories from Fat 333

% Daily Value*

Total Fat 37g 57%

Saturated Fat 13g 65%

Cholesterol 367mg 122%

Sodium 1306mg 54%

Potassium 1113mg 32%

Total Carbohydrates 41g 14%

Dietary Fiber 12g 48%

Sugars 6g

Protein 27g 54%

Vitamin A 32.5%

Vitamin C 15.2%

Calcium 41.5%

Iron 19.5%

* Percent Daily Values are based on a 2000 calorie diet.

This recipe was first published on Food Lust People Love.