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.
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- 4 soft corn tortillas
- Canola or vegetable oil
- 4 eggs
- 1 cup (240 ml) salsa, plus extra for serving
- 2 2/3 oz (75 g) extra sharp cheddar, grated
- Optional toppings: avocado, Crema Mexicana or sour cream, cilantro, or thinly sliced green onions
Cut the soft corn tortillas into triangles.
In a small bowl, beat together the eggs.
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.
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.
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.
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.
Remove from heat, top with desired garnishes, and serve.
This recipe was first published on Food Lust People Love.