Chilaquiles Rojos

CHILAQUILES ROJOS😍

Whether you’re looking for a way to use up all those leftover tortilla chips from the SuperBowl or just looking for a vegetarian brunch recipe for this weekend, Chilaquiles are the way to go. One of my favorite dishes for brunch, but always better homemade, and it couldn’t be easier!

Ingredients:

For the Vegetarian Chilaquiles:

• 10 oz good quality tortilla chips (look for the thick homemade ones in the bakery section of grocery stores)

• 6 medium sized tomatoes

• ½ white onion

• 2 jalapenos or serrano peppers

• 3 cloves garlic

• ¾ cup chicken broth

• 2 chipotle peppers in adobo 

• 1 tbsp olive oil

• 2 inches cilantro stems

• Salt to taste

• 3-4 eggs

Toppings:

• Rinsed black beans

• Cotija cheese 

• Avocado

• Cilantro

• Hot sauce

Directions:

For the Chilaquiles Rojos:

• Add the tomatoes, onion, and serranos or jalapenos to a large baking tray and set the oven to Broil on Hi.

• Add peeled garlic to a small piece of aluminum foil, drizzle with olive oil and season with a pinch of salt. Wrap in the tin foil and add to the baking sheet.

• Broil for 10-12 minutes or until just starting to charr, then flip and broil another 5-7 minutes until charred on all sides.

• Peel the jalapenos and remove the seeds if you want less heat to the sauce.

• Add tomatoes, onion, jalapenos, and garlic to a blender with the chicken broth, chipotle peppers, cilantro stems, and a large pinch of salt.

• Blend for 2-3 minutes until smooth. Taste and adjust seasonings.

• Pour sauce into a cast iron or skillet with high sides. Heat on medium until warm and just starting to bubble.

• Meanwhile, fry up 4 eggs for topping.

• In a large bowl, add half the tortilla chips. Pour in the salsa, mix, and continue adding chips until all coated in sauce. You want every chip to be covered in sauce, but not too soggy.

• Transfer to serving plates and top with the fried egg, black beans, cotija, avocado, and the rest of the toppings and enjoy!