By Holle Rodriguez
Red Chilaquiles 1.0
9 steps
Prep:10minCook:30min
Modified from a recipe that I tried. Still needs to be tested. The other recipe made too much salsa to fit in our blender and then didn't use all of it in the chilaquiles.
Updated at: Thu, 17 Aug 2023 05:05:38 GMT
Nutrition balance score
Unbalanced
Glycemic Index
57
Moderate
Glycemic Load
41
High
Nutrition per serving
Calories719.7 kcal (36%)
Total Fat36.6 g (52%)
Carbs72.1 g (28%)
Sugars9.2 g (10%)
Protein26.9 g (54%)
Sodium587.3 mg (29%)
Fiber7.2 g (26%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
For the salsa
2guajillo chiles
seeds removed
1chile de árbol
seeds removed
3roma tomatoes
0.25yellow onion
cut in rings
1 tspminced garlic
In the pan
Serving options:
Instructions
Step 1
Start water to boil in a large frying pan with a lid. Prepare a blender.
Lid
Frying Pan
BlenderMixStep 2
Wash all produce. Remove seeds from chiles, cut onion and cilantro.
Cutting Board
Knife
BowlStep 3
Put chiles and onion to boil for 5 minutes.
Step 4
Add tomatoes to boil for an additional 5 minutes.
Step 5
Blend the boiled ingredients including half a cup of the water. Add the garlic. The rest of the water can be discarded.
Step 6
Into the same pan (now empty), strain the blended salsa. Cover and cook the liquid for 5-10 minutes until thickened.
StrainerStep 7
Add the chips and mix into salsa. Salt can be added if the chips are unsalted. Sprinkle queso fresco over the top.
Step 8
Form holes for each of the eggs. Crack the eggs directly into each spot and cover. Cook until whites turn white.
Step 9
Remove from pan and add queso fresco, sour cream, and any other toppings.
SpatulaNotes
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