Red Chilaquiles 1.0

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.

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Start water to boil in a large frying pan with a lid. Prepare a blender.

Step 2

Wash all produce. Remove seeds from chiles, cut onion and cilantro.

Step 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.

Step 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.