Chilaquiles Rojos by Pureety

Pronounced 'Chee-lah-key-less' - this traditional Mexican Breakfast includes tortilla chips coated in a Spanish style 'red enchilada sauce' topped with crumbled feta, avocado, fried egg & coriander

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cut the tortilla wraps into 8 triangles per wrap and fry or bake with some oil then season with a little sea salt and chopped coriander

Step 2

To make the sauce- in a pan on a medium heat, heat the oil then stir in the flour and stir for a couple of minutes until you form a paste and it begins to sizzle

Step 3

Add the tomato purée and Puréety Fajita seasoning, stir for about a minute before slowly adding the vegetable stock, whisking continually. (if you add the stock too quickly you may create lumps)

Step 4

Bring the sauce to a simmer and leave for around 5 mins. Once the consistency has thickened enough to coat the back of a spoon turn off the heat and add the chopped coriander and vinegar

Step 5

Check the seasoning then add the tortillas chips to the pan, using a flexible spatula gently toss until all the chips are coated. Remove from pan onto a plate or bowl and sprinkle with the cheese, radish and some coriander leaves and serve immediately. The chips should be soft with a little bite. Top with fried eggs, avocado and feta cheese and enjoy!

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