Chilaquiles

Name: Chilaquiles recipe
Prep time: 15 min
Cook time: 18 min
Yield: 4 servings
Cuisine: Global
Ingredients: 2 tomatoes, chopped; 6 dried chile de arbol peppers; 1 onion, sliced; 2 cloves garlic, minced; 1 teaspoon chicken bouillon granules; salt to taste; water to cover; 2 tablespoons vegetable oil, or to taste; 2 (6 inch) corn tortillas, cut into strips; 4 eggs

by Justin Giraud 2 years ago

4.7 (3)

18 minutes

329.4 kcal

36.2 g carbs

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Description

This Mexican breakfast dish is a mixture of tortilla strips with eggs and salsa.

Ingredients

2 tomatoes, chopped
6 dried chile de arbol peppers
1 onion, sliced
2 cloves garlic, minced
1 teaspoon chicken bouillon granules
salt to taste
water to cover
2 tablespoons vegetable oil, or to taste
2 (6 inch) corn tortillas, cut into strips
4 eggs

Directions

1. Combine tomatoes, chile de arbol peppers, onion, garlic, chicken bouillon, and salt in a saucepan; add enough water to cover. Bring to a boil; reduce heat and cook, stirring occasionally, until tomatoes and peppers soften, 5 to 10 minutes.
2. Transfer chile peppers to a blender using a slotted spoon; blend until smooth. Pour in tomato mixture; blend until smooth.
3. Heat oil in a large skillet over medium heat. Cook and stir corn tortillas in the hot oil until crispy, 3 to 5 minutes. Crack in eggs; stir until scrambled and set, about 5 minutes. Strain blended sauce over tortillas and eggs; mix well.

Nutrition Facts

serving: 4 servings

calories: 329.4 kcal

carbohydrates: 36.2 g

protein: 13.4 g

saturated fat: 2.5 g

cholesterol: 163.7 mg

sodium: 221 mg

fiber: 2.2 g

sugar: 3.7 g