Chilaquiles Recipe
Chilaquiles are a hearty, filling, super satisfying Mexican comfort food.
Foto: I Am a Food Blog — Stephanie
Ingredients
- 1/4 cup high heat oil (for frying)
- 12 corn tortillas (quartered)
- 15 oz fire roasted tomatoes (diced, ~1 can)
- 1/2 onion (diced)
- 2 cloves garlic (minced)
- 1 jalapeño (chopped, see notes)
- 1 tsp dried Mexican oregano
- 2 eggs (sunny side up)
- 1 avocado (sliced)
- 1 oz cotija cheese (crumbled, or more or less as desired)
- fresh cilantro (chopped)
Steps
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Heat the oil in a large skillet over medium high heat until shimmery. Add the tortilla wedges in batches and cook, flipping as needed, until golden. Remove, drain, and lightly salt.
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Place the tomatoes, onion, garlic, chipotle or jalapeño, and oregano in a blender and blend until smooth.
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Pour the sauce into a large skillet and cook over medium high heat, stirring occasionally, until slightly thick 5-10 minutes. Taste and season with salt.
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Add the chips to the sauce and stir carefully, coating all the chips, until the chips are slightly soft and heated through, 1-5 minutes depending on how crunchy you want your chips.
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Top with fried eggs, avocado, cheese, and cilantro and enjoy immediately.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (9% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| high heat oil | 0.25 cup | - | - |
| corn tortillas | 12 | - | - |
| fire roasted tomatoes | 15 oz | Rp 12.000/kg | Rp 18.000 |
| onion | 0.5 | - | - |
| garlic | 2 cloves | - | - |
| jalapeño | 1 | - | - |
| dried Mexican oregano | 1 tsp | - | - |
| eggs | 2 | - | - |
| avocado | 1 | - | - |
| cotija cheese | 1 oz | - | - |
| fresh cilantro | - | - | - |
*Estimated market prices, may vary by region
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