🌶️ Chilaquiles rojos
Chilaquiles rojos are tortilla chips simmered in a red salsa of tomato and dried chillies, so they turn tangy and half-soft while keeping some crunch. They are finished with an egg, a swirl of cream, crumbled cheese, raw onion and cilantro. Rich and gently spicy, they are a favourite Mexican breakfast.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 150 g corn tortilla chips
- 3 tomatoes and 2 dried guajillo chillies
- 1 garlic clove, ¼ onion
- 2 eggs
- 2 tbsp Mexican cream
- 40 g crumbled fresh cheese
- Sliced onion and cilantro, salt, 1 tsp oil
Method
- Soak the chillies in hot water for 10 minutes, then blend with the tomatoes, garlic, onion and salt.
- Simmer the salsa in a wide pan for 8–10 minutes.
- Add the chips and stir for 1–2 minutes until coated.
- Fry or poach the eggs.
- Plate the chilaquiles and top with egg, cream, cheese, onion and cilantro.
How to make it lighter
- Use fewer chips and a little more salsa for the same plate size.
- Poach the egg instead of frying it.
- Keep the cream to a teaspoon-sized drizzle per plate.
History
Chilaquiles are a long-standing Mexican way of using up leftover corn tortillas. The red version, made with a tomato and dried-chilli salsa, is one of the two classic styles alongside the green tomatillo salsa.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Chilaquiles rojos and every other dish, with calories and macros for each. Ate only half? Slide it.
Download on the App StoreSimilar dishes
Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →