Chilaquiles with fried eggs, cheese, and avocado
6
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Chilaquiles is a traditional Mexican dish made with fried tortillas that simmer in a tomato sauce. We made them lighter by baking, not frying, the tortillas. It’s a great, fun breakfast-for-dinner option on a busy weeknight! Queso fresco (“fresh cheese”) is typically used to top chilaquiles. The cheese has a mild, milky fresh flavor. It can be difficult to find sometimes though so crumbled feta can be used in its place.
Ingredients
Cooking spray
4 spray(s)
Corn tortilla
6 oz, (6 [1 oz] items), each cut into 8 wedges
Olive oil
2 tsp
Uncooked onion
1 small, chopped
Canned diced tomatoes with green chilies
14½ oz
Canned tomato sauce
8 oz
Canned chipotle peppers in adobo sauce
1 tsp
Table salt
¼ tsp
Cilantro
¼ cup(s), fresh, chopped
Egg
4 large egg(s)
Avocado
1 medium, chopped
Crumbled feta cheese
¼ cup(s), or queso fresco
Instructions
1
Preheat oven to 375°F. Place tortillas in a single layer on a rimmed baking sheet. Bake until crisp, about 12 minutes.
2
Meanwhile, in a 4- to 6-quart Dutch oven, heat oil over medium-high. Add onion and cook, stirring occasionally, until light golden and tender, about 5 minutes. Stir in diced tomatoes and green chiles, tomato sauce, ¾ cup water, chipotles, and salt and bring to a simmer. Stir in baked tortillas. Cook, stirring, until tortillas are softened, about 3 minutes. Stir in cilantro. Remove chilaquiles from heat.
3
Coat a large nonstick skillet with nonstick spray. In skillet, cook eggs sunny-side up.
4
Divide chilaquiles among 4 shallow bowls or plates. Top each with a fried egg and 1/4 avocado. Sprinkle with cheese.
5
Serving size: heaping ¾ cup chilaquiles, 1 fried egg, ¼ avocado, and 1 tbsp cheese
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