Isabel Eats · by Isabel Orozco-Moore★ 4.8 (41)
Chilaquiles
NUTRITION · PER SERVING25M COOK
CAL 20%·PRO 29%
CARBS 48G48% OF CAL
9G FIBER10G SUGAR29G OTHER
FAT 17G38% OF CAL
10G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy corn tortilla pieces coated in spicy red chile sauce and topped with cheese, crema, and cilantro. Savory and complex with a creamy richness, this Mexican breakfast dish is hearty enough for any meal of the day.
mainmexicantacoeggs🍳 skillet🌀 blendergluten freevegetarian
View the full recipe on Isabel Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 9 guajillo chiles, (rinsed, stemmed, and seeded)
- 2 árbol chiles, (rinsed and stemmed (optional))
- Water, (as needed)
- 1 Roma tomato
- 1 clove garlic
- ¼ medium white onion
- 1 ½ teaspoons kosher salt, (plus more as needed)
- 12 corn tortillas
- 1 ½ teaspoons vegetable oil, (plus more for frying)
- Cotija cheese
- Chopped cilantro
- Thinly sliced white onions
- Mexican crema or sour cream
- Fried eggs
At a glance
PER SERVING · TIME 25M
CAL 20%·PRO 29%
CARBS 48G48% OF CAL
9G FIBER10G SUGAR29G OTHER
FAT 17G38% OF CAL
10G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 8m
- Cook
- 17m
- Sodium
- 1168mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 321mg
- Calcium
- 234mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 8M
- SODIUM
- 1168MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.