Chilaquiles Rojos
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Red chilaquiles made with crispy tortilla chips soaked in savory red sauce, topped with eggs, cheese, radish, and avocado. A quick classic Mexican breakfast that's best served hot.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 tablespoons flour (whole wheat, all-purpose, or gluten-free blend all work)
- 1 tablespoon ground chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon dried oregano
- ¼ teaspoon salt, to taste
- Pinch of cinnamon
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons tomato paste
- 2 cups vegetable broth
- 2 tablespoons chopped fresh cilantro, plus additional for garnish
- 1 teaspoon apple cider vinegar or distilled white vinegar
- 5 big handfuls (5 ounces) corn tortilla chips, or homemade crispy baked tortilla chips (see post)
- ⅓ cup crumbled Cotija, queso fresco or feta cheese
- 1 small handful (about 3 tablespoons) very thinly sliced radish, or chopped red or green onion
- 1 ripe avocado, thinly sliced, or guacamole
- Optional: 4 fried eggs or scrambled eggs or poached eggs
- 1 small lime, cut into wedges
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 852mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 379mg
- Calcium
- 192mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 852MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.