Maricruz Avalos Flores · by Maricruz Avalos Flores★ 5.0 (7)
Mexican Chilaquiles Rojos Recipe
NUTRITION · PER SERVING40M COOK
CAL 39%·PRO 26%
CARBS 44G23% OF CAL
8G FIBER7G SUGAR29G OTHER
FAT 64G75% OF CAL
21G SAT43G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy tortilla chips tossed in a rich red chile sauce, topped with crema, queso fresco, and onions. A classic Mexican breakfast that is hearty, comforting, and deeply flavorful.
mainmexicaneggs🌀 blendergluten free
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Nutrition & ingredients
Ingredients
serves 4- 12 corn tortillas (cut into wedges)
- ⅔ cup vegetable oil
- 4 large tomatoes (cut into chunks)
- 2 guajillo pepper (stem, seeds, and veins removed)
- 3 chile de arbol (optional)
- ½ medium onion (cut into chunks)
- 1 garlic clove (peeled)
- ¼ tsp cumin seeds
- ½ tsp black peppercorns
- 2 tsp chicken bouillon
- 2 Tbsp olive oil
- salt (to taste)
- 1 cup queso fresco
- 1 cup Mexican crema (or sour cream)
- ½ cup white onion (chopped)
- 4 fried eggs (optional)
At a glance
PER SERVING · TIME 40M
CAL 39%·PRO 26%
CARBS 44G23% OF CAL
8G FIBER7G SUGAR29G OTHER
FAT 64G75% OF CAL
21G SAT43G 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
- 10m
- Cook
- 30m
- Sodium
- 1073mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 380mg
- Calcium
- 313mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1073MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.