Red Chilaquiles
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy tortilla chips coated in a spiced red tomato sauce with a fried egg on top, garnished with cheese, yogurt, and fresh toppings. A quick Mexican classic ready in under 30 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 1 teaspoon olive oil
- 4 garlic cloves (minced)
- 1 small chipotle pepper (diced (from canned chipotle peppers in adobo sauce))
- 1 Tablespoon of adobo sauce from can
- 1 16 oz can tomato sauce
- 1 teaspoon dried oregano
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- 1 cup low sodium vegetable or chicken broth
- ¼ teaspoon sea salt
- ¼ teaspoon ground pepper
- 5-6 large handfuls of tortilla chips (about 5-6oz)
- 3 large eggs (fried)
- crumbled Cotija or queso fresco
- sour cream or greek yogurt (for serving)
- Sliced avocado (for serving)
- Cilantro (for serving)
- Sliced radishes (for serving)
- Diced red onion (for serving)
At a glance
PER SERVING · TIME 25M
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
- 15m
- Sodium
- 1634mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1008mg
- Calcium
- 247mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1634MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.