Chilaquiles (Chilaquiles Verdes and Rojas Versions)
Easy chilaquiles recipe featuring homemade tortilla chips that are ready in 30 minutes. With versions for both Chilaquiles Verdes and Chilaquiles Rojas.
Ingredients
- 1/4 cup vegetable oil
- 12 corn tortillas, cut into 8 wedges, each
- 2 cups salsa verde, for the Chilaquiles Verdes version or 2 cups salsa roja (for the Chilaquiles Rojas version)
- For serving*: avocado, guacamole, crema, cojita cheese or queso fresco, chopped cilantro, fried eggs
Instructions
- Heat the oil in a large skillet over medium heat until shimmering. (If you sprinkle a few drops of water into the oil and it sparks, it's hot enough! Or you can test a tortilla by adding one triangle, if bubbles immediately form around it, it's hot enough)
- Add the tortilla wedges in a single layer and cook, flipping, until golden brown and crisp. Remove and place onto a paper-lined plate. Repeat with the rest of the tortillas until all are fried. You may need to add more oil depending on the size of your skillet, but I find that 1/4 cup is enough for all of them.
- Add the salsa to the empty skillet, cook until slightly thickened, about 2-3 minutes. Add in the cooked tortilla chips and stir carefully to coat the chips, spooning the salsa over the chips and tossing gently so they don't break until they are well covered. Taste, season with salt as needed.
- Serve immediately and top with garnishes of choice.
Notes
*Choose one or choose a few or choose all! I usually always do avocado, queso fresco, and cilantro. And a fried egg sometimes if I want a heartier meal.
Nutrition
Serving: 1servingCalories: 344kcalCarbohydrates: 42gProtein: 4gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 9gMonounsaturated Fat: 4gTrans Fat: 0.1gSodium: 848mgPotassium: 374mgFiber: 5gSugar: 8gVitamin A: 708IUVitamin C: 4mgCalcium: 63mgIron: 1mg