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Red Chile Chilaquiles - An easy dish with corn tortillas, New Mexico red chile, an egg and topping of your choice. #redchile #chilaquiles @mjskitchen
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Red Chile Chilaquiles with New Mexico Red Chile (Recipe)
Cook
20 mins
Total Time
20 mins
 
This recipe has no exact measurements. If you are serving two people, use enough chips for 2 people, enough red chile to coat all of the chips, 1 – 2 fried eggs per person, and as many toppings as you want.


Prep and Cook Time assumes that you already have the red chile sauce.


"*" See Kitchen Notes for more information or links to special ingredients.


Course: Breakfast, Brunch, Red Chile
Cuisine: Mexican, New Mexico, Southwestern
Ingredients
  • Baked or fried corn tortilla chips* - ~18 - 24 chips / person
  • New Mexico red chile sauce* - ~1/2 cup / person
  • Queso Fresco or Cotija Cheese or your favorite - crumbled or grated
  • 1 - 2 fried eggs / person
Suggested toppings: (Choose as many or as few as you want)
  • Scallions, white and green parts, chopped
  • Fresh herbs - Cilantro, chives, parsley
  • Chopped raw onion
  • Black beans or pinto beans
  • Mexican Chorizo* (one of my favorites)
  • Shredded Chicken or pork
  • Sour cream or Greek yogurt
  • Avocado
  • Squeeze of lime
Instructions
  1. Prepare your toppings and set aside.
  2. Add the tortilla chips to a skillet. Pour the red chile over the chips, toss to coat, and simmer on low until the sauce is hot and the chips just start to soften. Remove from the heat and cover.
  3. In another skillet fry one to two eggs per serving.
  4. Divide the red chile soaked chips between serving plates, top with cheese and any other toppings of your choice. Place a fried egg or two on each serving and enjoy!
Kitchen Notes

Corn Tortilla Chips – Homemade tortilla chips work best because they tend to be a little thicker than storebought.  I make homemade corn tortillas, then cut each tortilla into six wedges and bake in 350ºF oven (turning once) until crisp (about 5 – 7 minutes).  You can use storebought chips, just make sure they are not too thin. Thin chips fall apart and become mushy. Thicker chips work best.

 

Chile Sauce – I use New Mexico red chile (of course), but you could use your favorite enchilada sauce or salsa – red or green.  It doesn’t need to be spicy, just tasty.  You can also make your own New Mexico red chile from powder  or from red chile pods.

 

Cheese – A Mexican cheese is best, but Monterey Jack or Cheddar work great.  I personally stay away from a stronger cheese like feta.  It overwhelms the simplicity of this dish IMO.

 

Mexican Chorizo