Chilaquiles Rojos Montados
Ingredients
Servings: 4
For the Chilaquiles
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12 corn tortillas, cut into triangles (or 10 oz tortilla chips)
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Vegetable oil (if frying fresh tortillas)
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1 cup Salsas y Curtidos de Chihuahua Red Jalapeño Salsa
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½ cup chicken broth (optional, for a thinner sauce)
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2 tablespoons vegetable oil
For the Fried Eggs
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4 large eggs
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1 tablespoon vegetable oil
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Salt and black pepper to taste
Toppings
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½ cup Mexican crema
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½ cup crumbled queso fresco
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¼ cup sliced white onion
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1 avocado, sliced
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Fresh cilantro (optional)
Instructions
1. Prepare the Tortilla Chips
If using fresh tortillas, fry the tortilla triangles in hot vegetable oil until golden and crispy. Drain on paper towels.
If using store-bought tortilla chips, skip this step.
2. Prepare the Sauce
Heat 2 tablespoons of vegetable oil in a large skillet over medium heat.
Add 1 cup of Salsas y Curtidos de Chihuahua Red Jalapeño Salsa and cook for 2–3 minutes to deepen its rich roasted flavor.
If desired, add ½ cup of chicken broth for a thinner consistency.
3. Coat the Chips
Add the tortilla chips to the skillet and gently toss until evenly coated.
Cook for 1–2 minutes, depending on how crispy you like your chilaquiles.
4. Fry the Eggs
Heat 1 tablespoon of vegetable oil in a separate skillet over medium heat.
Carefully crack in the eggs and cook until the whites are fully set while the yolks remain runny, or cook them to your preferred doneness.
Season lightly with salt and black pepper.
5. Assemble
Divide the chilaquiles among four plates.
Top each serving with:
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One fried egg
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Mexican crema
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Crumbled queso fresco
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Sliced white onion
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Fresh avocado
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Fresh cilantro (optional)
Serve immediately while the chips are still warm and slightly crispy.
🌶️ Chef’s Tip
The rich roasted flavor of Salsas y Curtidos de Chihuahua Red Jalapeño Salsa transforms this classic Mexican breakfast into a quick and delicious meal. Finish each plate with an extra spoonful of salsa for even more authentic flavor and the perfect spicy kick.
