Chilaquiles
With 16g of protein and packed with essential nutrients like Vitamin A and fiber, this satisfying dish proves that a wholesome breakfast doesn't have to be complicated. Start your morning with a vibrant Mexican breakfast classic that brings restaurant-quality flavors right to your kitchen.
Equipment
- Blender
- Saucepan
- Fine mesh strainer
Ingredients
Main Ingredients
- 15 white corn tortillas preferably older/stale
- vegetable oil for frying
Sauce
- 7 dried guajillo chiles
- 4 dried arbol chiles
- 2 cups low sodium chicken broth
For serving
- 1/3 cup crumbled Queso fresco
- 5 eggs fried
Instructions
- Fry Tortillas: Cut corn tortillas into 6 wedges and allow them to dry on the counter for a few hours, or overnight. Add about an inch of vegetable oil to the bottom of a large saucepan over medium heat. Once hot, fry tortillas until crisp, turning once or twice.
- Soak dried chiles: Cut open dried chiles, remove veins and seeds. Place in saucepan, cover with water. Bring to boil, reduce heat and simmer until softened, 20-30 minutes.
- Blend sauces and combine. Season and simmer. Add tortillas and toss until well coated.
- Serve: Divide between plates, sprinkle with queso fresco, add sautéed onions and crema. Serve with avocado, refried black beans and fried egg.
Nutrition
Calories: 389kcalCarbohydrates: 47gProtein: 16gFat: 17gSaturated Fat: 4gCholesterol: 176mgSodium: 479mgPotassium: 677mgFiber: 10gSugar: 5gVitamin A: 1901IUVitamin C: 10mgCalcium: 174mgIron: 3mg
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