Chilaquiles is a Mexican breakfast dish which is a mixture of fried tortilla strips with eggs and salsa. This recipe includes a spicy homemade salsa made with tomatoes, chile de arbol peppers, onion, and garlic.
Ingredients
- 2 tomatoes, chopped
- 6 dried chile de arbol peppers
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 teaspoon chicken bouillon granules
- salt to taste
- water to cover
- 2 tablespoons vegetable oil, or to taste
- 2 (6-inch) corn tortillas, cut into strips
- 4 eggs
Directions
Step 1
Combine tomatoes, chile de arbol peppers, onion, garlic, chicken bouillon, and salt in a saucepan; add enough water to cover. Bring to a boil; reduce heat and cook, stirring occasionally, until tomatoes and peppers soften, 5 to 10 minutes.
Step 2
Transfer chile peppers to a blender using a slotted spoon; blend until smooth. Pour in tomato mixture; blend until smooth.
Step 3
Heat oil in a large skillet over medium heat. Cook and stir tortilla strips in the hot oil until crispy, 3 to 5 minutes. Crack in eggs; stir until scrambled and set, about 5 minutes. Strain blended sauce over tortillas and eggs; mix well.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 329 | |
% Daily Value * | |
Total Fat12g | 15% |
Saturated Fat3g | 13% |
Cholesterol164mg | 55% |
Sodium221mg | 10% |
Total Carbohydrate36g | 13% |
Dietary Fiber2g | 8% |
Total Sugars4g | |
Protein13g | |
Vitamin C23mg | 114% |
Calcium113mg | 9% |
Iron1mg | 7% |
Potassium307mg | 7% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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