Red salsa chilaquiles make the perfect breakfast, lunch or dinner meal!
Can you believe it’s the second week of June and half the year is over?! Seriously, where does the time go?
On Sunday we got back from spending a few days in NYC. Jerry had to work a couple of days there, while I walked, ate, walked and ate some more. Pizza? Bagels? Cupcakes? Yes, please! I love that you can walk ANYWHERE in NYC, and lose track of how far you’ve gone. One day we walked over 16 miles! So, definitely burned plenty of calories. But, as much as I love traveling, the Big Apple, and the amazing food, it’s always nice to be back home and sleep in my own bed and just relax with the little fur ball, Cali.
Here are some photo highlights from our NYC trip! (more like food highlights)
So, after taking some days off from cooking, it’s nice to finally get back on track and make some nice home cooked meals. A few days prior to leaving for NYC I was on a Red Salsa Chilaquiles kick for dinner. Chilaquiles is one of my favorite traditional Mexican recipes. My mom’s chilaquiles recipe is my favorite. It’s the #1 request I ask my mom to cook, when she is visiting or vice-versa.
The last couple of weeks I’ve been making my own version of Red Salsa Chilaquiles, inspired by the ones my mom always makes. But of course I make my chilaquiles a bit healthier. Instead of pan-frying the corn tortilla chips, I bake them (fried tortilla chips do taste pretty delicious though). Traditional chilaquiles are normally served with a side of fried beans and eggs. I like to scramble egg whites with black beans when the tortilla chips are simmering in the pan with the red salsa and top with a sunny side up egg.
Before serving, I like to garnish them with crumbled queso fresco (Mexican cheese), cilantro and/or green onions. The variations of toppings you can add to chilaquiles can be endless. You can make your salsa mild or spicy. I used one and a half jalapeños for the red salsa for a little extra kick. If you like your salsa a little milder, one jalapeño does the trick. I like to make my salsa ahead of time to speed the process when making these chilaquiles. 
Red Salsa Chilaquiles
Ingredients
Red Salsa
- 2 medium tomatoes
- 1 jalapeño
- 1 garlic clove
- salt to taste
Tortillas and Eggs
- 10 corn tortillas
- 1 cup of crumbled queso fresco
- 1 cup black benas
- 5 egg whites
- cilantro or green onions to garnish
Instructions
- For the salsa: boil the tomatoes, jalapeño and garlic clove, and blend until smooth, add salt to taste and set aside. This makes aboutt 1 – 1 ½ cups of red salsa
- For the baked tortilla chips: cut tortillas into 8 triangles. Spray the corn tortilla triangles with olive oil and place on a baking sheet and bake for 12-15 minutes on 350 degrees until crisp and sprinkle some salt (optional)
- Spray a frying pan with cooking oil and pour ½ of your salsa, simmer for a couple minutes and toss ½ of the tortilla chips, coating them with the salsa.
- Add egg whites and scrambled with the tortilla chips and salsa.
- Cook sunny side up egg separately and set aside. Once the egg whites are cooked, add the beans and remainder of the tortilla chips. (This will give you that extra crunch)
- Pour the rest of the salsa over, garnish with cheese, cilantro and/or green onions and sunny side egg and serve.
These chilaquiles are not your quick 5 to 15 minute recipe, but that little extra time you'll spend in the kitchen to make these is sooo worth it.
Sam @ SugarSpunRun
Sounds like you had a great trip, loved the pictures! This dish sounds wonderful, it's definitely right up my alley 🙂
Ana
Thanks Sam! Yes, it was soo much fun! I'm having pizza and dessert withdrawals haha
Joscelyn | Wifemamafoodie
I love NYC! There is so much to see and do, plus the food is always amazing! Speaking of food, this dish looks like my kind of breakfast! I've never thought to bake my own tortilla chips and I'm looking forward to trying this method! I love that you took a delicious meal and healthified it..that's what I try to do too! 🙂
Ana
Thanks Joscelyn! Hope you try this method, definetely a healthier way to eat chilaquiles. 🙂
Melissa | Bits of Umami
I'm dying to go to NYC and eat my way through the city! Super jealous of that Joe’s Shanhai dim sum! It's been on my hit list for years. Buuuut can we talk about how good your chilaquiles are lookin? NOM NOM! Really digging the whole scrambled egg whites + fried egg combo. Why choose!?
Ana
Thanks! You need to go to NYC, the besst food besides Suthern, CA 🙂 Joe's Shanhai is really good, a must when vising NY.
kennedy Cole@Kcole's Creative Corner
These look delicious! I think I'll have these for breakfast, lunch, AND dinner 🙂 They look absolutely divine, and the picture are gorgeous!
I recently made a southern cooking and baking blog.
I would greatly appreciate it if you would check it out!
Thanks so much!
Ana
Thanks for the lovely comment Kennedy! Seriously, you can't go wrong with these any time of the day.
I will go check out your blog!
Aida
Ooo these look delicious, I don't think I've ever had them. Look forward to making them. Thanks for sharing the recipe.
Ana
Thanks Aida! You have to try them. Let me know if you do 🙂
Jennifer @ Show Me the Yummy
Chilaquiles are my favorite!!! Trevor and I go out to breakfast about once a month and we always go to the same Mexican restaurant and order chilaquiles. I've always been afraid to make them at home, but these look too yummy not to try!
Ana
Aren't chilaquiles, amazing? I wish I had the time to make them more often for breakfast. You need to try making them at home. Thanks Jennifer 🙂