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–+ servings
Red Salsa Chilaquiles

Red Salsa Chilaquiles

These chilaquiles make the perfect breakfast, brunch and dinner!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine Mexican
Servings 4

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.
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