Chipotle Lime Chilaquiles with Fried Egg
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Prep time 10mins
Cook time 12mins
Serves or Makes: 4-8
Recipe Card
Corn Chips
ingredients
- 12 corn tortillas
- Avocado oil spray
Pickled Onions
ingredients
- 1/2 yellow onion, julienned
- 1/2 teaspoon kosher salt
- 1/4 teaspoon sugar
- 1/2 cup white vinegar
Chipotle Lime Sauce
ingredients
- 2 cups Red Gold Corn & Black Bean Salsa
- 1/4 cup Red Gold Tomato Love Chili Starter Seasoned Diced + Crushed Tomatoes
- 2 chipotle peppers in adobo sauce
- 1/2 cup chicken broth
- Juice from ½ lime
Toppings
ingredients
- Fried eggs
- Cotija cheese
- Fresh cilantro
- Black pepper
Method
Step 1
Preheat the oven to 350°F. Cut tortillas into 4 triangles each and arrange on a baking tray lined with parchment paper so they do not overlap or touch. Spray with avocado oil and bake for 12-14 min until golden and crispy. (Bake in batches if needed).
Step 2
In a large bowl, mix together ingredients for pickled onions and set aside.
Step 3
In a pan over medium-high heat, add all ingredients for the Chipotle Lime sauce and bring to a boil. Then, allow to simmer for 7-10 minutes until a thick sauce is formed.
Step 4
Carefully remove baked tortilla chips from the oven and add to a bowl. Add Chipotle Lime sauce and gently toss so that the chips are coated.
Step 5
Serve warm and top with pickled onions, a fried egg, cotija cheese, cilantro and black pepper.