Chipotle Lime Chilaquiles with Fried Egg
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"This Chipotle Lime Chilaquiles with Fried Egg is so simple, yet loaded with flavor and texture. Fresh baked corn tortilla chips keep their crunch as they’re gently tossed in a comforting brothy blend of black bean, corn, tomatoes, chipotle peppers, lime and spices. It’s the perfect savory summer brunch recipe to host friends and family!"
Prep time 10mins
Cook time 12mins
Serves or Makes: 4-8
Recipe Card
ingredients
Corn Chips
- 12 corn tortillas
- Avocado oil spray
ingredients
Pickled Onions
- 1/2 yellow onion, julienned
- 1/2 teaspoon kosher salt
- 1/4 teaspoon sugar
- 1/2 cup white vinegar
ingredients
Chipotle Lime Sauce
- 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
ingredients
Toppings
- 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.
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