Our shortcut chilaquiles use corn chips to avoid frying tortillas. The sauce is a quick puree of canned fire-roasted tomatoes, onion, garlic and chipotle peppers. Serve with fried eggs, quick-pickled radishes, and an appetite for adventure.

Source: Midwest Living


Credit: Cameron Sadeghpour

Recipe Summary

30 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • In a very large deep skillet, heat oil over medium heat. Add onion and garlic; cook and stir until beginning to turn golden, about 5 minutes. Transfer onion mixture to a blender. Add tomatoes, chipotle pepper and salt. Cover and blend until nearly smooth. Pour sauce into skillet. Bring to a boil; reduce heat. Simmer, uncovered, until slightly thickened, 5 to 7 minutes. Add chicken broth. Return to a boil; reduce heat. Simmer, uncovered, 8 minutes more. Gently stir in chips until well-coated; cover and set aside.

  • Meanwhile, coat a large skillet with cooking spray. Heat over medium. Add eggs, half at a time if necessary. Cook to desired doneness, turning if desired. Add eggs to top of tortilla mixture. Top with avocado, sour cream, Quick-Pickled Radishes and cilantro.

Quick-Pickled Radishes

In a medium bowl, combine 2/3 cup each vinegar and water, 1/4 cup sugar and 1 1/2 teaspoons fine sea salt, stirring to dissolve sugar. Add 1 bunch radishes (about 12), trimmed and thinly sliced. Cover and let stand at least 30 minutes. Drain before serving.

Nutrition Facts

572 calories; fat 32g; cholesterol 194mg; saturated fat 6g; carbohydrates 58g; mono fat 12g; poly fat 11g; insoluble fiber 7g; sugars 11g; protein 13g; vitamin a 1254.8IU; vitamin c 41.9mg; thiamin 0.1mg; riboflavin 0.3mg; niacin equivalents 1.6mg; vitamin b6 0.4mg; folate 77.5mcg; vitamin b12 0.5mcg; sodium 1328mg; potassium 506mg; calcium 152mg; iron 3.2mg.