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
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; 32 g total fat; 6 g saturated fat; 11 g polyunsaturated fat; 12 g monounsaturated fat; 194 mg cholesterol; 1328 mg sodium. 506 mg potassium; 58 g carbohydrates; 7 g fiber; 11 g sugar; 13 g protein; 0 g trans fatty acid; 1255 IU vitamin a; 42 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 77 mcg folate; 0 mcg vitamin b12; 152 mg calcium; 3 mg iron;

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