Chilaquiles with Salsa Roja
By Valerie Chavers
-
Prep Time:
5m -
Cook Time:
20m -
Total Time:
25m -
Quantity:
4 servings
There's no better way to turn a jar of Mateo's Salsa into something worth waking up for. These chilaquiles come together in 25 minutes flat — sturdy tortilla chips simmered just long enough to soak up a rich salsa roja while holding their crunch, then piled high with runny fried eggs, a cool drizzle of lime crema, salty cotija, and creamy avocado. It's the kind of breakfast that eats like a celebration but cooks like a weeknight.
Ingredients
Sauce + Base
2 cups Mateo’s Salsa
1 cup chicken broth
Chips
12 oz sturdy tortilla chips
Lime Crema
1 cup sour cream
2–3 tbsp milk (start with 2, add more as needed)
2–3 tsp fresh lime juice (to taste)
½ tsp salt
Toppings
4 fried eggs
¾ cup crumbled cotija cheese
1 avocado, sliced
Fresh cilantro
⅓ cup red onion, finely diced (optional)
Sliced jalapeños (optional)
Instructions
-
In a small bowl, whisk together sour cream, milk, lime juice, and salt until smooth. Adjust milk as needed until drizzle-able.
-
Heat a large skillet over medium heat. Add Mateo’s salsa and chicken broth. Simmer 6–8 minutes until slightly thickened but still saucy.
-
While sauce simmers, grab a fry pan and fry your eggs.
-
Add tortilla chips to salsa and gently toss to coat. Let simmer 2–3 minutes, stirring gently, until chips are coated and slightly softened but still have structure.
-
Remove from heat and top with fried eggs, lime crema, cotija, avocado, cilantro, onion and jalapeños (if using). Finish with a squeeze of lime.
