Chilaquiles Rojos (Mexican Tortilla Chips in Red Chili Tomato Sauce)
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Chilaquiles rojos tosses crispy tortilla chips in a simmered tomato-chili sauce, then tops them with fried eggs, shredded cheddar cheese, and fresh cilantro for a Mexican breakfast staple.
Read more
Onion and jalapeno are sauteed first to build an aromatic base, then tomato sauce is added and reduced until thick enough for the chips to absorb quickly. The chips must go in at the very end and be tossed briefly so some pieces stay crunchy while others soften - the contrast between crisp and sauced is central to the dish. Breaking the fried egg yolk into the sauce adds a rich, creamy element, and the melting cheddar brings a salty depth on top. Adjusting the jalapeno amount controls the heat level, and cilantro finishes the plate with a bright, herbal freshness.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Finish
Finely chop 60 g onion, then slice the jalapeno according to the heat level you want.
Have the 60 g cheddar and 1 tablespoon cilantro ready before cooking, because the chips need to be served quickly once sauced.
- 2Control
Heat 1 tablespoon oil in a pan over medium heat.
Add the onion and jalapeno, then saute for 2-3 minutes until the onion turns slightly translucent and the sharp raw smell softens without browning too much.
- 3Control
Pour in 180 ml tomato sauce and lower the heat to medium-low.
Simmer for 3-4 minutes, stirring often, until the sauce thickens enough that a spatula briefly leaves a track on the pan.
- 4Control
Reduce the heat to low and add 150 g tortilla chips.
Toss gently from the bottom up for about 30 seconds only, coating the chips while leaving some edges dry and crisp so they do not become soggy.
- 5Finish
Heat a separate pan over medium heat and fry 2 eggs.
Cook until the whites are set but the yolks still look glossy and soft, then turn off the heat so the yolks can mix into the sauce when served.
- 6Finish
Immediately transfer the sauced chips to a plate and scatter over 60 g cheddar so the residual heat softens it slightly.
Top with the fried eggs and 1 tablespoon cilantro, then serve hot before the chips lose their texture.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Onion and jalapeno saute first before tomato sauce reduces thick enough for the chips to absorb without going soggy.
- Finish cue
- Cook until the whites are set but the yolks still look glossy and soft, then turn off the heat so the yolks can mix into the sauce when served.
- Avoid this
- Add chips at the end to avoid sogginess.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
30min, 8 ingredients
Category median
40min, 8 ingredients
Based on 168 recipes
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