Easy Chilaquiles
This traditional Mexican breakfast also tastes great for brunch or dinner, making it a true multi-tasker! Smokey and spicy, this flavorful dish will keep you going strong well into the afternoon. This recipe makes 4 servings but can be halved.
10 minutes
20 minutes
Easy Chilaquiles
For the red sauce:
3 tablespoons vegetable oil
1/2 white onion, chopped
2 garlic cloves, minced
2 1/2 cups crushed tomatoes with juice
4 chipotles in adobo sauce
1 cup chicken stock

Remaining ingredients:
12 ounces corn tortilla chips
1/2 red or white onion, sliced
1/2 cup queso fresco
1 avocado, pitted, peeled and sliced
Handful of fresh cilantro leaves, chopped
Salt and pepper, to taste
Make the sauce: Heat oil to medium-high in a heavy skillet. Add onion and garlic and cook for 3-4 minutes, until the onions just begin to soften and turn fragrant. Remove from heat, season to taste with salt and pepper, and let cool for a few minutes before continuing. Once the garlic and onions are cooled add to a blender or food processor along with tomatoes, chipotles with adobo and chicken stock. Blend until almost smooth. Pour sauce back into skillet and heat on medium-low for 10 minutes.

Turn up heat to medium-high. Add tortilla chips a handful at a time and fold gently to coat with the sauce. Once chips are added and coated with sauce, season with salt and pepper and transfer to a serving dish. Top with queso fresco, avocado, onion and cilantro. Serve immediately.
Looking for inspiration? Try these recipes:
Roasted Onion Veggie Bowl with Onion Mustard Dressing
Roasted Onion Veggie Bowl with Onion Mustard Dressing
White Bean and Kale Stew
White Bean and Kale Stew
Savory Stuffed Portobello Mushrooms
Savory Stuffed Portobello Mushrooms