Chilaquiles with Salsa Roja
by @jose.elcook
summerbreakfastchilaquilesbreakfast
Ingredients
produce
- 4roma tomatoes(halved)
- 4chipotle peppers(in can)
- 1/4onion
- 3 clovesgarlic
- 2jalapeños
protein
- eggs
dairy
- cheese
grain
- corn tortillas(fried until lightly brown)
pantry staple
- 1 Tbspwater
- 1/2salt
- 1/2 packetchicken bouillon
- salt(to taste)
Instructions
- Fry corn tortillas at 350°F until lightly brown. Salt them to taste.
- Char vegetables (roma tomatoes, onion, garlic, jalapeños) under broiler, with a torch, or over the stove top until char forms. Peel the veggies (optional).
- Place charred veggies in blender with 1 Tbsp water, chipotle peppers, 1/2 tsp salt, and 1/2 packet chicken bouillon. Blend until smooth.
- Simmer fried tortilla chips in the blended salsa for 5 minutes until chips absorb the salsa.
- Add eggs on top along with cheese, then add any topping you'd like and serve.