• Prep Time: 5 min
  • Cook Time: 15 min
  • Total Time: 20 min
  • Makes: 4 servings



  • 1 can Whole tomatoes,peeled,unsalted,1/2 cup of juice reserved (12 oz.can)
  • 1 Jalapeño,with seeds,roughly chopped
  • 1 Small white onion,chopped
  • 1 Chipotle chile in adobo
  • 4 cloves Garlic
  • 1⁄4 cup Fresh cilantro,chopped
  • 1⁄4 teaspoon Salt
  • 1 tablespoon Soybean oil
  • 1⁄2 cup Soybean oil
  • 4 6-inch corn tortillas (cut into triangles)
  • 1⁄4 cup Shredded jack cheese
  • 2 tablespoons Cotija cheese,crumbled
  • 4 Eggs

Instructions for Chilaquiles

Place tomatoes,reserved tomato juice,jalapeño,onion,chile,garlic,cilantro and salt in blender.Puree for 30 seconds until smooth.

Heat 1 tablespoon soybean oil in medium saucepan over medium heat.Add tomato mixture,stir to thicken;remove from heat.

Heat 1/2 cup soybean oil in medium non-stick frying pan over medium heat.Fry tortilla pieces until crisp.Drain on paper towels.

Drain oil from pan;add eggs and cook to desired doneness.

Preheat oven to broil.Layer tortillas,tomato mixture and cheeses in oven safe dish.Broil until cheese is melted,watch carefully.

Nutrition Per Serving:

Calories 240
Fat 13g
Sat Fat 4g
Cholesterol 225mg
Sodium 560mg
Carbohydrate 23g
Fiber 4g
Protein 11g

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