15 Minute Chilaquiles

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Chilaquiles does not make sense. You would think tossing chips in sauce would make them soggy, but it doesn’t. This dish offers a great contrast of textures, it’s insanely flavorful, and comes together with very little time and effort. Eat this TODAY.

Prep Time: 5

Cook Time: 10

Servings: servings

Ingredients

CHILAQUILES SAUCE INGREDIENTS:

325 g tomato sauce
40-50 g chipotle in adobo
3 g chili powder
2 g salt
1 pinch each: cumin, paprika, onion powder, garlic powder

ASSEMBLY INGREDIENTS (PER PORTION):

60 g sauce, recipe above
75 g thick tortilla chips, a handful
30 g chihuahua cheese, shredded
1 egg
avocado, sliced
sour cream thinned with water and salt, add squeeze of lime if you have it

Metric - US Customary

Instructions

Preheat oven to 450 °F / 230 °C
Mix sauce ingredients together in a bowl.
Heat an oven-safe sauté pan (I like these nonstick pans since they're oven safe) over high heat. Add the chips and about 60 g (¼ cup) of sauce — use just enough to lightly coat the chips.
Add half the cheese and toss to combine. Scatter the remaining cheese on top without tossing, then transfer the pan to the oven for 4 minutes, until the cheese is melted and bubbly.
While the chips are in the oven, fry the egg — a runny yolk works best here so it mingles with the sauce.
Pull the pan from the oven and immediately top with sliced avocado, the fried egg, and a drizzle of crema.

Notes

Equiptment:

these nonstick pans