kid-approved

Chilaquiles with Fried Eggs

Name: Chilaquiles with Fried Eggs
Yield: 2 servings
Ingredients: 16 ounces canned red chile sauce; 10 ounces canned diced tomatoes and green chiles; 2 cups tortilla chips; 2-4 Nellie’s Free Range Eggs; 2 tablespoons Nellie&#39;s Free Range Unsalted Butter (or canola oil); 1/4 cup queso fresco, crumbled; 1/4 cup Monterey jack cheese, shredded (optional); 1 jalapeño, sliced; 1/4 cup cilantro, chopped

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Warm and comforting chilaquiles made with tortilla chips bathed in red sauce. Topped with queso fresco, jalapeños, and sunny side up free range eggs. | nelliesfreerange.com

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prep time 5 minutes

cook time 15 minutes

yield 2 servings

Overview

Chilaquiles are already as warm and inviting as they come, but with a couple fried eggs on top, they’re truly comfort food at its finest! Make these for your next movie night or midnight snack and they’ll be on your mind for days

BY:Dad With A Pan

Ingredients

16 ounces canned red chile sauce
10 ounces canned diced tomatoes and green chiles
2 cups tortilla chips
2-4 Nellie’s Free Range Eggs
2 tablespoons Nellie's Free Range Unsalted Butter (or canola oil)
1/4 cup queso fresco, crumbled
1/4 cup Monterey jack cheese, shredded (optional)
1 jalapeño, sliced
1/4 cup cilantro, chopped

Directions

In a large pan, combine red chile sauce and canned diced tomatoes and green chiles. Bring to a simmer.
Toss tortilla chips into the simmered red chile sauce mixture until evenly incorporated. Optional: top with Monterey jack cheese and let melt.
In a separate pan, heat butter or oil on medium until shimmering. Crack in 1 egg at a time and fry until egg whites are fully opaque, about 2 minutes per egg.
Place a large handful of chips onto each plate. Garnish with queso fresco, jalapeño, and cilantro. Top with an egg or two per plate.
Enjoy!

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Chilaquiles with Fried Eggs

Overview

BY:Dad With A Pan

Ingredients

16 ounces canned red chile sauce
10 ounces canned diced tomatoes and green chiles
2 cups tortilla chips
2-4 Nellie’s Free Range Eggs
2 tablespoons Nellie's Free Range Unsalted Butter (or canola oil)
1/4 cup queso fresco, crumbled
1/4 cup Monterey jack cheese, shredded (optional)
1 jalapeño, sliced
1/4 cup cilantro, chopped

Directions

In a large pan, combine red chile sauce and canned diced tomatoes and green chiles. Bring to a simmer.
Toss tortilla chips into the simmered red chile sauce mixture until evenly incorporated. Optional: top with Monterey jack cheese and let melt.
In a separate pan, heat butter or oil on medium until shimmering. Crack in 1 egg at a time and fry until egg whites are fully opaque, about 2 minutes per egg.
Place a large handful of chips onto each plate. Garnish with queso fresco, jalapeño, and cilantro. Top with an egg or two per plate.
Enjoy!