Mexican Breakfast Chilaquiles Rojos

Mexican Breakfast Chilaquiles Rojos

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Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 4


  • 8 corn tortillas
  • 1 Tablespoon canola oil
  • 2 cups red chile sauce recipe below
  • 1 cup shredded queso quesadilla or Colby cheese
  • 1/3 cup diced green or red onions
  • 4-8 eggs cooked any style

Red Chile Sauce

  • 8 ounces red chile pods Californian or New Mexico
  • 6 cups water
  • 6 Tablespoons all purpose flour
  • 4 cloves garlic
  • 1 Tablespoon salt


  • 1.Cut the tortillas into quarters. In a large skillet, heat the oil and fry the tortilla pieces until crunchy. Lower the heat to low.
  • 2.Add the red chile sauce and mix gently through the tortilla pieces. Top with the shredded cheese and cook until the cheese just starts to melt.
  • 3.Remove from the heat and serve with your choice of eggs.

Red Chile Sauce Instructions

  • 1.Remove the stems, seeds and veins from the chile pods. Rinse with cold water. Add the chiles to a pot and add enough water just to cover them.
  • 2.Bring to a boil and simmer covered for 20 minutes. After 10 minutes turn the chiles over to cook evenly. Drain and cool.
  • 3.In a blender, mix 3 cups of water, half of the cooked chile pods, 3 Tablespoons flour, 2 cloves garlic and half the salt.
  • 4.Blend until smooth. Strain the sauce removing any seeds. Repeat this process with the rest of the ingredients and set aside to cool.


I found it easier and quicker to melt the cheese under the broiler
Adapted from foodnessgracious.com
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