Baked tortilla chips covered in a savory red sauce and topped with crumbly cheese and a fried egg.
Chilaquiles Rojos are a popular brunch dish in Southern Mexico, specifically in Guadalajara where my husband’s family is from. When we were there this past Summer, I made it a point to try all the native dishes of Guadalajara. This included Chilaquiles, Carne en su jugo, Posole, Jericallas, and Tortas Ahogadas. Looks like I still need to create a tortas recipe!
While most of the native dishes I tried were delicious, I wasn’t completely impressed with the Chilaquiles. And we went to a place known for chilaquiles. I do have high expectations because everything my Mother in Law makes is pretty amazing!
So I set out on a mission to make delicious chilaquiles and make them a tad healthier/easier by baking tortilla chips instead of frying them. I was so excited when my first try turned out delicious and the method of baking the chips works perfectly!
See my video below on how to make Chilaquiles Rojos.
How to Bake Tortilla Chips
Cut tortillas into small triangles and place them on a well greased baking sheet. I used a pastry brush, dipped it in oil, and brushed the entire sheet pan. The key to crispy baked chips is to make sure they have oil on them.
Place tortilla triangles on baking sheet, trying not to overlap, and spray the top with cooking oil spray, or brush them with oil.
Bake them in a 400 degree oven for 15 min, remove and sprinkle with salt while they are hot.
How to Make the Rojo (Red) Sauce
The sauce is pretty similar to my Homemade Enchilada Sauce, just with the addition of tomato. I did not make the Rojo Sauce spicy, since my kids would be eating them too. If you prefer a spicer sauce, then add some chile de arbol to the pot to boil with everything else.
Guajillo Chiles are very mild in spice, and make up the base of the red sauce along with whole roma tomatoes, garlic, and white onion. Place everything in a small sauce pot with chicken bouillon, or vegetable broth for Vegan. Bring to a gentle boil and simmer for 10 minutes
Using a slotted spoon remove all the ingredients and place into a blender. Blend until a smooth sauce forms. If the sauce is too thick, you can add a little bit of water.
Assembling the Chilaquiles
Place the blended red sauce in a skillet with a little oil and bring the sauce to a light simmer. Add tortilla chips and stir to coat. If needed, place a lid on the pan to help the chips soften, but only for a minute. You don’t want the chips to get too soft.
Serve immediately with some cotija or even feta cheese crumbles work, onion, and cilantro. For a complete meal, add a fried egg, refried beans, and even carne asada is a great combo!
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Chilaquiles Rojos
Baked tortilla chips covered in a savory red sauce and topped with crumbly cheese and a fried egg.
Ingredients
Rojo (Red) Sauce
- 2 Guajillo Chiles Seeds and Stem Removed
- 4 Roma Tomatoes Cut off tops
- ¼ White Onion
- 2 Garlic Cloves
- 1 tsp Chicken Bouillon or use 1 cup Vegetable Broth for Vegan
- Chile de Arbol Optional for a spicy sauce
- Water to fill pot
Baked Tortilla Chips
- 24 Corn Tortillas Cut into 8 triangles
- Oil or Cooking Oil Spray
- Salt for seasoning
Toppings
- 1 Fried Egg
- Cotija or Feta Cheese Crumbles
- Chopped Onion
- Chopped Cilantro
Instructions
Rojo (Red) Sauce
Place Tomatoes, Chiles, Onion, and Garlic into a sauce pot and fill with water. Cover and bring to a light boil, then simmer for about 10 minutes for the chiles to soften. For spicy version add chile de arbol to pot.
Using a slotted spoon remove ingredients from sauce pan and place in a blender with a tsp of chicken bouillon. Use Vegetable broth for Vegan. Blend until a smooth sauce forms. If sauce is too thick you can add a little water.
Baked Tortilla Chips
Cut tortillas into 8 small triangles and place them on a well greased baking sheet. I used a pastry brush, dipped it in oil, and brushed the entire sheet pan. The key to crispy baked chips is to make sure they have oil on them.
Place tortilla triangles on baking sheet, trying not to overlap, and spray the top with cooking oil spray, or brush them with oil. Bake them in a 400 degree oven for 15 min, remove and sprinkle with salt while they are hot.
Assembling the Chilaquiles
Place the blended red sauce in a skillet with a little oil and bring sauce to a light simmer. Add tortilla chips and stir to coat. If needed, place a lid on the pan to help the chips soften, but only for a minute. You don't want the chips to get too soft.
Serve immediately with some cotija or even feta cheese crumbles work, onion, and cilantro. For a complete meal, add a fried egg, refried beans, and even carne asada is a great combo!
Recipe Notes
This is for 4 big servings, about 6 tortillas per a person. If serving with other items like beans or a protein, then 3-4 tortillas per a person is enough.
Leftover Sauce can be stored in the fridge for a week. You can make the chips and red sauce ahead of time, and assemble once you are ready to eat. I used about 3oz of Red sauce per a serving.
To make red sauce spicy add a couple chile de arbol and boil with all the ingredients listed.
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