Chipotle Lime Chilaquiles with Fried Egg
"This Chipotle Lime Chilaquiles with Fried Egg is so simple, yet loaded with flavor and texture. Fresh baked corn tortilla chips keep their crunch as they’re gently tossed in a comforting brothy blend of black bean, corn, tomatoes, chipotle peppers, lime and spices. It’s the perfect savory summer brunch recipe to host friends and family!" @thegreatspoonfeed @thefeedfeed
"This Chipotle Lime Chilaquiles with Fried Egg is so simple, yet loaded with flavor and texture. Fresh baked corn tortilla chips keep their crunch as they’re gently tossed in a comforting brothy blend of black bean, corn, tomatoes, chipotle peppers, lime and spices. It’s the perfect savory summer brunch recipe to host friends and family!" @thegreatspoonfeed @thefeedfeed
Ingredients
Corn Chips
12 corn tortillasavocado oil sprayPickled Onions
1/2 yellow onion, julienned1/2 teaspoon kosher salt1/4 teaspoon sugar1/2 cup white vinegarChipotle Lime Sauce
2 cups Red Gold® Black Bean & Corn Salsa 15.5 oz1/4 cup Red Gold Tomato Love® Chili Starter Seasoned Diced + Crushed Tomatoes 10 oz2 chipotle peppers in adobo sauce1/2 cup chicken broth1/2 lime, juicedToppings
fried eggscotija cheesefresh cilantroblack pepper, to tasteInstructions
- Preheat the oven to 350°F. Cut tortillas into 4 triangles each and arrange on a baking tray lined with parchment paper so they do not overlap or touch. Spray with avocado oil and bake for 12-14 minutes until golden and crispy. Can be baked in batches if needed.
- In a large bowl, mix together ingredients for pickled onions and set aside.
- In a pan over medium-high heat, add all ingredients for the Chipotle Lime sauce and bring to a boil. Then allow to simmer for 7-10 minutes until a thick sauce is formed.
- Carefully remove baked tortilla chips from the oven and add to a bowl. Add Chipotle Lime sauce and gently toss so that the chips are coated.
- Serve warm and top with pickled onions, a fried egg, cotija cheese, cilantro and black pepper.
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