BOILED CHIPOTLE CHILAQUILES WITH EGGS

BOILED CHIPOTLE CHILAQUILES WITH EGGS

Homemade Chipotle
Garnish: Pico de Gallo and Black Refried Beans
4 servings
Ingredients
This recipe for Boiled Chipotle Chilaquiles with Eggs is a tasty twist on the traditional Mexican Hangover Cure and is a tasty meal for any time of the day.
  • 4 Eggs
  • 4 Cups of Tortilla Chips
  • 1 Cup of Homemade Chipotle Chilesquiles Sauce
  • ½ Cup of Boiled Signature Red Sauce 
  • 1 Cup of Shredded Cheddar Cheese
  • Black Refried Beans or Whole Bayo Beans
Garnish:
  • 2 Diced Tomatoes cut into small cubes
  • ½ Diced White Onion cut into small cubes
  • ½ Cup of Chopped Cilantro 
  • 4 Individual Baking Pans
Preparation
  1. Preheat the oven to 450º F/230º C. 
  2. Mix the Homemade Chipotle Chilesquiles Sauce with the boiled Signature Red Sauce.
  3. Cover the bottom and walls of each of the baking pans with cooking spray. 
  4. In the baking pans, place a layer of the Tortilla Chips, a layer of the mixed sauces, and a layer of Cheddar Cheese. Carefully break open and add a Raw Egg into each pan without breaking the Yolk. 
  5. Place the baking pans inside the oven for 10 minutes or until the Cheese has gratined/or appears golden brown and delicious.
  6. In a bowl, gently mix the Diced Onion and Tomato as well as the Chopped Cilantro with Salt and Pepper. Let it sit to let the flavors of the Pico de Gallo develop. 
  7. Remove pans from the oven once they are ready and serve fresh with the Pico de Gallo and warmed Refried Black Beans.

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