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Red Salsa Chilaquiles + Cinco de Mayo Roundup
Red Salsa Chilaquiles + Cinco de Mayo Roundup (Fiesta Fridays)
Author: 
Recipe type: Breakfast, Brunch
Cuisine: Mexican
Serves: 2-4
 
Ingredients
Tortilla Chips
  • 17 oz. (500 g) corn tortillas
  • olive oil spray
  • sea salt, to taste
Salsa
  • 10 plum tomatoes or 28 oz. can of crushed or diced tomatoes
  • 2 chipotle chilis in adobo sauce, optional for spice
  • 1/2 white onion, chopped in large chunks
  • salt and pepper, to taste
Assembly
  • 1 cup shredded light manchego or other similar cheese
  • 1/2 cup crumbled queso fresco
  • 1/4 sweet onion, sliced thinly
  • handful of fresh cilantro
  • slices of avocado
  • 2-4 fried eggs
Instructions
Tortilla Chips
  1. Preheat oven to 350 degrees F.
  2. Stack the tortillas, cut in triangles, and spread out in a single layer on a baking sheet. Spray with olive oil and sprinkle with sea salt. Place in the oven and bake for about 12-15 minutes or until golden brown and crispy.
  3. Do not turn oven off.
Salsa
  1. While tortillas are baking, boil a large pot of water. Once boiling, add whole tomatoes to the water, and cook for about 10 minutes, or until the skin starts to peel away.
  2. Discard water and run tomatoes under cold water. Peel off the skin while continuing to run them under cold water so you don't burn yourself. (Skip this step if you are using canned tomatoes).
  3. Add whole or canned tomatoes to a blender with onion and chipotle chilis. Blend until completely smooth, and add salt to taste. (You won't need any additional liquid).
Assembly
  1. Add salsa and tortilla chips to a large bowl and toss to coat.
  2. Transfer to a greased casserole dish and top with shredded cheese. Place in oven and bake at 350 degrees F until cheese is melted.
  3. Top with queso fresco, slices of sweet onion, fresh cilantro. Serve with a few slices of avocado and a fried egg per person.
Notes
Chips can be made a day in advance. Just make sure they are completely cool before storing in a plastic bag.
You can prepare this dish a few hours before and reheat in the oven. Add topping, fried egg and avocado right before serving.
Recipe by 24 Carrot Life at https://24carrotlife.com/2014/05/02/red-salsa-chilaquiles-cinco-de-mayo-roundup-fiesta-fridays/