This easy red chilaquiles recipe features crispy tortillas in a rich Mexican red salsa. They're gluten-free and so perfect for breakfast!
A hearty and delicious Mexican breakfast that's gluten free!
Prep Time: 30
Cook Time: 10
White Scribbled Underline
Toss tomatoes, onion, and garlic with olive oil, salt and pepper, and roast until soft.
Combine the roasted veggies, soaked chilies, spices, and soaking liquid and blend until smooth.
Cut your tortillas into wedges. Working in batches, fry the tortillas until crispy. Drain on a paper towel lined plate and season with salt.
Cook the sauce.
In the same pan you fried the tortillas in, remove all but a little bit of oil. Add the sauce and cook for 4-5 minutes, until darkened in color.
Add fried tortillas.
Add the fried tortilla chips to the sauce and toss to coat. Cook for 2-3 minutes until the chips absorb some sauce, but aren't soggy.
Top and serve.
Transfer the red chilaquiles to a serving dish and top with thinly sliced onions, cilantro, crema, and cotija cheese.
Get the full recipe details at the link below.