Creamy Chipotle Chilaquiles
These chipotle chilaquiles have a spicy chipotle kick with a smooth creamy finish. Made with tortilla chips and topped with fried eggs, this flavorful dish is great at any time of the day.
Ingredients
- 1⁄3 piece white onion
- 2 garlic cloves, husks on
- 4 large Roma tomatoes
- 1 canned chipotle in adobo
- 1 tablespoon chipotle adobo sauce from canned chipotles
- 1⁄3 cup fresh cilantro
- 1 cup vegetable or chicken broth
- 1 teaspoon vegetable or chicken bouillon
- 1 tablespoon vegetable oil
- ¼ cup Crystal sour cream
- 4 cups corn tortilla chips
Toppings
- Crumbled queso fresco
- Sliced radish
- Chopped fresh cilantro
- Fried eggs
Pair Each Serving With
- 8-ounce glass of milk
Products used
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Sour Cream
Directions
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Step 1
Heat a cast iron skillet over medium heat. Add onion, garlic cloves and tomatoes. Roast until char spots form on all sides. Remove from heat, peel garlic and let cool.
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Step 2
Transfer onion, garlic and tomatoes to a blender. Add chipotle chili, adobo, cilantro, broth and bouillon. Blend until smooth.
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Step 3
Heat oil in a large skillet over low-medium heat. Add blended mixture. Simmer for 8 minutes. Turn heat off and stir in sour cream. Fold in tortilla chips to coat them evenly. Spoon chilaquiles on a serving plate. Top with a fried egg and radish slices. Sprinkle with queso fresco, and cilantro. Serve. Pair with 8-ounce glass of milk and enjoy!
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Recipe & Photos: Ericka Sanchez / Nibbles & Feasts
