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.
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
Crumbled queso fresco
Chopped fresh cilantro
Pair Each Serving With
8-ounce glass of milk
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.
Transfer onion, garlic and tomatoes to a blender. Add chipotle chili, adobo, cilantro, broth and bouillon. Blend until smooth.
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!