2 large tomatoes
1/2 small onion
1 jalapeņo pepper
1 garlic clove
1 Tablespoon of cilantro
1 teaspoon of salt
2 cups of water
1 1/2 teaspoon of chicken bouillon
5 cups of tortilla chips (El Ranchero) 1 bag 14oz
4 eggs (for topping)
Blend all ingredients and put them in a sauce pan to boil.
After sauce is boiling add the tortilla chips, lower flame to low and cover them. Let it cook for 15 minutes.
Make the eggs sunny-side up and put them on top of the Chilaquiles.
1 small onion finely sliced
1 cup of sour cream
1 cup of queso fresco crumble
- Share Facebook Twitter
Article sent to (required)E-mail
Article sent from (required)E-mail Name
Subject Line (article title)
Message (optional)Success - Article sent Click to close
Interested in reusing this article?Need more information about reprints? Visit our Reprints Section for more details.
Contact information ( * required )Name * Company Telephone * E-mail *
Article InformationTitle URL
Message (optional)Success - Reprint request sent Click to close