Spicy Chilaquiles and Fried Egg


1 (16-ounce) jar favorite red salsa
1 (7-ounce) can chipotle peppers in Adobe sauce, chopped
2 teaspoons ground cumin
1 tablespoon chopped pickled jalapeno peppers, optional

4 Mission 8-inch Super Soft Flour Tortillas, each cut into 8 triangles

6 eggs, poached, kept warm

Crumbled Queso Fresco cheese
Chopped red onion
Sliced cucumbers
Sliced radishes
Chopped fresh cilantro leaves
Sour cream


In 10-inch skillet over medium heat combine all sauce ingredients.  Cook until sauce is hot and flavors are blended (5 to 6 minutes).  Add cut tortillas and stir gently.  Cover and cook over low heat for 5 to 6 minutes.  To serve:  place about ½ cup tortilla mixture on plate and top with one poached egg; sprinkle with favorite toppings.  Repeat with remaining tortilla mixture, eggs, and toppings.

Makes 6 servings

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