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Mexican Red Chilaquiles

Course Breakfast
Cuisine Mexican
Servings 2 People


  • Blender


  • 10 Tortillas
  • 6 Tomatoes
  • 1/4 Onion
  • 1-2 Serrano Peppers
  • 1 clove Garlic
  • 1 tbso Knorr Chicken bouillon
  • 1 Cup Vegetable oil
  • 1 half Queso Fresco


  • Cut tortillas into squares or triangles
  • Deep fry them until tortilla chip crispy. Place them onto of plate with paper towel to absorb oil and set aside.
  • While tortillas are frying, boil tomatoes, onion, garlic clove(s) and serrano peppers.
  • After vegetables are soft place then in the blender and blend with the knorr seasoning. Optional Tip: Try to remove tomatotomatoe skin with ththongs for a smoother consistency.
  • Pou salsa onto a large pan and let it simmer while stirring occasionally for about 5-10 minutes.
  • Throw in tortilla chips, cover completely in salsa and scoop onto plate for serving.
  • Ensure all tortilla chips are covered in salsa. Crumble a generous amount of queso fresco on top. Optional sour cream or media crema. Tip: Serve with eggs over easy and or beans.