Chipotle Lime Chilaquiles with Fried Egg

10 minutes Prep Time
12 minutes Cook Time
6 Servings

“This Chipotle Lime Chilaquiles with Fried Egg is so simple, yet loaded with flavor and texture. Fresh baked corn tortilla chips keep their crunch as they’re gently tossed in a comforting brothy blend of black bean, corn, tomatoes, chipotle peppers, lime and spices. It’s the perfect savory summer brunch recipe to host friends and family!”    @thegreatspoonfeed   @thefeedfeed

Ingredients

  • CORN CHIPS
  • 12 corn tortillas
  • avocado oil spray
  • PICKLED ONIONS
  • 1/2 yellow onion, julienned
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon sugar
  • 1/2 cup white vinegar
  • CHIPOTLE LIME SAUCE

  • 2 cups Red Gold Black Bean & Corn Salsa 15.5 oz

  • 1/4 cup Red Gold Chili Ready Canned Crushed Tomatoes 15oz

  • 2 chipotle peppers in adobo sauce
  • 1/2 cup chicken broth
  • 1/2 lime, juiced
  • TOPPINGS
  • fried eggs
  • cotija cheese
  • fresh cilantro
  • black pepper, to taste

Instructions

Step one

Preheat the oven to 350°F.  Cut tortillas into 4 triangles each and arrange on a baking tray lined with parchment paper so they do not overlap or touch. Spray with avocado oil and bake for 12-14 minutes until golden and crispy.  Can be baked in batches if needed.

Step two

In a large bowl, mix together ingredients for pickled onions and set aside.

Step three

In a pan over medium-high heat, add all ingredients for the Chipotle Lime sauce and bring to a boil.  Then allow to simmer for 7-10 minutes until a thick sauce is formed.

Step four

Carefully remove baked tortilla chips from the oven and add to a bowl. Add Chipotle Lime sauce and gently toss so that the chips are coated.

Step five

Serve warm and top with pickled onions, a fried egg, cotija cheese, cilantro and black pepper.

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