Chilekeesh
Dive into the bold and comforting flavors of Chilekeesh, a vibrant take on classic chilaquiles that’s perfect for breakfast, brunch, or even a quick dinner. This dish features crispy homemade tortilla chips drenched in a rich, tangy enchilada sauce, then topped with melted cheese and sunny-side-up eggs for the ultimate flavor combination. Topped with creamy avocado slices, fresh cilantro, and a squeeze of lime, Chilekeesh delivers a satisfying balance of textures and flavors in every bite. Whether you choose red or green enchilada sauce, this simple yet hearty recipe is guaranteed to become a family favorite. Ready in just 40 minutes, it’s an irresistible way to turn everyday ingredients into a show-stopping meal!
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Recipe Information
Ingredients
- 8 pieces corn tortillas
- 1.5 cups vegetable oil
- 1 medium, diced onion
- 2 minced garlic cloves
- 2 cups red or green enchilada sauce
- 0.5 cup chicken or vegetable broth
- 1.5 cups shredded cheese (cheddar, Monterey Jack, or queso fresco)
- 4 large eggs
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 sliced avocado
- 0.25 cup, chopped cilantro
- 4 pieces lime wedges
Instructions
Cut the corn tortillas into 6 wedges each to form triangular chips.
Heat the vegetable oil in a deep skillet or frying pan over medium-high heat. Once the oil is hot, fry the tortilla wedges in batches until crispy and golden brown, about 1-2 minutes per batch. Drain on paper towels and set aside.
In a large skillet or sauté pan, heat 1 tablespoon of vegetable oil over medium heat. Add the diced onion and sauté until softened, about 4-5 minutes. Add minced garlic and cook for an additional 30 seconds, until fragrant.
Stir in the enchilada sauce and chicken or vegetable broth. Bring the mixture to a gentle simmer and season with salt and black pepper to taste.
Reduce the heat to low and carefully fold in the fried tortilla chips, ensuring they are evenly coated in the sauce. Simmer for 2-3 minutes, or until the chips are slightly softened but not mushy.
Meanwhile, in a nonstick skillet, cook the eggs sunny-side-up or over-easy according to your preference. Season with a pinch of salt and pepper.
Sprinkle shredded cheese over the saucy tortilla chips and cover the skillet with a lid. Allow the cheese to melt, about 3 minutes.
To serve, divide the cheesy tortilla mixture among plates. Top each portion with a cooked egg, a few slices of avocado, and a sprinkle of chopped cilantro.
Serve immediately with lime wedges on the side for squeezing over the dish.
Nutrition Facts
Calories |
1121 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.1 g | 132% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 50.4 g | ||
| Cholesterol | 231 mg | 77% | |
| Sodium | 1196 mg | 52% | |
| Total Carbohydrate | 37.2 g | 14% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 4.4 g | ||
| Protein | 22.0 g | 44% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 407 mg | 31% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 470 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
