Chilaquiles Rojos
Servings: 4
Ingredients
- 8 light corn tortillas
- 1.5 cup red salsa
- .5 cup crumbled queso fresco
- 4 radishes thinly sliced
- 4 large eggs
- 2 lime wedges
- 2 chopped jalapenos optional
- 1 bunch fresh cilantro
- salt and pepper to taste
Instructions
- Preheat the oven to 375°F. Cut the tortillas into triangles and place them in a single layer on a baking sheet. Bake for 10-12 minutes, or until they are crispy and lightly browned.
- In a medium saucepan, heat the chilaquiles sauce over medium heat until it begins to simmer.
- Add the baked tortilla chips to the saucepan and toss until they are evenly coated with the sauce.
- Divide the chilaquiles onto four plates and sprinkle each plate with fresh cheese, sliced radishes, and red onions.
- In a non-stick skillet, fry the eggs to your desired level of doneness.
- Place one fried egg on top of each plate of chilaquiles and serve with lime wedges on the side. Enjoy!
Notes
- Makes 4 generous servings
- 5 points per serving if you follow WW
Nutrition
Serving: 244g | Calories: 231kcal | Carbohydrates: 29g | Protein: 12g | Fat: 7.11g | Saturated Fat: 2.3g | Cholesterol: 194mg | Sodium: 737mg | Potassium: 168mg | Fiber: 2.9g | Sugar: 3.2g | Calcium: 142mg | Iron: 1.8mg