- Level: Intermediate
- Total: 1 hr
- Active: 1 hr
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 754
- Total Fat
- 64 g
- Saturated Fat
- 6 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 7 g
- Sugar
- 6 g
- Protein
- 12 g
- Cholesterol
- 151 mg
- Sodium
- 862 mg
- Level: Intermediate
- Total: 1 hr
- Active: 1 hr
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 754
- Total Fat
- 64 g
- Saturated Fat
- 6 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 7 g
- Sugar
- 6 g
- Protein
- 12 g
- Cholesterol
- 151 mg
- Sodium
- 862 mg
Ingredients
Salsa:
Tortilla Chips:
Directions
- For the salsa: Heat the canola oil in a medium heavy-bottomed skillet over medium-high heat. Add the tomatoes, garlic and onions and saute until golden brown, 10 minutes. Add the chipotles and saute for another minute.
- Add the skillet ingredients along with 1 tablespoon salt and 1 teaspoon black pepper to a blender and process until smooth. Return the mixture to the skillet and cook over medium-low heat for 5 minutes; season with additional salt and pepper. Keep warm.
- For the tortilla chips: Heat 2 inches of oil in a large, low Dutch oven until a deep-fry thermometer inserted in the oil registers 375 degrees F. While heating, stack the tortillas and cut the stack into 8 triangles.
- Working in batches, fry the tortilla triangles until crisp and golden in color, about 2 minutes per side. Remove the chips from the oil and drain on a paper towel-lined baking sheet; season with salt.
- Add the tortilla chips to the skillet with the warm salsa, making sure all the chips are fully coated in the salsa. Transfer to a serving dish. Top with fried eggs if desired, and sprinkle with the queso fresco. Garnish with thinly sliced red onions, Mexican crema and chopped cilantro.
