Sheet Pan Chilaquiles Rojos Recipe
Servings:
Ingredients
  • 2 tablespoons olive oil
  • 2 tablespoons all purpose flour (or gluten-free flour)
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon oregano
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • 2 roma tomatoes, diced
  • 1 teaspoon honey
  • 2 cups vegetable broth
  • 8 ounces tortilla chips
  • 4 eggs
  • ¼ cup crumbled queso fresco
  • 1 small avocado, diced
  • 2 tablespoons roughly chopped cilantro
Directions
  1. Add the olive oil to a large saucepan over medium heat.
  2. Add the flour, chili powder, cumin, oregano, garlic powder, onion powder, and salt. Stir and cook for 1 minute.
  3. Stir in the diced tomatoes and honey.
  4. Gradually pour in the vegetable broth, stirring as you go. Once boiling, reduce to a simmer and leave to cook for 3 minutes.
  5. Preheat the oven to 350 F.
  6. Transfer the sauce to a blender and blitz until smooth.
  7. In a large mixing bowl, combine the tortilla chips and sauce. Stir to coat the chips.
  8. Spread the coated tortilla chips out on a baking sheet, creating 4 wells for the eggs to go.
  9. Crack the eggs into the wells, taking care to keep the yolks intact.
  10. Bake in the oven for 8-10 minutes, or until the eggs are set.
  11. To serve, top with queso fresco, avocado, and cilantro.