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Salsas Herdez

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Recipe of Chilaquiles in Red Roasted Sauce & Egg
Recipe

Chilaquiles in Red Roasted Sauce & Egg

10 mins
15 mins
Low
170
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It was never so quick to prepare chilaquiles! With this recipe of Chilaquiles in Red Roasted Sauce & Egg, you should have no doubt in the slightest, that cooking an easy breakfast is possible. When preparing this recipe for Chilaquiles in Roasted Red Sauce make sure to mix the sauce with the cream and the chicken stock to give it a creamy consistency.
Learn more about Salsas Herdez

Ingredients

2 portions
  • 1 tablespoon vegetal oil
  • 1 boat Herdez® roast sauce western region, 320 g
  • 1 cup sour cream
  • 1/4 cups chicken soup
  • enough vegetal oil
  • 4 eggs
  • enough salt and pepper
  • 4 cups tortilla chip, fried
  • enough fresh coriander, to decorate
  • enough red onion, filleted, to decorate
  • enough fresh cheese, crumbled, to decorate
  • enough sour cream, to decorate
  • enough sausage, fried, to decorate
  • enough avocado, to decorate

Preparation

Heat the oil in a saucepan over medium heat and pour the Herdez® Asada Sauce, the cream and the chicken broth. Bring it to a boil and cook about 10 minutes or until you get a thick sauce. Season to taste and reserve.
Heat a pan over medium heat with enough oil and cook the over easy eggs to the desired term. Season with salt and pepper
Dip the corn chips in the sauce and serve on the plate, place the over easy egg and garnish with cilantro, purple onion, queso fresco, the cream, the chorizo and the avocado.

PRESENTATION

Serve with the over easy egg on top and garnish with cilantro, purple onion, queso fresco, cream and fried chorizo.

TIPS

Mixing the sauce with the cream and the chicken broth gives it the ideal consistency for you to have creamy chilaquiles full of flavor.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
273.2
kcal
13.66%
Carbohydrate, by difference
19.5
g
6.5%
Protein
3.7
g
7.4%
Total lipid (fat)
20.3
g
31.23%
100
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Provided by USDA
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