Nickel Allergy Friendly Mexican Chilaquiles Rojos

Total time50 min

Prep time20 min

Cook time30 min

Nickel Allergy Friendly Mexican Chilaquiles Rojos

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Ingredients

4 servings

For the chips

12 corn tortillas (6-inch), cut into 6 wedges each
La Banderita White Corn Tortillas 24.9 oz, 30 Count La Banderita Yellow Corn Tortillas Herdez Yellow Corn Tortilla Herdez White Corn Tortilla New Mexico Tortilla Company White Corn Tortillas
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⅓ cup vegetable oil, plus more for frying
½ tsp salt

For the salsa roja

4 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
1 can (14.5 oz) fire-roasted diced tomatoes
Chef's tip
Regular diced tomatoes are not fire-roasted, so the dish will be less smoky.
3 cloves garlic, peeled
½ white onion, roughly chopped
1 tsp dried oregano (preferably mexican oregano)
½ tsp ground cumin
1 ½ cups chicken broth
1 tbsp vegetable oil
1 tsp salt, plus more to taste

For the eggs

4 large eggs
1 tbsp vegetable oil

For serving

3 oz cotija cheese, crumbled
½ cup mexican crema
½ white onion, thinly sliced
¼ cup fresh cilantro leaves
1 avocado, sliced (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Preheat the oven to 400°F (205°C). Spread the tortilla wedges in a single layer across two baking sheets. Drizzle with the 1/3 cup vegetable oil, sprinkle with 1/2 tsp salt, and toss to coat evenly. Bake for 14–18 minutes, flipping once halfway through, until the chips are golden and crisp with no soft spots in the center.
2
While the chips bake, toast the guajillo and ancho chiles in a dry medium saucepan over medium heat for about 30 seconds per side, pressing them flat with a spatula, until fragrant and slightly darkened — watch closely, as they can scorch quickly. Cover the chiles with 2 cups of boiling water and let them soak for 15 minutes, until pliable and softened.

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