Main Dishes

Red Chilaquiles with Poached Eggs

These Red Chilaquiles with Poached Eggs get their heat from skillet time on the stovetop. (Well, from that and the serrano chiles!)

6 SERVINGS


15 MINUTES PREP

|

30 MINUTES

You'll need:

Kraft Singles American Cheese Slices 12 oz Package (16 Slices)

INGREDIENTS:

2 cans (14.5 oz. each) diced tomatoes, undrained

1 cup water

1 small onion, sliced, divided

4 serrano chiles, stemmed

1-1/4 cups fresh cilantro leaves, divided

8 cups tortilla chips (7 oz.)

6 eggs

6 KRAFT Singles

1/3 cup sour cream

NUTRITION INFO
% Daily Value*
vitaminA
35%
vitaminC
15%
calciumLabel
30%
ironLabel
15%
potassiumLabel
0%
* Percent Daily Values are based on a 2,000 calorie diet.
KITCHEN TIPS
Tip: 1
Substitute 1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese for the Singles.

DIRECTIONS:

  1. Blend tomatoes, water, half the onions, chiles and 1 cup cilantro in blender until smooth. Chop remaining cilantro; set aside. Place chips in large skillet; top with tomato mixture. Bring to boil.
  2. Break eggs, 1 at a time, into small bowl; slip egg into skillet, leaving space between eggs. Cover; cook on medium-low heat 12 min. or until whites are completely set and yolks begin to thicken but do not become firm.
  3. Top each egg with 1 Singles; cook, covered 3 min. or until melted. Serve with sour cream, remaining onions and reserved chopped cilantro.
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