These Red Chilaquiles with Poached Eggs get their heat from skillet time on the stovetop. (Well, from that and the serrano chiles!)
What You Need
Original recipe yields 6 servings
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 KRAFT Singles
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
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Let's Make It
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.
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.
Top each egg with 1 Singles; cook, covered 3 min. or until melted. Serve with sour cream, remaining onions and reserved chopped cilantro.
Substitute 1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese for the Singles.
Calories From Fat
% Daily Value*
Total Fat 20g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 33g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.