Pronounced 'Chee-lah-key-less' - this traditional Mexican Breakfast includes tortilla chips coated in a Spanish style 'red enchilada sauce' topped with crumbled feta, avocado, fried egg & coriander
Cut the tortilla wraps into 8 triangles per wrap and fry or bake with some oil then season with a little sea salt and chopped coriander
To make the sauce- in a pan on a medium heat, heat the oil then stir in the flour and stir for a couple of minutes until you form a paste and it begins to sizzle
Add the tomato purée and Puréety Fajita seasoning, stir for about a minute before slowly adding the vegetable stock, whisking continually. (if you add the stock too quickly you may create lumps)
Bring the sauce to a simmer and leave for around 5 mins. Once the consistency has thickened enough to coat the back of a spoon turn off the heat and add the chopped coriander and vinegar
Check the seasoning then add the tortillas chips to the pan, using a flexible spatula gently toss until all the chips are coated. Remove from pan onto a plate or bowl and sprinkle with the cheese, radish and some coriander leaves and serve immediately. The chips should be soft with a little bite. Top with fried eggs, avocado and feta cheese and enjoy!
Ingredients
3tbsp Plain Flour
3tbsp Extra Virgin Olive Oil
2tbsp Tomato Purée
500ml Vegetable Stock
2tbsp Coriander , Chopped
1tspn Apple Cider Vinegar or Red Wine Vinegar
3 Large tortilla wraps or 150g Shop Bought Tortilla Crisps
4-5 Radish (optional) , Sliced - finely
50g Feta Cheese , Crumbled
1 Ripe Avocado , Sliced
4 Fried Eggs
1 Lime , Cut into wedges
Pinch Sea Salt
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Quick, easy Creamy Fajita Chicken Pasta. Dinner, lunch or me... Read More
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Sign up to our newsletter and Get 20% off your first box of 10*
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*Offer available to new customers and only available on your first box of 10.
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Reviews
Feel the love...
No love just yet... If you have tried our Chilaquiles Rojos why not leave a review!