This post is sponsored all opinions are my own. Easy to prepare chilaquiles rojos make the perfect foundation for an epic brunch bar. Choose your own eggs, cheese and toppings!
When the weekend rolls around I’ve got one thing on my mind, brunch!
Sleeping in is slowly followed by sipping some coffee while my brain wakes up. Eventually I head out for some tasty food and brunch cocktails. It’s legitimately my most favorite thing to do in life.
I know what you’re thinking “you love to cook, so why not cook brunch?” Well, The Hubs and I have a hard time agreeing on brunch food. I always crave eggs along with something fresh and healthy. He’s more of a high-spice, lots-of-meats kind of guy.
I’m too slow moving on a Sunday morning to prepare a bunch of different menu items, so we generally go out.
Recently I had an idea that turned out to be an excellent compromise. I was working with LA VICTORIA® salsa to create a recipe, and of course I decided to make some chilaquiles rojos (a favorite of both mine and The Hubs). Their medium heat Thick’N Chunky Salsa is a household staple because it’s super flavorful and just the right amount of spice for me.
Not too mild. Not too hot.
I heated up a jar of salsa in a pan, then stirred in some corn tortilla chips until they began to soften. As I was taking eggs and cheese out of the fridge to add to the skillet it hit me.
Why not dish this up into individual skillets and we can each build our own?
For me, a poached egg, queso fresco, crispy fresh radishes, avocado, and fresh cilantro. LA VICTORIA® Thick’N Chunky Salsa is already made with simple fresh ingredients like crunchy chili peppers, crisp onions, and chunks of ripe, red tomatoes (that are actually grown right down the road in California’s central valley) so the light and fresh level of my dish of chilaquiles rojos was totally on point.
For him, crumbled bacon, melty cheddar cheese, scrambled eggs, pickled red onions and radishes along with extra salsa and hot sauce (the hotter the better!). His dream breakfast.
It was a win/win weekend for the Haley’s.
This entire epic brunch spread could not have been simpler and faster to prepare. My slow moving Sunday brain was very grateful.
I’m thinking that this chilaquiles rojos (or verdes) bar is a great option for future brunch parties I may host. LA VICTORIA® has an awesome line of products that can accommodate all taste preferences. Flavorful Mexican sauces and salsas inspired by a century-old family recipe. All I need to add is all the toppings I can imagine, and I’ve got myself an epic brunch buffet.
If you came to my house to dine, what dish would you like to see paired with the ultimate companion to brunch; salsa?
If you’re thinking of making these chilaquiles rojos yourself you can find LA VICTORIA® in the salsa aisle of most major grocers along the West Coast, including Safeway, Albertson’s and Ralph’s. Be sure to post a pic and tag me @betsylife on Facebook or Instagram and I’ll share your creations!
Easy Chilaquiles Rojos
Easy to prepare chilaquiles rojos make the perfect foundation for an epic brunch bar. Choose your own eggs, cheese and toppings!
- 1 16oz jar LA VICTORIA® THICK’N CHUNKY SALSA
- 4 cups corn tortilla chips
- 4 eggs
- 1 cup cheese
Heat jar of LA VICTORIA® THICK’N CHUNKY SALSA in a skillet over medium high heat until simmering.
Add tortilla chips and toss gently until chips are fully coated in salsa.
Divide chilaquiles rojas equally between 4 serving dishes. Top with egg cooked to your preference, 1/4 cups of cheese of your choice and other remaining toppings.
Anything goes for your toppings. Here are some suggestions
queso fresco pickled onions
black beans rice
bacon hot sauce