Tex-Mex Sausage Chilaquiles
The melted cheese and built-in jalapeño heat make this sausage a perfect match for tortilla chips bathed in salsa roja. Top with a fried egg and a handful of cilantro, and weekend brunch is handled.
Servings 4
Ingredients
- 16 oz Jalapeño Cheddar Smoked Sausage sliced into 1/2-inch rounds
- 4 cups thick tortilla chips
- 1 cup salsa roja
- 4 large eggs
- 2 tablespoon neutral oil for the eggs
- 1/4 cup chopped cilantro
- Optional: crumbled queso fresco sliced avocado, lime wedges
Instructions
- Brown the sausage. Heat a large skillet over medium and brown the sausage rounds, 3–4 minutes per side. Don't drain — leave the rendered fat in the pan.
- Sauce the chips. Add the tortilla chips and salsa to the skillet. Toss quickly over medium heat until the chips are coated and just starting to soften — you want them holding their crunch, not falling apart. About 1–2 minutes.
- Fry the eggs. Heat the oil in a separate skillet and fry the eggs to your liking. Sunny-side up gives you the runny yolk that makes chilaquiles, well, chilaquiles.
- Plate it up. Divide the chip mixture among bowls, top each with a fried egg, and shower with cilantro. Add queso fresco, avocado, or a squeeze of lime if you want.