Red Chilaquiles with Poached Eggs - Kraft Recipes Top
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Red Chilaquiles with Poached Eggs

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Total Time

6 servings

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

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What You Need

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Make It

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  • 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.

Special Equipment Needed


Substitute 1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese for the Singles.


  • 6 servings

Nutritional Information

Serving Size 6 servings
Calories 360
Total fat 20g
Saturated fat 7g
Cholesterol 215mg
Sodium 670mg
Carbohydrate 33g
Dietary fiber 5g
Sugars 7g
Protein 15g
% Daily Value
Vitamin A 60 %DV
Vitamin C 15 %DV
Calcium 30 %DV
Iron 15 %DV

* 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.

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