Red Chilaquiles Egg Bake

Name: Red Chilaquiles Egg Bake
Yield: Unknown!
Ingredients: 1 medium white onion; 4 large garlic cloves; 2 jalapeños; 2 limes; 2 tablespoons canola oil; 2 cans Campbell’s® Tomato Soup; 1 (14.5 ounce) can diced tomatoes; 1 tablespoon chipotle chili sauce; Kosher salt and freshly ground pepper; 1 (8 ounce) bag yellow corn tortilla chips; 4 large eggs; Diced avocado, crumbled queso fresco, and chopped cilantro, for serving; Chef's knife; Citrus juicer; 10-inch enameled cast iron skillet; Wooden spoon; Small bowl; 1-cup measuring cup

campbells

Unknown!

Source

Ingredients

1 medium white onion

4 large garlic cloves

2 jalapeños

2 limes

2 tablespoons canola oil

2 cans Campbell’s® Tomato Soup

1 (14.5 ounce) can diced tomatoes

1 tablespoon chipotle chili sauce

Kosher salt and freshly ground pepper

1 (8 ounce) bag yellow corn tortilla chips

4 large eggs

Diced avocado, crumbled queso fresco, and chopped cilantro, for serving

Chef's knife

Citrus juicer

10-inch enameled cast iron skillet

Wooden spoon

Small bowl

1-cup measuring cup

Method

Finely chop the white onion. Peel and mince the garlic.

Finely dice one jalapeno and thinly slice the remaining jalapeno, membrane removed. Squeeze the lime until you have 2 tablespoons juice.

Heat oil in a 10-inch, heavy-bottomed skillet over medium-high. Add onion and cook stirring occasionally, until lightly charred in places, about 4 minutes. Reduce heat to medium and add garlic and the finely diced jalapeno. Cook, stirring, until fragrant, about 1 minute.

Pour the Campbell’s® Condensed Tomato Soup. Add in diced tomatoes, ½ cup water, lime juice, and chipotle chili sauce into the skillet with the onion mixture.

Bring to a boil, stirring to combine salt and pepper.

Stir in the tortilla chips until coated in sauce. Add eggs.

Bake until egg whites are set, about 13 minutes. Top with avocado, jalapenos, queso fresco, and cilantro.