Turn Up the Heat with Carrot Habanero Chilaquiles

Turn Up the Heat with Carrot Habanero Chilaquiles
January 24, 2025

Spicy carrot habanero chilaquiles are a tangerine-colored twist on the classic breakfast. A tangy salsa made from carrots and fiery habaneros brings the perfect balance of heat and sweetness. Toss store bought or homemade totopos in the salsa (or just drizzle it on top if you prefer them crispy) and top with crumbled cotija cheese, fresh cilantro, and a drizzle of crema. Add a fried egg or shredded chicken for protein, and you’ve got a breakfast (or anytime) dish that’s simple, satisfying, and full of flavor.

Organic Corn Tortillas
Carrot Habanero Chilaquiles

Carrot Habanero Chilaquiles

Masienda Team

Servings

4

Ingredients

  • 4 carrots, peeled and chopped

  • 3 medium tomatoes, chopped

  • 4 orange habanero peppers, destemmed and seeds removed (keep the seeds in one of the peppers if you like it spicier)

  • 1 medium onion, diced

  • 3 cloves garlic, peeled

  • 2 cups water

  • 2 tablespoons neutral oil

  • Salt, to taste

  • Homemade or storebought tortilla chips (enough to serve 4)

  • Cotija cheese, crumbled (for garnish)

  • Olive oil

  • 4 eggs

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  • Cotija cheese, crumbled

  • Mexican crema or sour cream

  • Fresh cilantro, chopped

  • Sliced onion

Directions

  1. Heat oil in a sauté pan over medium heat. Add the onion and garlic, cooking until the onion is translucent, about 3-4 minutes.

  2. Stir in the carrots, tomatoes, and habanero peppers.

  3. Pour in the water, cover the pan, and simmer for 20 minutes or until the carrots are tender.

  4. Season with salt to taste. Blend the mixture until smooth and adjust seasoning as needed.

  5. In a skillet, heat the olive oil over medium heat. Once warm, crack in the eggs, season with salt and pepper. Cook, uncovered, until the whites are set, and transfer to a plate.

  6. Arrange tortilla chips on a large platter or individual plates. Pour the warm salsa over the chips, making sure they’re well-coated.

  7. Top with crumbled cotija cheese, a drizzle of crema, sliced onion, the fried eggs, and fresh cilantro. Enjoy hot.

3 comments

ADELE GASKIN |

My very, very, very favorite salsa! Double batches always needed.
Thank you.

MASIENDA |

Hi Joe – good catch! It should be 3 medium tomatoes, chopped. We’ll update the recipe—thanks for pointing that out! Let us know if you have any other questions.

JOE |

The recipe references tomatoes in the Steps, but not in the ingredients list. How many?

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