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 roasted carrots and fiery habaneros brings the perfect balance of heat and sweetness. Toss storebought 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.

Corn Tortillas

Carrot Habanero Chilaquiles

Daniel Klein

Rated 5.0 stars by 1 users

Author

Daniel Klein

Servings

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

To Serve:

Cotija cheese, crumbled
Mexican crema or sour cream
Fresh cilantro, chopped
Sliced onion

Directions

Heat oil in a sauté pan over medium heat. Add the onion and garlic, cooking until the onion is translucent, about 3-4 minutes.
Stir in the carrots, tomatoes, and habanero peppers.
Pour in the water, cover the pan, and simmer for 20 minutes or until the carrots are tender.
Season with salt to taste. Blend the mixture until smooth and adjust seasoning as needed.
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.
Arrange tortilla chips on a large platter or individual plates. Pour the warm salsa over the chips, making sure they’re well-coated.
Top with crumbled cotija cheese, a drizzle of crema, sliced onion, the fried eggs, and fresh cilantro. Enjoy hot.

Recipe Note

To make totopos, cut corn tortillas into triangles with a sharp knife. (Dry or stale corn tortillas work best.) You can cut them into fourths or eighths, depending on the size of chip you want. Heat about two inches of neutral oil to medium-high heat in a large skillet. Test the heat by dropping one piece of tortilla into the oil to be sure it sizzles. Working in batches and using tongs, add the tortilla triangles one by one to the pan in a single layer. Fry until golden and crispy, about 1-2 minutes per side, adding more oil if needed. Remove from the pan and place onto a paper towel-lined plate. Season with salt while hot.

All Comments

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.

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

Turn Up the Heat with Carrot Habanero Chilaquiles

Turn Up the Heat with Carrot Habanero Chilaquiles

Corn Tortillas

Carrot Habanero Chilaquiles

Author

Servings

Ingredients

To Serve:

Directions

Recipe Note

All Comments

Leave a Comment

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Turn Up the Heat with Carrot Habanero Chilaquiles

Turn Up the Heat with Carrot Habanero Chilaquiles

Corn Tortillas

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Carrot Habanero Chilaquiles

Author

Servings

Ingredients

To Serve:

Directions

Recipe Note

All Comments

Leave a Comment

Read More

A Guide to Masa Harina

How to Get Your Tortillas to Puff Every Time

Alexa Soto's Mole with Mushrooms

Your cart

Cart empty.