CHILAQUILES SCRAMBLE

Chilaquiles Scramble image

My landlady in Mexico used to make chilaquiles when she had stale tortillas. She always scrambled the eggs in, instead of the more typical fried egg on top. It's a very flexible recipe, so use what you have on hand for a yummy brunch dish.

Provided by tomboy

Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes

Time 35m

Yield 4

Number Of Ingredients 14

Previous Next

Ingredients

2 tablespoons olive oil, divided, or to taste
1 small onion, finely chopped
1 jalapeno pepper, finely chopped
1 small tomato, diced
2 cloves garlic, minced
½ cup salsa verde (green salsa)
½ teaspoon ground cumin
salt and ground black pepper to taste
3 cups tortilla chips
5 eggs
½ cup crumbled Cotija cheese
1 avocado, sliced
¼ cup chopped fresh cilantro
2 tablespoons sour cream, or to taste

Steps:

Heat 1 tablespoon olive oil in a saute pan over medium-high heat. Add onion and jalapeno. Cook, stirring occasionally, until onion appears translucent, about 4 minutes. Add tomato and garlic; cook and stir for 1 minute. Add salsa and scrape any browned bits off the bottom of the pan. Season with cumin, salt, and pepper. Reduce heat and simmer for 2 minutes. Add tortilla chips to the pan and stir until coated with sauce.
Heat remaining oil in a separate pan over medium-high heat. Whisk eggs together and pour into the hot pan; cook until starting to set, about 2 minutes. Scrape cooked egg off the edges and fold into the center. Cook until eggs are halfway cooked but still runny, 2 to 3 minutes more. Fold into the tortilla chip mixture. Keep stirring to finish scrambling the eggs, about 2 minutes. Add Cotija cheese and turn off heat.
Divide egg mixture onto plates. Garnish with avocado, cilantro, and sour cream.

Nutrition Facts : Calories 427.8 calories, Carbohydrate 24.1 g, Cholesterol 253 mg, Fat 31.5 g, Fiber 5.2 g, Protein 14.8 g, SaturatedFat 8.6 g, Sodium 616.3 mg, Sugar 3.5 g

*** Explore more Chilaquiles Scramble Recipes »

Comment
Leave a comment

Yusuph Naniyo

[email protected]

These chilaquiles were a bit too dry for my taste. I think I would add more salsa or cheese next time.

Farazali Kaleri

[email protected]

This recipe is a great way to use up leftover tortilla chips. I also love that it's a one-pan meal.

Bin Umar

[email protected]

I'm not a big fan of eggs, but I really enjoyed this recipe. The salsa and cheese helped to mask the egg flavor.

Shaka Don

[email protected]

This is a great recipe for a quick and easy weeknight meal. I often make it when I'm short on time.

Gsh Hsh

[email protected]

I loved the crispy texture of the tortilla chips in this recipe. It was a great way to use up leftover chips.

Lourie Villodas

[email protected]

These chilaquiles were so easy to make and they were so delicious. I will definitely be making them again.

Ashraf Imran

[email protected]

I added some black beans and corn to my chilaquiles scramble and it was even better. This is a great recipe for a customizable breakfast.

Rnzt Shrestha

[email protected]

This was my first time making chilaquiles and it turned out great! I followed the recipe exactly and it was delicious.

Precious Akutsa

[email protected]

I'm not usually a fan of chilaquiles, but this recipe changed my mind. The eggs were so fluffy and the salsa was flavorful without being too spicy.

Lalsingh Airi

[email protected]

The chilaquiles scramble was a bit too spicy for my taste, but my husband loved it. I'll definitely be making it again, but with less salsa next time.