Ingredients for Amy's Chillequilles With Eggs
- 4 corn tortillas
- 2 tablespoons oil
- 4 large eggs
- 1/2 teaspoon ground cumin
- 1 cup diced tomatoes with green chiles, undrained
- 1/2 cup shredded cheddar cheese
- 2 tablespoons sour cream
- pinch of salt
- pinch of pepper
- favorite hot sauce
- 1/4 cup sliced black olives, optional
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How to Make Amy's Chillequilles With Eggs
- Cut 4 corn tortillas into 1/2-inch strips. Heat 2 tablespoons of oil in a non-stick skillet over medium heat. Fry tortilla strips until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels.
- In a medium bowl, whisk together 4 large eggs, 1/2 teaspoon ground cumin, and a pinch of salt and pepper.
- Add 1 cup diced tomatoes and 1/2 cup shredded cheddar cheese to the skillet. Pour in the egg mixture and scramble until eggs are set but still slightly moist.
- Gently stir in the cooked tortilla strips.
- Serve immediately topped with a dollop of sour cream (about 2 tablespoons), your favorite hot sauce, and 1/4 cup sliced black olives (optional).
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
8g
Fat
60g
Carbs
10g
