Ingredients for Chilaquiles
- 6 corn tortillas
- 2 tablespoons olive oil
- Tomatoes
- Jalapeno Pepper
- 2 large eggs
- 2 tablespoons sour cream
- 1/4 cup shredded Monterey Jack cheese
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How to Make Chilaquiles
- Preheat oven to 350°F (175°C).
- Cut 6 corn tortillas into bite-sized pieces or strips.
- Toss tortilla pieces with 1 tablespoon olive oil and a pinch of salt. Spread in a single layer on a baking sheet.
- Bake for 8-10 minutes, flipping halfway through, until golden brown and crispy.
- While tortillas bake, prepare the sauce: Roughly chop 1 medium tomato and remove stem and seeds from 1 jalapeño pepper. Mince the jalapeño.
- Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add minced jalapeño and cook for 30 seconds until fragrant.
- Add chopped tomato to the skillet and cook for 2-3 minutes until softened.
- In a bowl, whisk together 2 large eggs with a pinch of salt and pepper.
- Pour the egg mixture into the skillet with the tomato and jalapeño. Cook, stirring occasionally, until eggs are set.
- Add the crispy tortilla chips to the skillet and gently toss to combine with the egg and tomato mixture.
- Serve immediately, topped with 2 tablespoons sour cream and 1/4 cup shredded Monterey Jack cheese.
Nutrition Information (Approximate per serving)
Sodium
112 g
Sugar
44g
Fat
142g
Carbs
61g
