CHILAQUILES WITH EGGS RECIPES

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CHILAQUILES AND EGGS RECIPE | MYRECIPES



Chilaquiles and Eggs Recipe | MyRecipes image

Do you sometimes forget to chip-clip your bag of tortilla chips after snacking? Yes? Then you'll love our chilaquiles! Chilaquiles is a delicious Mexican dish that usually includes tortillas. We use stale tortilla chips instead--that way, you can say you left that bag open on purpose. A tip: If you're making this for dinner, use shredded chicken instead of eggs. Save a little extra tomato for more color in the garnish.

Provided by Lilly and Audrey Andrews

Total Time 27 minutes

Yield Serves 6

Number Of Ingredients 12

2 large tomatoes, chopped
2 jalapeño peppers, seeded
1 cup organic vegetable broth
¼ teaspoon salt
2 garlic cloves, peeled
1 tablespoon olive oil
¼ cup chopped red onion
4 cups tortilla chips (about 40 chips)
6 large eggs
1 ripe avocado, peeled and sliced
¼ cup light sour cream
1 tablespoon finely chopped fresh cilantro

Steps:

  • Place tomatoes and jalapeños in a blender. Add broth, salt, and garlic. Cover and process on high speed for 1 minute or until smooth; set aside.
  • Heat a 12-inch sauté pan over medium-high heat. Add oil; swirl to coat. Add onion; sauté 2 minutes or until just tender, stirring occasionally. Add tomato mixture to pan. Bring to a simmer. Reduce heat to medium-low, and continue to simmer, uncovered, for 10 minutes, stirring occasionally.
  • Add chips to pan, and stir to coat with tomato mixture. Crack eggs, 1 at a time, over chips, evenly spacing them in a circle inside pan. Reduce heat to medium-low, cover, and cook for 5 to 7 minutes or until eggs are set but still runny in the centers. Remove pan from heat. Arrange avocado slices over eggs. Top with dollops of sour cream and a sprinkle of cilantro. Serve immediately.

Nutrition Facts : Calories 312 calories, CarbohydrateContent 26 g, CholesterolContent 186 mg, FatContent 19.6 g, FiberContent 5 g, ProteinContent 10 g, SaturatedFatContent 4.1 g, SodiumContent 394 mg

CHILAQUILES SCRAMBLE RECIPE | ALLRECIPES



Chilaquiles Scramble Recipe | Allrecipes 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     Breakfast and Brunch    Eggs    Scrambled

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 14

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, CarbohydrateContent 24.1 g, CholesterolContent 253 mg, FatContent 31.5 g, FiberContent 5.2 g, ProteinContent 14.8 g, SaturatedFatContent 8.6 g, SodiumContent 616.3 mg, SugarContent 3.5 g

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