Chilaquiles Scramble recipe

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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

Nutrition Info

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
servingSize: -
sodium: 616.3 mg
sugar: 3.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. Divide egg mixture onto plates. Garnish with avocado, cilantro, and sour cream.

Recipe Yield

4 servings

Recipe Note

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.

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