Chilaquiles Mexican Eggs
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Serves/Makes: 4
Ready in: < 30 minutes
- 6 corn tortillas
- 3 tablespoons oil
- 1/2 cup diced onions
- 1/4 cup chopped green chiles
- 6 eggs
- 1/2 teaspoon salt
- 1 cup shredded Jack or Cheddar cheese, plus more for serving
- salsa
Cut the tortillas into strips or wedges. Heat the oil in skillet over medium heat. Add the tortillas, in batches, and cook, stirring, until just barely crisp on both sides. Remove with a slotted spoon to paper toweling to drain. Add the onion and green chiles to the pan and cook, stirring occasionally, until the onion is soft, about 3-4 minutes. In a bowl, whisk the eggs and salt until the eggs are a uniform color. Add the eggs to the skillet and cook, stirring frequently, until the eggs are partially set. Stir in the tortilla strips and cheese. Continue to cook, stirring, frequently, until the eggs are set. Divide the chilaquiles between individual serving plates. Top with salsa and additional cheese, if desired.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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