Chilaquiles Egg And Tortilla Breakfast Nachos Recipes
CHILAQUILES II
Easy, authentic Mexican recipe that my mom taught me. It's a casserole of tortilla chips mixed with eggs and salsa, and topped with cheese. Serve with refried beans.
Provided by Jessica Mariscal
Categories Breakfast and Brunch Eggs
Time 45m
Yield 10
Number Of Ingredients 8
Steps:
- In a large, heavy skillet, heat the oil to 350 degrees F (175 degrees C). Carefully stir in the onion and tortilla strips. Fry until tortilla strips are crisp and golden brown. Remove from heat, and drain on paper towels. Drain the skillet, leaving only a thin residue of oil.
- Over medium heat, return tortillas to the skillet, and stir in the eggs. Season with salt. Cook and stir until eggs are firm.
- Mix Mexican style hot tomato sauce and water into the skillet. Reduce heat, and simmer until thickened, about 10 minutes. Top with cheese. Continue cooking until cheese has melted.
Nutrition Facts : Calories 278.5 calories, Carbohydrate 36.3 g, Cholesterol 116.6 mg, Fat 11.3 g, Fiber 5 g, Protein 9.6 g, SaturatedFat 2.9 g, Sodium 677.2 mg, Sugar 1.9 g
CHILAQUILES (EGG AND TORTILLA BREAKFAST NACHOS)
Make and share this Chilaquiles (Egg and Tortilla Breakfast Nachos) recipe from Food.com.
Provided by Broke Guy
Categories Breakfast
Time 10m
Yield 1-2 serving(s)
Number Of Ingredients 6
Steps:
- Beat the eggs in a small bowl and season with salt and pepper.
- Heat a nonstick pan on medium high heat until it is hot. Add the oil, coating the bottom of the pan.
- Pour the egg mixture into the pan and quickly mix in the tortilla chips before the eggs can cook too much. Try to coat all the chips with egg.
- As the eggs are cooking, stir in the cheese. Lower to medium heat and cook for 3 to 4 minutes.
- Remove the chilaquiles from the pan and drizzle with hot sauce.
Nutrition Facts : Calories 885, Fat 56.9, SaturatedFat 20, Cholesterol 627.3, Sodium 2033.2, Carbohydrate 55.8, Fiber 4.2, Sugar 4.8, Protein 39.2
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