Mexican Breakfast Chilaquiles Recipe
Photo: Mike Garten
Serves 4
Ingredients6 large eggs
1/4 tsp. kosher salt
1/2 Tbsp. canola oil
5 ounces tortilla chips
1 cup shredded Monterey Jack
1/4 cup pickled jalapeño slices
1 Hass avocado, pitted, peeled, and thinly sliced
1 cup pico de gallo
2 Tbsp. chopped cilantro
Sour cream, for serving
Lime wedges, for serving
Directions
Active time: 15 minutes
Total time: 20 minutes
Beat eggs with salt. In a large oven-safe nonstick skillet over medium heat, warm oil. Add eggs and gently scramble until set, 3 to 4 minutes. Transfer to a bowl and set aside; wipe skillet mostly clean.
Preheat broiler. Spread half of chips in skillet. Sprinkle with half of cheese. Top with remaining chips and cheese, then eggs and jalapeño slices. Broil until cheese melts and chips begin to brown, 1 to 2 minutes.
Remove from oven; top with avocado, pico de gallo and cilantro.
Serve with sour cream and, if desired, lime wedges.
Ingredients
Directions
Active time: 15 minutes
Total time: 20 minutes
Beat eggs with salt. In a large oven-safe nonstick skillet over medium heat, warm oil. Add eggs and gently scramble until set, 3 to 4 minutes. Transfer to a bowl and set aside; wipe skillet mostly clean.
Preheat broiler. Spread half of chips in skillet. Sprinkle with half of cheese. Top with remaining chips and cheese, then eggs and jalapeño slices. Broil until cheese melts and chips begin to brown, 1 to 2 minutes.
Remove from oven; top with avocado, pico de gallo and cilantro.
Serve with sour cream and, if desired, lime wedges.
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