Mexican Breakfast Chilaquiles

Name: Mexican Breakfast Chilaquiles
Prep time: 15 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 6 large eggs; 1/2 tbsp. canola oil; 5 oz. tortilla chips; 1 c. Shredded Monterey Jack cheese; 1/4 c. pickled jalapeño slices; 1 avocado, thinly sliced; 1 c. pico de gallo; 2 tbsp. cilantro, chopped; Sour cream, for serving; Lime wedges, for serving

By The Good Housekeeping Test KitchenPublished: Jul 12, 2016

1 Rating

Jump to recipe

Mike Garten

Yields:

4 serving(s)

Active Time:

15 mins

Total Time:

20 mins

Wake up with this delicious breakfast dish.

Advertisement - Continue Reading Below

Ingredients

6 large eggs
1/2 Tbsp. canola oil
5 oz. tortilla chips
1 cup Shredded Monterey Jack cheese
1/4 cup pickled jalapeño slices
1 avocado, thinly sliced
1 cup pico de gallo
2 Tbsp. cilantro, chopped
Sour cream, for serving
Lime wedges, for serving

Directions

1. Step 1Beat eggs with 1/4 teaspoon salt. In oven-safe 12" nonstick skillet, heat oil on medium. Add eggs and gently scramble 3 to 4 minutes or until set. Transfer to bowl and set aside; wipe skillet mostly clean.
2. Step 2Preheat broiler. Spread half of chips in same skillet. Sprinkle with half of cheese. Top with remaining chips and cheese, then eggs and jalapeño. Broil until cheese has melted and chips begin to brown, 1 to 2 minutes.
3. Step 3Remove from oven; top with avocado, pico de gallo, and cilantro.
4. Step 4Serve with sour cream and lime wedges, if desired.

Nutritional Information (per serving): Calories 495; Protein 19g; Carbohydrate 36g; Total Fat 32g; Saturated Fat 9g; Dietary Fiber 6g; Sodium 915mg.

Advertisement - Continue Reading Below