Chilaquiles recipe

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Ingredients

2 tomatoes, chopped
6 dried chile de arbol peppers
1 onion, sliced
2 cloves garlic, minced
1 teaspoon chicken bouillon granules
salt to taste
water to cover
2 tablespoons vegetable oil, or to taste
2 (6 inch) corn tortillas, cut into strips
4 eggs

Nutrition Info

329.4 calories
carbohydrate: 36.2 g
cholesterol: 163.7 mg
fat: 11.8 g
fiber: 2.2 g
protein: 13.4 g
saturatedFat: 2.5 g
servingSize: -
sodium: 221 mg
sugar: 3.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine tomatoes, chile de arbol peppers, onion, garlic, chicken bouillon, and salt in a saucepan, add enough water to cover. Bring to a boil, reduce heat and cook, stirring occasionally, until tomatoes and peppers soften, 5 to 10 minutes.

  2. Transfer chile peppers to a blender using a slotted spoon, blend until smooth. Pour in tomato mixture, blend until smooth.

  3. Heat oil in a large skillet over medium heat. Cook and stir corn tortillas in the hot oil until crispy, 3 to 5 minutes. Crack in eggs, stir until scrambled and set, about 5 minutes. Strain blended sauce over tortillas and eggs, mix well.

Recipe Yield

4 servings

Recipe Note

This Mexican breakfast dish is a mixture of tortilla strips with eggs and salsa.

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