Chilaquiles Scramble recipe
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Ingredients
- 2 tablespoons olive oil, divided, or to taste 1 small onion, finely chopped 1 jalapeno pepper, finely chopped 1 small tomato, diced 2 cloves garlic, minced ½ cup salsa verde (green salsa) ½ teaspoon ground cumin salt and ground black pepper to taste 3 cups tortilla chips 5 eggs ½ cup crumbled Cotija cheese 1 avocado, sliced ¼ cup chopped fresh cilantro 2 tablespoons sour cream, or to taste
Nutrition Info
- 427.8 caloriescarbohydrate: 24.1 gcholesterol: 253 mgfat: 31.5 gfiber: 5.2 gprotein: 14.8 gsaturatedFat: 8.6 gservingSize: -sodium: 616.3 mgsugar: 3.5 gtransFat: : -unsaturatedFat: : -
Directions Chilaquiles Scramble
Directions
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Heat 1 tablespoon olive oil in a saute pan over medium-high heat. Add onion and jalapeno. Cook, stirring occasionally, until onion appears translucent, about 4 minutes. Add tomato and garlic, cook and stir for 1 minute. Add salsa and scrape any browned bits off the bottom of the pan. Season with cumin, salt, and pepper. Reduce heat and simmer for 2 minutes. Add tortilla chips to the pan and stir until coated with sauce.
Heat remaining oil in a separate pan over medium-high heat. Whisk eggs together and pour into the hot pan, cook until starting to set, about 2 minutes. Scrape cooked egg off the edges and fold into the center. Cook until eggs are halfway cooked but still runny, 2 to 3 minutes more. Fold into the tortilla chip mixture. Keep stirring to finish scrambling the eggs, about 2 minutes. Add Cotija cheese and turn off heat.
Divide egg mixture onto plates. Garnish with avocado, cilantro, and sour cream.