Instead of the usual marinara sauce, a light, butter-rosemary sauce is the ideal accompaniment to Parmesan chicken. goes well with garlic mashed potatoes as well.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
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 large eggs
- ½ cup crumbled Cotija cheese
- 1 medium avocado, sliced
- ¼ cup chopped fresh cilantro
- 2 tablespoons sour cream, or to taste
Instructions
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add onion and jalapeño; cook and stir until onion is translucent, about 5 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 the heat and simmer for 2 minutes. Add tortilla chips to the pan and stir until coated with sauce.
- Heat remaining 1 tablespoon oil in a separate skillet over medium-high heat. Whisk eggs together in a bowl, then pour into the hot pan and cook until starting to set, about 2 minutes. Scrape cooked egg from the edges and fold into the center. Cook until eggs are halfway cooked but still runny, 2 to 3 minutes more.
- Fold eggs into tortilla chip mixture. Keep stirring to finish scrambling the eggs, about 2 minutes. Add Cotija cheese and turn off the heat.
- Divide egg mixture among four plates. Garnish with avocado, cilantro, and sour cream.
- You can substitute cherry tomatoes for the whole tomato and Monterey Jack, Cheddar, or Oaxacan cheese for the Cotija.
- Make your own tortilla chips by cutting and frying flour tortillas.
Nutrition Facts
| Calories | 428 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 253 mg |
| Dietary Fiber | 5 g |
| Protein | 15 g |
| Saturated Fat | 9 g |
| Sodium | 616 mg |
| Sugars | 4 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
I believe more than 5 eggs were needed or a little less tortilla chips wasn’t creamy enough for me. But it was still very good all I did was cook some more eggs.
This is a delicious version of chilaquiles. They are so savory but not overly seasoned. I reduced the amount of garlic, though. I did not use two skillets. I just pushed the mixture to one side of the skillet and added the eggs on the other side, slowly mixing it all together. Thank you for the recipe.