Any night of the week is perfect for these delectable chicken thighs with a garlicky sesame seed vinaigrette! Combine with rice. Over rice, any leftover sauce is also great!
| Prep Time: | 10 mins |
| Cook Time: | 9 mins |
| Total Time: | 19 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 8 (6 inch) corn tortillas, cut into 2-inch pieces
- 5 tablespoons vegetable oil
- 8 eggs, beaten
- salt and ground black pepper to taste
- ½ cup green taco sauce
- 1 cup shredded Monterey Jack cheese
Instructions
- Heat oil in a skillet over medium-high heat. Add tortilla pieces to oil and fry until crisp, about 5 minutes.
- Pour beaten eggs over the tortilla pieces in the skillet. Season with salt and pepper. Cook, stirring occasionally, until eggs have set, about 4 minutes. Remove from heat. Top with taco sauce and Monterey Jack cheese.
Nutrition Facts
| Calories | 505 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 353 mg |
| Dietary Fiber | 3 g |
| Protein | 21 g |
| Saturated Fat | 11 g |
| Sodium | 517 mg |
| Sugars | 1 g |
| Fat | 36 g |
| Unsaturated Fat | 0 g |
Reviews
This is a nice change to scrambled eggs. I added green onions while cooking the tortillas. I’m not sure what kind of green sauce was intended, but I used the Tabasco green pepper sauce which has jalapeños (not green peppers), but not 1/2 cup. I just sprinkled it over the top once plated. I like the crunchy texture the tortillas add.
So quick, easy and YUMMY!
delicious just as promised, I didn’t have any queso so this is a cheese less try but it was delicious non the less made with homemade tomatillo salsa!
Just as promised; easy and delicious- satisfying that craving for Mexican food without dirtying up the whole kitchen. Thank you for the recipe.