Chilaquiles is a traditional Mexican dish made from corn tortillas that are cut into thin strips, fried and then simmered in chile sauce. They are often eaten for breakfast with eggs. One morning I found myself blankly staring at the pantry (if it had been a cartoon, there would have been a cloud above my head with a great big question mark), and then it hit me: a bag of slightly stale tortilla chips. Eureka! (The question mark changed to lightbulb in the imaginary cartoon.) I used chips instead of tortilla strips and cooked it frittata-style to shortcut my way to a chilaquiles breakfast. (When you share, your guests’ bubbles will reveal exclamation points!)
| Level: | Easy |
| Total: | 45 min |
| Active: | 25 min |
| Yield: | 8 servings |
| Level: | Easy |
| Total: | 45 min |
| Active: | 25 min |
| Yield: | 8 servings |
Ingredients
- 1 tablespoon extra-virgin olive oil
- 8 scallions, white parts only, thinly sliced
- 1 serrano chile, minced
- 1 cup corn kernels (cut from the cob or thawed if frozen)
- 1 cup chopped tomatoes
- One 4-ounce can diced green chiles
- 10 large eggs
- 2 cups crushed tortilla chips
- 1/4 cup chopped fresh cilantro
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup grated Monterey Jack-Cheddar cheese blend
- Sour cream and salsa, for serving
Instructions
- Preheat the oven to 300 degrees F.
- Heat the oil in a large ovenproof nonstick skillet over medium-high heat. Add the scallions and serrano chiles and sauté until softened, about 2 minutes. Add the corn, tomatoes and canned chiles and cook until the corn is cooked through and the tomatoes have softened, about 3 minutes.
- Meanwhile, in a large bowl, whisk the eggs. Add the tortilla chips, cilantro, salt and pepper. Pour the egg mixture into the skillet and top with the cheese.
- Transfer to the oven and bake until lightly browned and fluffy, about 20 minutes. (Note that the temperature is low, and this recipe cooks longer than a typical frittata; I find that cooking eggs low and slow results in better flavor and texture.)
- Cut into wedges and serve with the sour cream and salsa.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 284 |
| Total Fat | 17 g |
| Saturated Fat | 6 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 14 g |
| Cholesterol | 250 mg |
| Sodium | 362 mg |
| Serving Size | 1 of 8 servings |
| Calories | 284 |
| Total Fat | 17 g |
| Saturated Fat | 6 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 14 g |
| Cholesterol | 250 mg |
| Sodium | 362 mg |
Reviews
Made this using all fresh from the garden vegetables and it was delicious!
I made this exactly as written and thought it was delicious. I’ve never had chilaquiles, nor have I ever made a frittata, so this was a new experience—glad I decided to give it a try!
Easy to make. Substitutions work across the board. Onions for scallions & canned tomatoes for fresh & jalapeños for Serano chili. I used half the amount of chips, and it worked out perfectly.
This was delicious and very easy to make! I didn’t have any green chilies or tomatoes on hand but I did have a can of Rotel so I used that instead and drained off the excess liquid. I’ll be making this again!
Not sure why the website says this recipe has 7 reviews. I see one review and a lot of useless stars!
I just made this and it’s absolutely delicious! It was easy and it definitively fills you up! Excellent recipe