- Level: Easy
- Total: 45 min
- Active: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- 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
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
-
- Nutritional Analysis
- Per Serving
- 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
Ingredients
Directions
- 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.
