Crazy Easy Chilaquiles
This is one of our favorite recipes. Seriously, since I worked on this recipe a couple of years ago we have probably eaten it at least once a month. Usually more often. It is one of our go-to weekend breakfasts (or lunches, or dinners).
It is really easy to throw together in about 30 minutes and since you can add in all kinds of veggies (onions, peppers, tomatoes, avocados) it’s healthy…right? Right. Honestly, my nutrition philosophy in life is, if it has a fruit or veggie its basically a salad and salads have no calories. So just think of this is a yummy egg and fried tortilla calorie free salad.
Alright, there are basically two ways to make these easy chilaquiles: the right way and my hubby’s way. Let me explain. Lane likes to crisp up his tortillas and then remove them entirely from the pan and scramble the eggs separately and combine everything at the end. It does result in some really crispy tortilla bits in your chilaquiles which can be nice, once in a while.
But the right way (a.k.a my way) involves scrambling the eggs with the crisped up tortillas. The tortillas still stay fairly crispy but they are totally mixed in the eggs and get just soft enough that you don’t feel like you are eating eggs and shards of glass.
Whatever way you choose, we can definitely still be invisible internet friends. But you’re gonna want to do things
my the right way.
Once you get the tortillas crispy its as simple as scrambling some eggs and topping these with whatever you happen to have handy that would be good on chilaquiles:
- Pickled jalapeños
- Sour cream/Greek yogurt
- Cojita/feta/cheddar cheese
- Pickled onions
Pretty much anything that would be good on a basic taco would be good on these easy chilaquiles. And since this dish does have protein, veggies, and carbs I think it actually does make a fairly well-rounded lunch. Just sayin.
- 1/3 c avocado oil or EVOO
- 8 corn tortillas cut into small pieces
- 1/4 red onion diced
- 1 jalapeno seeded and diced
- 2 garlic cloves minced
- 8 eggs
- 2 T milk we use almond milk and it works great
- 1/2 c cojita cheese
- 1/2 c tomatoes diced
- 1 lime cut into 4 wedges
- 1 avocado sliced
- 2 T cilantro minced
- In a large skillet over medium heat slowly heat up the avocado oil (EVOO works well here too and the flavor is just fine in this dish). Once the oil is hot add your tortilla pieces (mine are usually cut into small squares) and gently fry the tortillas stirring occasionally.
- As soon as the tortillas are beginning to crisp add your onion, jalapeno, and garlic. Sautee for 5 minutes more or until veggies are cooked and translucent and your tortillas are golden brown and crispy.
- While the veggies and tortillas are cooking, whisk together eggs and milk in a small bowl.
- Once tortillas are fully crisped and veggies are cooked, strain out most of the oil in the pan into a jar or can. To do this, I use a giant slotted spoon that I normally use to scoop out food when deep frying. Return the pan to the cooktop.ALTERNATIVELY: You can totally remove the tortillas and veggies from the oil and drain while you are cooking your eggs. This will ensure that your tortillas stay super crisp. I prefer to cook my eggs and tortillas together, but to each their own!
- Return the pan to the heat and add your eggs. Gently scramble the eggs over medium-low heat, stirring frequently. When the eggs reach the desired level of done-ness, remove from heat and divide into 4 (or 6) plates.
- Top chilaquiles with cojita and desired toppings. I find that a squirt of lime juice just sets this dish apart.
A bowl of egg and tortilla perfection!
If you make these chilaquiles…
Please share your results – leave a comment below and post a photo on Instagram with #braisedinakitch