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Mexican Chilaquiles (Breakfast Nachos)
Nesting Lane Indulge
Mexican Chilaquiles (Breakfast Nachos) Recipe. A spicy breakfast, or brunch recipe. This version is vegetarian and Gluten Free.
5
from
2
votes
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Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Total Time
45
minutes
mins
Course
Breakfast
Cuisine
Mexican
Servings
10
Equipment
Heavy Skillet
Deep Fry Thermometer
Paper Towels
Ingredients
1x
2x
3x
2
cups
oil
for frying
¼
cup
chopped onion
30
6 inch corn tortillas
torn into strips
6
eggs
lightly beaten
2
tsps
salt
7.75
ozs
canned Mexican style hot tomato sauce
½
cup
water
½
cup
shredded Monterey Jack cheese
Instructions
In a large heavy bottom skillet, add oil.
Heat oil to 350° F
Carefully add in tortilla pieces, and onion.
Fry until golden brown and crispy.
Transfer tortilla pieces and onions to paper towels to drain.
Drain oil from skillet, but don't wipe down.
Heat skillet over medium heat.
Add tortillas and onions back to the skillet,
Stir in eggs.
Cook while stirring until the eggs are cooked.
Add in water and Mexican-style hot tomato sauce. Stir to mix.
Reduce heat and simmer approx 10 minutes until sauce has thickened.
Add cheese on top of tortillas.
Cook until the cheese is melted.
Nutrition
Calories:
278.5
kcal
Carbohydrates:
36.3
g
Protein:
9.6
g
Fat:
2.9
g
Saturated Fat:
2.9
g
Cholesterol:
116.6
mg
Sodium:
677.2
mg
Potassium:
196.1
mg
Fiber:
5
g
Sugar:
1.9
g
Vitamin A:
191.2
IU
Calcium:
122.5
mg
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