Chilaquiles
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
25 corn tortillas cut in to 1" squares. 3 roasted tomatos10 to 25 roasted red peppers (depending on desired heat)1 garlic clove1/3 cup of canola oil3 eggs (you can substitue with egg whites or egg beaters)1 tsp of salt1/2 cup of onion1/2 cup Mexican Cheese, Queso Anejo, crumbled
In a large skillet heat half of the oil and add half of the tortilla squares. Cook them until they have turned in to chips and then remove them from skillet and in to a large dish to drain the extra oil off. Combine second batch of oil and tortillas and repeat the process. Once both batches are complete add the 3 uncooked scramled eggs and cook until eggs are no longer runny. Set aside.
Add roasted tomatos, roasted peppers, salt, and gralic clove to a blender along with 1 cup of water. Once items are fully blended turn on the heat under the skillet again. Add onoin, cheese, and salsa and let it simmer for about 2 minutes. You can serve with Refried beans on the side.
Number of Servings: 10
Recipe submitted by SparkPeople user LAFMORENO.
Add roasted tomatos, roasted peppers, salt, and gralic clove to a blender along with 1 cup of water. Once items are fully blended turn on the heat under the skillet again. Add onoin, cheese, and salsa and let it simmer for about 2 minutes. You can serve with Refried beans on the side.
Number of Servings: 10
Recipe submitted by SparkPeople user LAFMORENO.
Nutritional Info Amount Per Serving
- Calories: 307.1
- Total Fat: 13.3 g
- Cholesterol: 70.7 mg
- Sodium: 366.8 mg
- Total Carbs: 41.3 g
- Dietary Fiber: 6.2 g
- Protein: 9.4 g
Member Reviews