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Nutritional Info
  • Servings Per Recipe: 10
  • 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

View full nutritional breakdown of Chilaquiles calories by ingredient
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Number of Servings: 10


    25 corn tortillas cut in to 1" squares.
    3 roasted tomatos
    10 to 25 roasted red peppers (depending on desired heat)
    1 garlic clove
    1/3 cup of canola oil
    3 eggs (you can substitue with egg whites or egg beaters)
    1 tsp of salt
    1/2 cup of onion
    1/2 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.

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