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Chilaquiles Recipe

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This recipe for Chilaquiles is from Cooking with the Waits: A Blended Recipe, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups oil for frying
1/4 cup chopped onion
30 (6 inch) corn tortillas, torn into strips
6 eggs, lightly beaten
2 teaspoons salt
1 (7.75 ounce) can Mexican style hot tomato sauce or Red or Green Enchilada sauce
1/2 cup water
1/2 cup shredded Monterey Jack cheese or Muenster cheese
Directions:
Directions:
In a large, heavy skillet, heat the oil to 350 degrees F (175 degrees C). Carefully stir in the onion and tortilla strips. Fry until tortilla strips are crisp and golden brown. Remove from heat, and drain on paper towels. Drain the skillet, leaving only a thin residue of oil.
Over medium heat, return tortillas to the skillet, and stir in the eggs. Season with salt. Cook and stir until eggs are firm.
Mix Mexican style hot tomato sauce and water into the skillet. Reduce heat, and simmer until thickened, about 10 minutes. Top with cheese. Continue cooking until cheese has melted.

Alternate method- Instead of scrambling the eggs, complete the steps without the egg and then put a fried egg on top.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Brian discovered this dish at a restaurant in El Paso and it very quickly became his favorite breakfast dish.

 

 

 

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