Name: Scrambled Egg Chilaquiles
Yield: Makes 4 Servings
Cuisine: Mexico
Ingredients: olive oil or vegetable oil, 2 Tbsp; ripe tomatoes, 2, cored, seeded, and chopped; large poblano chile, 1 (about 8 oz/250 g), seeded and cut into thin strips; Cheddar cheese, ¼ cup (1 oz/30 g) shredded; corn tortillas, 3; sea salt, a pinch; low-fat (1%) milk or water, 3 Tbsp; large eggs, 8

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Healthy in a Hurry

By Karen Ansel and Charity Ferreira

Published 2012

About

This fast Mexican scramble includes ripe tomatoes, mild green chiles, and corn tortilla strips that soften as they absorb the sauce, making it a hearty, flavorful breakfast. For extra color and an aromatic finish, top each serving with minced red onion and fresh cilantro leaves.

Ingredients

large eggs, 8
low-fat (1%) milk or water, 3 Tbsp
sea salt,

Method

In a bowl, beat eggs lightly with milk and salt until blended. Stir in shredded cheese. Set aside.
Stack tortillas and cut into quarters, then into thin strips. Set aside.
Heat olive oil in a large nonstick frying pan over medium heat. When oil is hot, add chile and cook, stirring often, until softened, 4–5 minutes. Add tortilla strips and cook, stirr

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Scrambled Egg Chilaquiles

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