Chilaquiles

Name: Chilaquiles
Prep time: 15 min
Cook time: 17 min
Total time: 32 min
Yield: Serves: 4
Cuisine: Mexican
Ingredients: feta or other soft cheese, crumbled; 4 vine-ripened tomatoes, deseeded and diced; 6 spring onions/scallions, thinly sliced; 6 corn tortillas; sunflower oil, for frying; bottled jalapeños, chopped; good splash of chilli sauce; sea salt and freshly ground black pepper; 10 eggs, lightly beaten; 1 red chilli, deseeded and chopped; 1 large handful of coriander/cilantro leaves, chopped; 30 g /1 oz butter

Preparation info

Serves:
4

Difficulty
Easy
Ready in
35 min

Appears in

The Thrifty Veggie

By Nicola Graimes

Published 2021

About

This Mexican dish is a great way of using up slightly stale tortillas. I can’t claim that my version of this classic dish is authentic, as I prefer to mix the tomato salsa into the scrambled eggs, rather than into the tortillas, and then serve the scramble on top of the crisp, fried tortillas, yet it goes down well with everyone.

Ingredients

6 corn tortillas
sunflower oil, for frying
4 vine-ripened tomatoes, deseeded and diced
6

Americas
Mexico
Breakfast
Vegetarian

Method

Stack the tortillas on top of one another and cut them into 12 wedges. Pour a good layer of oil into a large frying pan/skillet and heat over a medium heat. Fry the tortilla wedges in four batches for about 1 minute on each side until light golden and crisp, then drain on kitchen paper and leave to one side.
Mix together the tomatoes, spring onions/scallions, chil