Chilaquiles
Submitted by beary
Scrambled eggs with tortilla pieces, shredded meat, chili powder, and cumin, plated with fanned avocado and fresh tomato. A hearty Mexican breakfast or brunch that satisfies.
YIELD
4 servingsPREP
30 minCOOK
20 minREADY
65 minChilaquiles are Mexico’s answer to the question: what do I do with leftover tortillas and a hungry table?
Torn tortillas soak in beaten eggs, then hit a buttery skillet with onion, chili powder, cumin, and your choice of shredded chicken, beef, or pork.
Everything scrambles together into a savory, spiced tangle that’s more satisfying than any ordinary egg dish.
Plate it alongside fanned avocado slices and fresh tomato drizzled with lime juice and olive oil for a brunch spread that looks as good as it eats.
Pro Tips
- Let the tortilla pieces soak in the beaten egg for the full 15 minutes. This softens them so they meld into the scramble instead of staying separate.
- Use any leftover cooked meat you have on hand. Rotisserie chicken is a fast shortcut.
- Fan the avocado slices by cutting through the flesh without piercing the skin, then scooping it out in one piece. It looks impressive and takes seconds.
Ingredients
Directions
Break the eggs in a mixing bowl and beat them lightly.
Cut the tortillas into eighths and add to the eggs.
Let sit 15 minutes. Cut the avocados in half from tip to stem, and remove the pit.
Using a paring knife, slice the flesh in each half from tip to stem in ½-inch slices without cutting through skin.
Using a large spoon, scoop the flesh out of the skin in 1 piece.
Lay cut side down on each plate and fan out the slices. Cut the tomatoes into slices and lay slices next to the avocado.
Drizzle with lime juice and oil, and sprinkle with salt and pepper.
Heat the butter in a large skillet over medium heat and add the onion, chili powder and cumin.
Cook, stirring occasionally, 5 minutes.
Add meat; cook just until warmed.
Add the beaten eggs and tortillas and cook, stirring, until eggs are cooked to desired doneness.
Arrange a mound of eggs on each plate next to the avocado and tomato.
Garnish with some cilantro. Serve immediately.
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