Breakfast Chili Chilaquiles

14-Breakfast-Chili-Chilaquiles

If you like things that are tortilla chip related you’ll love Chilaquiles.

Chilaquiles is a traditional Mexican dish that’s made with tortilla chips and variations of red or green salsas.

The tortilla chips are actually put in the salsa or sauce just long enough for them to soften, but still be crispy around the edges.

Then they’re served in the sauce and topped with cheese or a sweet Mexican cream sauce.  Chilaquiles are often served with eggs and eaten at breakfast or brunch.

Have you ever tasted a tortilla chip that had salsa on it for a while, or maybe fell into the salsa bowl for a bit?

The tortilla chip was a little soggy but at the same time kind of crispy too….that’s what this is like.

I’m here to tell you that it’s soooo tasty too.

I happened to have some leftover chili so I used that as the sauce.

Then added some scrambled eggs and shredded cheese for a super tasty breakfast.

So let’s check out the ingredients for these super delish breakfast chili chilaquiles.

Chilaquiles

Corn tortillas, canola oil, chili, eggs, milk, butter, green and red bell pepper, onion, salt, pepper, and shredded cheddar cheese.

Here’s how to make it.

For the Tortilla Chips:

1-cut-corn-tortilla

Cut the corn tortillas in quarters.

2-add-canola-oil-to-pan

Heat a small skillet on medium heat and add the oil.

3-fry-tortilla-chips

Once the oil is heated (about 3 – 4 minutes), add about 5 of the tortilla pieces to the skillet.

4-fry-tortillas

Cook each side of the tortillas until they’re a golden color.

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Then remove them from the skillet on to a plate with a paper towel and continue to cook the remaining tortillas in batches.  Set them aside when done.

For the Scrambled Eggs and Veggies:

9-chop-veggies-for-eggs

Cut the onion, and the green and red bell peppers.  Set aside.

6-add-eggs-in-bowl

In a medium size bowl, add the eggs…..

7-add-milk-to-eggs

….and the milk.

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Whisk together, and set aside for a moment.

10-add-butter-and-bell-pepper

Heat a medium size skillet on medium heat and add half of the butter (1 tablespoon).

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Add the onion and bell peppers to the skillet and sauté for about 5 minutes.

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Then move the veggies to the outer edges of the pan and add the remaining butter.

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Next, add the egg mixture and gradually mix it in with the veggies.

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Continue stirring the eggs and veggies….

15-salt-and-pepper-scramble-eggs

….add the salt and pepper.

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When the eggs are completely cooked, remove the pan from the heat and set aside.

For the Chilaquiles:

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While the eggs are cooking, shred the cheese and set aside.

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Heat a skillet on medium heat and add the chili.

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If the chili is on the thick side, add ¼ cup of water or a little more if needed to thin it out just a bit.

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Once the chili is hot, add the tortilla chips in the pan with the chili.

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Cover each chip with the chili.

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When the chips start to soften remove them along with some of the chili, and put them on the serving plates.

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Next, add the scrambled egg,

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and top with the remaining chili.

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Then top with the shredded cheese.

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Garnish with slices of avocado and green onion, and serve while hot.  Enjoy!

4-Breakfast-Chili-Chilaquiles

Here are some more recipes with chili:

Jalapeno Chili Dog
Grilled Cheese and Chili Sandwich
Three Cheese Chili Omelet

Print

Breakfast Chili Chilaquiles

Yield: Serves 2

Ingredients:

For the Tortilla Chips:
5 corn tortillas
½ cup canola oil

For the Scrambled Eggs and Veggies:
3 eggs
2 tablespoons milk
¼ cup chopped green bell pepper
¼ cup chopped red bell pepper
¼ cup chopped onions
2 tablespoons butter
4 dashes ground black pepper
3 dashes salt

For the Chilaquiles:
3 cups chili
¼ cup water (for the chili if it’s too thick)
1 cup shredded cheddar cheese
4 slices of avocado (optional for garnish)
1 green onion (optional for garnish)

Directions:

For the Tortilla Chips:

Cut the corn tortillas in quarters. Heat a small skillet on medium heat. Once the oil is heated (about 3 – 4 minutes), add about 5 of the tortilla pieces to the skillet. Cook each side of the tortillas until they’re a golden color. Then remove them from the skillet on to a plate with a paper towel and continue to cook the tortillas in batches. Set aside when done.

For the Scrambled Eggs and Veggies:

In a small bowl, add the eggs and milk. Whisk together and set aside for a moment. Heat a medium size skillet on medium heat and add half of the butter (1 tablespoon). Add the onion and the green and red bell peppers to the skillet. Sauté for about 5 minutes. Then move the veggies to the outer edges of the pan and add the remaining butter. Next, add the egg mixture and gradually mix it in with the veggies. Continue stirring the eggs and veggies until the eggs are completely cooked. Remove the pan from the heat and set aside.

For the Chilaquiles:

While the eggs are cooking, shred the cheese and set aside. Heat a skillet on medium heat and add the chili. If the chili is on the thick side, add ¼ cup of water or a little more if needed to thin it out just a bit. Once the chili is hot, add the tortilla chips in the pan with the chili.
Cover each chip with the chili. When the chips start to soften, remove them along with some of the chili on to the serving plates. Next, add the scrambled egg, and top with the remaining chili. Then top with the shredded cheese. Garnish with slices of avocado and green onion. Serve while hot.

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4 Responses to “Breakfast Chili Chilaquiles”

  1. #
    1
    Sanda — March 31, 2013 at 12:55 pm

    heloo

    this site is very nice

    …………

    where are you from?

    Reply

    • Nancy — April 1st, 2013 @ 12:10 am

      Hi Sanda, thank you. I’m from CA. Have a great week!

      Reply

  2. #
    2
    Michael — April 20, 2013 at 4:53 am

    You can also try cooking the eggs in the fried tortilla strips if you’re looking for a creamier dish. I usually take the eggs and tortilla strips off the burner right before they start solidifying and add the chili or salsa, stir, and top with Mexican cream and queso fresca.

    Reply

    • Nancy — April 20th, 2013 @ 7:26 pm

      Hi Michael, that sounds really good. And with the Mexican cream and queso fresca, wow. I’m going to make it like this next time for sure. Have a nice weekend!

      Reply

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