Breakfast Chili Chilaquiles

by Nancy

These breakfast chili chilaquiles are nothing short of a maximum weekend breakfast luxury.

Chili Chilaquiles on plate

If you like things that are tortilla chip-related, you’ll love chilaquiles.

Chilaquiles is a traditional Mexican dish that’s made with crispy 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 for 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 gets a little soggy but at the same time it’s kind of crispy too…that’s what this is like. It’s so good.

About this Recipe

This recipe has layer after layer of goodness.

Starting with the homemade crispy tortilla chips that are mixed in with chili (with meat and beans), either canned or homemade chili.

Once the tortilla chips get a little soft, then on to the serving plate they go.

Only to be topped with scrambled eggs (made with bell pepper and onion), and shredded cheese that melts as soon as it hits the delicious chili.

Lastly, the dish is topped with avocado and green onion.

Let’s check out the ingredients.

Corn tortillas, canola oil, premade chili, eggs, milk, butter, green and red bell pepper, onion, salt, pepper, and shredded cheddar cheese; And for garnish, an avocado and a green onion

HOW TO MAKE THIS RECIPE

A printable recipe with the measurements and instructions is located at the bottom of this post.

For the Tortilla Chips:

Cut the corn tortillas in quarters.

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

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 paper towel-lined plate.

Continue to cook the remaining tortillas in batches. Set them aside when done.

For the Scrambled Eggs:

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

In a medium size 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 bell peppers to the skillet and sauté for about 5 minutes.

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

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

Continue stirring the eggs and vegetables…

…add the salt and pepper.

When the eggs are thoroughly cooked, remove the pan from the heat and transfer the eggs onto a plate or bowl. 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 1/4 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.

Coat each chip with the chili.

When the chips start to soften, turn the heat off and transfer the chips along with some of the chili on to serving plates (reserve half of just the chili in the pan).

Next, add the scrambled egg on top of the chips…

…top with the remaining chili.

Then top with the shredded cheese.

Garnish with slices of avocado and green onion and serve warm.

Thank you so much for stopping by CCC!

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