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Breakfast Chili Chilaquiles

Maximum weekend breakfast luxury.

Course Breakfast
Cuisine Mexican
Keyword Chilaquiles
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 2

Ingredients

For the Tortilla Chips:

  • 5 corn tortillas, cut into triangular shaped quarters
  • ½ cup canola oil

For the Scrambled Eggs:

  • 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 premade chili (with or without meat; with or without beans)
  • ¼ cup water (for the chili if it’s too thick)
  • 1 cup shredded cheddar cheese
  • 4 slices avocado optional for garnish
  • 1 green onion, thinly sliced or chopped optional for garnish

Instructions

For the Tortilla Chips:

  1. Cut the corn tortillas in quarters.  Set aside for a moment.  

  2. 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 paper towel-lined plate.  

  3. Continue the process for the remaining tortilla pieces in batches. Set aside the tortilla chips aside when done.

For the Scrambled Eggs:

  1. In a small bowl, add the eggs and milk. Whisk together and set aside for a moment. 
  2. Heat a medium size skillet on medium heat and add half of the butter (1 tablespoon). 
  3. 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. 
  4. 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:

  1. 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. 

  2. Once the chili is hot, add the tortilla chips in the pan with the chili.
  3. Coat each chip with the chili. 

  4. When the chips start to soften, turn off the heat and remove the tortilla chips along with some of the chili on to the serving plates (reserve 1/2 of just the chili in the pan). 
  5. On the serving plates, top the chili and tortilla chip mixture with scrambled eggs.  

  6. Top the eggs with the remaining chili from the pan. Then top with shredded cheese. 

  7. Garnish with slices of avocado and green onion. Serve while warm.

Recipe Video