This chilaquiles recipe is an easy Mexican dish my mom taught me. It's a casserole of tortilla chips mixed with eggs and salsa, then topped with cheese. Serve with refried beans.
Ingredients
- oil for frying: 2 cups
- corn tortillas, torn into strips: 30 piece (6 inch)
- onion: 0.25 cup (chopped)
- eggs, lightly: 6 piece (beaten)
- salt: 2 tsp
- Mexican-style hot tomato sauce: 1 can (7.75 ounce can)
- water: 0.5 cup
- Monterey Jack cheese: 0.5 cup (shredded)
Metric Conversion
Stages of cooking
-
Heat oil in a large, heavy skillet to 350 degrees F (175 degrees C). Fry tortillas and onion in hot oil until crisp and golden brown, stirring frequently. Remove to a paper towel-lined plate to drain. Drain the skillet, leaving only a thin residue of oil.
-
Place the skillet over medium heat. Return fried tortillas and onion to the skillet and stir in beaten eggs; season with salt. Cook and stir until eggs are firm.
-
Stir in tomato sauce and water. Reduce heat and simmer until thickened, about 10 minutes. Sprinkle with cheese and continue cooking until cheese is melted.
