Chilaquiles is a traditional Mexican breakfast dish made with crispy tortilla chips, red or green tomato sauce, egg, topped with queso fresco and sour cream.
Ingredients:
6 white corn tortillas, cut into strips about 1/2” wide and 2″ long
1 chopped onion (About 1 cup)
2 T olive oil
5 or 6 beaten large eggs
1/4 cup of milk
1 cup green chile sauce OR 1 4 oz can green chiles OR 1 cup salsa of your choice simmered until thick
1 cup Monterey Jack cheese, shredded
Additions of your choice: Chorizo, shredded cooked chicken or pork
Garnishes: Sour cream, queso fresco
Cooking:
Heat oil in a large skillet over medium high heat. Add tortilla strips and cook until somewhat softened and a bit crisp.
Add onion after about 5 minutes of the tortillas cooking. Once tortillas are softened and somewhat crisp, turn down the burner heat to medium-low.
Stir in the eggs that have been beaten with the milk. (If you are just using plain green chiles and not green chile sauce or salsa, you will want to add some seasonings such as garlic salt, cumin, and pepper.) Soft scramble the eggs.
Add green chile sauce and shredded cheese. Stir until the cheese melts and the mixture is cooked to your liking. If you want it saucier, feel free to add more.