Tortillas with Eggs
This dish is a twist on chilaquiles, a tortilla-based hash. It's great served with salsa for breakfast.
- Preparing Time: -
- Total Time: -
- Served Person: Serves 2
Southwestern
Egg
Pepper
Breakfast
Brunch
Vegetarian
Quick & Easy
Tex-Mex
Hot Pepper
Spring
Bon Appétit
New Mexico
Sugar Conscious
Pescatarian
Dairy Free
Wheat/Gluten-Free
Peanut Free
Tree Nut Free
Soy Free
No Sugar Added
Kosher
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon corn oil
- 3 5- to 6-inch tortillas, halved, cut crosswise into 1/2-inch-wide strips
- 4 eggs, beaten to blend
- 1/4 cup canned diced green chilies
- Carbohydrate 19 g(6%)
- Cholesterol 320 mg(107%)
- Fat 16 g(25%)
- Fiber 3 g(11%)
- Protein 13 g(27%)
- Saturated Fat 4 g(19%)
- Sodium 141 mg(6%)
- Calories 273
Preparation Heat oil in heavy medium nonstick skillet over medium heat. Add tortillas and stir until softened, about 1 minute. Add eggs, chilies, and cilantro. Stir until eggs are softly set, about 3 minutes. Season with hot pepper sauce, salt and pepper.
Preparation Heat oil in heavy medium nonstick skillet over medium heat. Add tortillas and stir until softened, about 1 minute. Add eggs, chilies, and cilantro. Stir until eggs are softly set, about 3 minutes. Season with hot pepper sauce, salt and pepper.
