This dish is a twist on chilaquiles, a tortilla-based hash. It's great served with salsa for breakfast.
Recipe information
Yield
Serves 2
Ingredients
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
2
tablespoons chopped fresh cilantro
Hot pepper sauce (such as Tabasco)
Need to make a substitution?
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.