Chilaquiles

• servings: 10 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

2 cups oil for frying

30 (6-inch) corn tortillas, torn into strips

¼ cup chopped onion

6 large eggs, lightly beaten

2 teaspoons salt

7 ounces Mexican-style hot tomato sauce or salsa

½ cup water

½ cup shredded Monterey Jack cheese

Directions

Gather all ingredients. 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 salsa and water. Reduce heat and simmer until thickened, about 10 minutes.

Sprinkle with cheese and continue cooking until cheese is melted.

Nutrition

• Calories: 279 kcal
• Total Fat: 11 g
• Saturated Fat: 3 g
• Unsaturated Fat: 0 g
• Cholesterol: 117 mg
• Sodium: 677 mg
• Total Carbohydrate: 36 g
• Dietary Fiber: 5 g
• Total Sugars: 2 g
• Protein: 10 g