Description
Chilamigas is a comforting Mexican dish featuring crispy fried tortilla triangles, sautéed vegetables, and scrambled eggs, topped with crumbled cheese.
Ingredients
Units
Scale
- 1/4 cup canola oil
- 1/2 onion, chopped
- 1 tomato, diced
- 1 serrano or jalapeño pepper, chopped
- 5 corn tortillas
- 6 eggs
- Salt and pepper to taste
- 1/2 cup queso fresco or queso cotija, crumbled
Instructions
- In a heavy skillet, heat half of the canola oil over medium heat.
- Add the chopped onion, diced tomato, and chopped pepper to the skillet. Sweat the vegetables for about 10 minutes, stirring occasionally, until the onion is soft and translucent. Remove from the skillet and set aside.
- Cut the corn tortillas into triangles.
- Add the remaining oil to the skillet. Once hot, add the tortilla triangles and fry until they are crispy and golden brown.
- Return the cooked vegetables to the skillet with the tortillas.
- In a bowl, beat the eggs and season with salt and pepper.
- Pour the beaten eggs over the tortilla and vegetable mixture in the skillet. Stir gently to scramble the eggs and cook until they are just set.
- Sprinkle the crumbled queso fresco or queso cotija over the top before serving.
Notes
This dish can be served with a side of refried beans or avocado slices. For a spicier version, add more serrano or jalapeño peppers. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3
- Sodium: 450
- Fat: 22
- Carbohydrates: 25
- Fiber: 3
- Protein: 15
- Cholesterol: 210