Amy's Chillequilles With Eggs
"I learned to make this when i lived in Santa Cruz. It was a breakfast staple in my house for a long time. I know chillequilles is something completely different, but this is what we called it. I like to add hot sauce and black olives to this as well"
photo by IngridH
- Ready In:
- 20mins
- Ingredients:
- 7
- Serves:
-
2
ingredients
- 4 large corn tortillas, cut into strips
- 1 tablespoon oil
- 6 eggs
- 1 teaspoon cumin
- 1⁄2 cup rotel tomatoes and green chilies or 1/2 cup salsa, drained
- 1⁄3 cup shredded cheese
- 1⁄4 cup sour cream
directions
- In a non stick skillet, fry tortilla strips in oil and then drain on paper towels and set aside.
- beat eggs and cumin in a bowl.
- pour into skillet with tomatoes and cheese and scramble.
- when eggs are almost completely done -- add cooked tortilla strips and mix together.
- serve with a dallop of sour cream.
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Reviews
-
This was really good! I love the combination of eggs, cheese, and salsa; and this one did not dissapoint. I cut the recipe in half, and it was still a huge portion for one- next time I'll only make a third. I didn't have rotel, so used the salsa option. This would also be great with green onions on top. Thanks for a great breakfast!
RECIPE SUBMITTED BY
My name is Amy and I live in CT. I love to cook and try new recipes. My kitchen is my favorite room in my house and where I spend most of my time!
Both my parents were always cooking, mom baked and dad did everything except baking. Some of my recipes come from my grandmother, Nell, but have been updated. The rest fly out of my head in the middle of the night...or are things I have seen in magazines, cookbooks and on TV twisted around to my liking. I find it hard to follow a recipe, but I am trying to do that without changing them all the time.
