Chiloquiles


A wonderful and quick dish that I usually make for breakfast. I’m hundred percent sure that this version is not anywhere near as tasty as the authentic one, but it is done in a pinch and the kids love it!

Ingredients

1 bag round corn tortilla chips

16 oz medium chunky salsa

8 eggs

15 oz canned corn

4 oz cheddar

Preparation

Blend the salsa and heat in a pot until bubbly. Pour onto corn ships in a large bowl and stir well to coat all the chips. Plate it.

Add the corn to a skillet with some butter and brown a little. Pour on the scrambled eggs and cook. Top chips with scrambled eggs and shred cheese on top. Serve with extra hot sauce for those interested!



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