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I fell in love with The Handstand Cookbook series the first time I saw it. It’s the perfect gift for budding little chefs and parents who want to cook with their kids. There’s a Mexican cookbook kit, an Italian kit and Chinese on the way. The books are even arranged by levels of difficulty for each recipe so you know when you should give a little extra help.
I talked to the founder of the company, Yvette Garfield, about testing one of her recipes, but giving it a weelicious twist. I salivated from the first time I read her recipe for “Lasagna into Chilaquiles”. It reminded me of a dish that my Mexican “mother” made for me when I was an exchange student living in Toluca, Mexico, so I knew had to recreate it.
By adding baked blue corn chips instead of regular fried tortilla chips and adding a little milk to make the eggs even fluffier, it lightened the dish up a bit, but kept all of the intended yummy flavor. I made these for me, Kenya and a friend for breakfast and we all sat as happy as clams devouring our perfect chilaquiles. Ole!

chilaquiles.jpgPin

Chilaquiles with a Weelicious Twist

5 from 1 vote
Servings: 4
Author: Catherine McCord
Prep Time 3 minutes
Cook Time 7 minutes
Total Time 10 minutes

Ingredients  

  • 1 small onion, diced
  • 1 Tbsp oil
  • 4 Cups Baked Blue Corn Chips (I used Guiltless Gourmet)
  • 6 eggs, beaten
  • 1/4 Cup milk
  • 1 1/2 Cups Mild Salsa (I used Pace Chunky Salsa)
  • 1 Cup Monterrey Jack Cheese, shredded
  • Sour Cream, optional
  • Guacamole, optional

Instructions 

  • Heat a large saute pan over low/medium heat. Saute onions until soft and translucent.
  • Whisk the eggs and milk together in a bowl.
  • Add the corn chips to the pan.
  • Pour the egg mixture over the corn chips and stir over low/medium heat for 1 minute.
  • Add the salsa and cheese and cook for 3-4 minutes, continually stirring the mixture until cheese is melted. .
  • Garnish with guacamole and sour cream and serve.

Nutrition

Sodium: 850mg | Sugar: 6g | Fiber: 3g | Cholesterol: 305mg | Calories: 420kcal | Fat: 26g | Protein: 21g | Carbohydrates: 27g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.

Comments

  1. I love Mexican the best and my little man is still quite young but getting fun things 2 cook with him now as he grows so that he will love cooking as much as I do I hope! Thank you for all the great ideas and recipes I can not wait to try them all. Me and my little man will be cooking together for years thanks to people like you!

  2. […] they wanted for us to bake together. They were over the moon. Both of my kids are huge fans of the Handstand Kids and so we poured through the book together looking for a recipe while the kids talked about their […]

  3. 5 stars
    I’ve made this recipe twice and the kiddo’s and wife devoured it!

    However it seems the instructions have been removed or blocked by an add. I tried several devices and browswers to no avail. Any help would be much appreciated.

    1. Rob! So sorry about this. The Weelicious website went through a major redesign and some of my older posts are missing info! Thanks for your comment to let me know. I’ve added the instructions back to this post 🙂

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