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Chilaquiles with a Weelicious Twist
5
from 1 vote
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Servings:
4
Author:
Catherine McCord
Prep Time
3
minutes
minutes
Cook Time
7
minutes
minutes
Total Time
10
minutes
minutes
Ingredients
1x
2x
3x
▢
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
Calories:
420
kcal
|
Carbohydrates:
27
g
|
Protein:
21
g
|
Fat:
26
g
|
Cholesterol:
305
mg
|
Sodium:
850
mg
|
Fiber:
3
g
|
Sugar:
6
g
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@Weelicious
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#weelicious
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