Mexican Breakfast Chilaquiles
Because commercial tortilla chips are rarely sold unsalted, by making your own tortilla chips, this delicious Mexican breakfast is more suitable for kidney friendly eating. Homemade tortilla chips also avoid any phosphates added in processing.
Makes
Serving size
Ingredients
4 (about 4-ounces) corn tortillas, fresh
Canola oil cooking spray
1 medium (123g) tomato, diced
¼ medium (30g) yellow bell pepper, diced
¼ medium (27g) onion, diced
2 tablespoons cilantro, chopped
6 large eggs
1 tablespoon canola oil
1 cup monterey jack cheese, shredded
¼ cup jalapeño pepper, chopped
½ avocado, thinly sliced
Lime wedges, for serving
¼ teaspoon salt (optional, not using for nutrient analysis)
Instructions
- Preheat oven to 375°F.
- Cut tortillas into 6 triangle pieces, using a pizza cutter or knives.
- Spray lightly with a cooking spray and bake about 6 minutes. Remove from oven, turn over and bake for 5 more minutes.
- Combine the chopped tomato, bell pepper, onion and cilantro to make a salsa. Set aside.
- Beat eggs in a bowl with ¼ teaspoon salt, if using.
- Heat canola oil in an oven-safe, 12″ skillet, on medium.
- Add eggs and gently scramble 3 to 4 minutes or until set. Transfer to a bowl and set aside; wipe skillet mostly clean.
- Preheat broiler. Spread half of the chips in the same skillet. Sprinkle with half of the cheese. Top with remaining chips and cheese, then eggs and jalapeño.
- Broil until the cheese has melted, and the chips begin to brown, 1 to 2 minutes.
- Remove from the oven; top with avocado and salsa.
- Serve with lime wedges, if desired.
Cooking Tip
You can make extra tortilla chips if you like and store them for 2-3 days in a tightly sealing container.
Recipe Contributed by FamilyCook Productions
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