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Chilaquiles with a Weelicious Twist

5 from 1 vote
Print Recipe
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

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