Chilaquiles (Breakfast Nachos)
Serves
2
Prep Time
10 min
Cook Time
5 min
Print Recipe
Chilaquiles turn breakfast into a fun and flavourful feast, layering tortilla chips with toppings like salsa, cheese, and eggs. This easy dish allows for personalisation based on your favourite flavours, making it perfect for a lively start to the day.
Ingredients
- 2 eggs, fried
- 1 tbsp (15 mL) olive oil
- 1 cup (250 mL) mild taco sauce
- 2 cups (500 mL) corn tortilla chips
- ½ cup (125 mL) chopped tomatoes
- ½ cup (125 mL) shredded Cheddar cheese
- 2 tbsp (30 mL) diced red onion
- 1 tbsp (15 mL) finely chopped fresh cilantro
- 2 lime wedges (optional)
Instructions
- Step 1
Heat olive oil in skillet set over medium heat; add taco sauce and bring to simmer. Gently stir in tortilla chips; simmer for about 3 minutes or until chips are tender.
- Step 2
Divide tortilla chip mixture between 2 plates. Top with tomatoes, fried eggs, cheese, red onion and cilantro. Serve with lime wedges (if using).
Tips
• Use unsalted or lightly salted corn tortilla chips for the best flavour.
• Garnish with pickled or fresh slices of jalapeño peppers for extra spice.
Nutrition Facts
| Per 2 serving | |
|---|---|
| Calories | 420 |
| Fat | 28 g |
| Saturated Fat | 9 g |
| Trans Fat | 0 g |
| Carbohydrate | 28 g |
| Fibre | 3 g |
| Sugars | 2 g |
| Protein | 14 g |
| Sodium | 1060 mg |