Corn and Scallion Chilaquiles

By kathryns

Ingredients

• 1 tablespoon bacon fat or unsalted butter
• 6 scallions, white and pale-green parts only, finely chopped
• (about 1/4 cup)
• 1 tablespoon minced jalapeno chile (from 1/2 jalapeno)
• 2-1/2 cups fresh or leftover grilled corn kernels (from 3 to 4 ears)
• 1 teaspoon coarse salt
• 12 large eggs
• 3 cups broken tortilla chips, plus whole chips for serving
• 2-1/2 ounces cotija or any cheese, crumbled into large pieces or
• grated (about V. cup; optional)
• Cilantro sprigs, for garnish
• Avocado slices, for serving
• Cherry tomatoes, for serving

Details

Preparation time 25mins
Cooking time 25mins

Preparation

Step 1

1. Preheat broiler with rack in top third of oven. Melt bacon fat in a large skillet over medium-high heat. Add scallions and chile and cook, stirring, 1 minute. Add corn and salt and cook, stirring, 1 minute.

2. Whisk together eggs in a large bowl and stir in chips. Add to skillet with corn and cook, stirring, until bottom starts to set but is still wet, about 1 minute. Stir and transfer to a broiler-proof 8-by-8-inch baking dish; broil until eggs are set, about 2 minutes. Scatter cheese on top,and let stand 10 minutes. Garnish with cilantro sprigs and serve with chips (tuck some into the top), avocado, and tomatoes.