Mexican Breakfast Chilaquiles

By gstark

Ingredients

• 6 large eggs
• 1/2 tbsp. canola oil
• 5 oz. tortilla chips
• 1 c. Shredded Monterey Jack cheese
• 1/4 c. pickled jalapeño slices
• 1 avocado, thinly sliced
• 1 c. pico de gallo
• 2 tbsp. cilantro, chopped
• Sour cream, for serving
• Lime wedges, for serving

Preparation

Step 1

Beat eggs with 1/4 teaspoon salt. In oven-safe 12" nonstick skillet, heat
oil on medium. Add eggs
and gently scramble 3 to 4 minutes or until set.
Transfer to bowl and
set aside; wipe skillet
mostly clean.
Preheat broiler.
Spread half of chips in
same skillet. Sprinkle
with half of cheese.
Top with remaining
chips and cheese, then
eggs and jalapeño. Broil
until cheese has melted
and chips begin to
brown, 1 to 2 minutes.
Remove from oven;
top with avocado, pico
de gallo, and cilantro.
Serve with sour
cream and lime
wedges, if desired.