Chilaquiles - breakfast nachos

By á-43786

A basic chilaquiles (chill-a-kee-lays)recipe that will help you clear out the vegetables in your crisper drawer and tastes great when finished! I serve this with sliced tomatoes, guacamole, and sour cream for people to add as they like.

Ingredients

• 1 (12 oz) bag of tortilla chips (I recommend the thicker, traditional ones)
• 3 stalks of celery, sliced into pieces
• 1 red pepper, diced
• 1 green pepper, diced
• 2 onion, diced
• 3 garlic cloves, minced
• 3 serrano peppers, diced (or any kind of peppers you like depending on how hot you want it)
• 1 small bunch of cilantro, minced for the top before serving
• 7 egg
• 1/2 cup milk
• 1 8oz. package of monterrey jack cheese, shredded
• 6 ounces of green salsa (salsa verde)

Preparation

Step 1

Preheat oven to 375. Pour chips into a 9x13 pan and crunch down a bit (this will also crack them into smaller pieces). Place oil in a large frying pan and add the vegetables you plan to use (the ones described in the ingredients list are ones I usually have on hand to use but any variety your family enjoys will work). Saute the vegetables until just soft and onions are translucent, about 8 minutes. Spread the vegetables over the chips and set aside. Whisk the eggs with the milk and scramble until soft, but not runny. Spread the scrambled eggs over the top of the vegetables in the pan. Sprinkle the shredded cheese over the eggs and add the salsa over the eggs. Bake at 375 for 15-20 minutes, until the cheese is melted. Sprinkle with minced cilantro before serving.