Chilaquiles

1. 1

   Cut tortillas into bite-sized pieces or strips. Peel and chop the tomato. Carefully remove the stem and seeds from the jalapeno and discard. Mince the jalapeno.

2. 2

   Heat oil in a medium skillet. Fry tortilla pieces until crisp. Pour off most of the oil, leaving just enough to cook the eggs. Salt the tortillas well.

3. 3

   Beat the eggs; mix in the tomato and jalapeno. Add to the skillet of crisp tortillas and scramble together until eggs are done.

4. 4

   Serve topped with sour cream and Monterey Jack cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.