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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This dish is a twist on chilaquiles, a tortilla-based hash. It's great served with salsa for breakfast. Ingredients:
1 tablespoon corn oil |
3 5- to 6-inch tortillas, halved, cut crosswise into 1/2-inch-wide strips |
4 eggs, beaten to blend |
1/4 cup canned diced green chilies |
2 tablespoons chopped fresh cilantro |
hot pepper sauce (such as tabasco) |
Directions:
1. Heat oil in heavy medium nonstick skillet over medium heat. Add tortillas and stir until softened, about 1 minute. Add eggs, chilies, and cilantro. Stir until eggs are softly set, about 3 minutes. Season with hot pepper sauce, salt and pepper.
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