• Breakfast Chilaquiles
Breakfast Chilaquiles
  • 40
  • 12
  • 180
  • 4

Breakfast Chilaquiles

  • Top with eggs for a tasty breakfast dish, or try it as a snack.
  • Nonstick cooking spray
  • 1⁄3 cup chopped onion
  • 3 cups chopped tomatoes
  • 2 jalapeño peppers, stemmed, seeded, and finely chopped
  • 2 cloves garlic, finely chopped
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • 8 (6-inch) corn tortillas, each cut into 6 wedges, crisped
  • ½ cup shredded reduced fat Cheddar and Monterey Jack (Mexican blend) or Cotija cheese

Optional Topping: 

  • Chopped fresh cilantro

  1. Spray a large saucepan with nonstick cooking spray. Add onion and cook over medium-high heat for 5 minutes until lightly brown, stirring often.
  2. Stir in tomatoes, peppers, garlic, oregano, and salt and cook for a few more minutes.
  3. Pour mixture into a blender container, cover with a tight fitting lid, and blend until smooth.
  4. Place mixture back into saucepan. Bring to a boil, and then simmer over medium heat for 5 minutes.
  5. Add crisp tortillas to saucepan; cook for 2 to 3 minutes more.
  6. Sprinkle with cheese then cover and let stand for a minute or so more to melt cheese.
  7. Serve immediately, topped with cilantro, if you like.

Makes 4 servings - 1 cup per serving.

Calories: 180
Total Fat: 5 g
Saturated Fat: 2 g
Trans Fat: 0 g
Cholesterol: 10 mg
Sodium: 420 mg
Total Carbohydrate: 29 g
Dietary Fiber: 5 g
Protein: 7 g