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Tortilla Casserole with Eggs and Red Chile Sauce |
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Serves: 4 Print this Recipe(Chilaquiles con Huevos) Category: Egg Dishes Homey casseroles called chilaquiles are made of crisp fried tortilla strips or triangles mixed with sauces and other ingredients. This breakfast version features eggs and red chile sauce. Basic Red Chile Sauce 6 (6- to 7-inch) corn tortillas, cut into strips, about 1/2-inch wide Vegetable oil for frying 3 large eggs, beaten 1/2 teaspoon salt, or to taste 1/4 cup grated queso fresco (fresh Mexican cheese) 1/3 to 1/2 cup sour cream (optional) 1. Prepare the red chile sauce and keep warm. Pour oil into a large deep skillet to a depth of about 1/4 inch. When the oil is hot, fry the tortilla strips, in batches, until golden brown. Drain on paper towels. 2. Pour off all but 1 tablespoon of the oil from the skillet. Add the beaten eggs and salt. Cook, stirring, until just beginning to set, about 2 minutes. Add the tortilla strips and the heated chile sauce. Mix gently until the tortillas soften and absorb the sauce, about 2 minutes. Sprinkle the top with cheese and drizzle with sour cream, if desired. Serve hot. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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