Sunday, February 7, 2010

Chilaquiles (Mexican Scrambled Eggs)

Use one corn tortilla cup up or torn into 1" square pieces for each egg used.

Heat oil in frying pan. Fry cut up tortillas until golden brown. Place on paper towels to soak up oil. Pour off the hot oil and add beaten eggs, slightly scramble. Add tortillas and cook, stirring until done.

Serve with avocado slices and fresh salsa. Good with a side of beans.

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