Strawberry Chilaquiles
little Hero
over 1 year ago
A delicious twist on traditional chilaquiles, this recipe features fresh strawberries for a sweet and savory flavor combination. Perfect for breakfast or brunch!
Cooking Time
30 minutes
Serving Size
4 servings
Nutrition Per Serving
Cal
350
Protein
15g
Fat
15g
Sat Fat
5g
Carbs
40g
Chole
200mg
Fiber
5g
Sugar
10g
Sodium
600mg
Ingredients
- 8 corn tortillas
- 1 cup sliced strawberries
- 1/2 cup crumbled queso fresco
- 1/4 cup chopped fresh cilantro
- 1/4 cup diced red onion
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 jalapeno, seeded and diced
- 1 cup salsa
- 4 large eggs
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Cut the corn tortillas into quarters and spread them out on a baking sheet. Bake for 10-15 minutes, or until crispy.
- In a large skillet, heat the vegetable oil over medium heat. Add the minced garlic and diced jalapeno, and cook for 2-3 minutes until fragrant.
- Add the salsa to the skillet and stir to combine with the garlic and jalapeno. Cook for an additional 2-3 minutes.
- Add the crispy tortilla chips to the skillet and toss to coat them in the salsa mixture. Cook for 2-3 minutes, until the chips are slightly softened.
- In a separate non-stick skillet, fry the eggs to your desired doneness. Season with salt and pepper.
- To serve, divide the chilaquiles onto plates. Top with sliced strawberries, crumbled queso fresco, chopped cilantro, and diced red onion. Place a fried egg on top of each plate.
- Enjoy your delicious strawberry chilaquiles!
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