Ready in 30 minutes in one pan, my Chilaquiles recipe is a quick and easy!
Cut corn tortillas into triangles. In a small bowl, beat together eggs.
1
In non-stick skillet, drizzle a layer of oil over medium heat. Add the tortillas in batches. Fry on each side. Transfer to a towel-lined plate.
2
Pour in the eggs. Cook, breaking up the eggs into pieces, until scrambled but still retaining some moisture. Transfer to a plate and cover.
3
Place the crispy tortillas back in the skillet and cover with salsa. Stir to combine. Cook, stirring occasionally, for 5 minutes to thicken the mixture.
4
Add in the eggs, stirring to combine, and top with cheese. Cover the skillet and cook just long enough to melt the cheese.
5
Place the avocados, Greek yogurt, garlic powder and lime juice in a food processor. Process until smooth. Season with salt and pepper.
6
Serve Chilaquiles Rojos with avocado crema drizzled on top and desired toppings. Enjoy!