Breakfast is my favorite meal of the day, but do you know what’s better than breakfast? Breakfast for dinner! Breakfast dishes are always easier to whip up, and are best on those nights when you don’t feel like spending hours in the kitchen cooking supper. This Chilaquiles Frittata takes two of my favorite dishes and combines them into one fast and easy meal!
We’re taking a little help from the store by using canned spicy tomato sauce (Tip: You can find a Mexican style tomato sauce in the same aisle as the other canned tomato goods).
Once the chilaquiles are done, add the whisked eggs, and pop into the oven. I like frittatas because you can let the oven do all the work for you.
Once the chilaquiles frittata comes out of the oven, top it with some garnishes. I like to use cilantro, radishes, and queso fresco. You can find queso fresco in the cheese section of your grocery store. It’s usually by the fresh salsas or chorizo. If you can’t find it, you can just omit it.
Feel free to mix in other ingredients, like black beans and sliced peppers. You can also top the frittata with sour cream, pickled jalapeños, or avocados. It’s the perfect brunch recipe. Give it a try and let us know what you think by commenting below. Enjoy!
Chilaquiles Frittata
Ingredients
- 1 tablespoon vegetable oil
- 2 7oz cans Mexican hot style tomato sauce
- 4 cups 4 handfuls tortilla chips
- 1/2 cup monterey jack cheese shredded
- 10 large eggs
- 2 tablespoons milk or cream
- 1 teaspoon salt
- 1 teaspoon black pepper
- sliced radishes for garnish
- fresh cilantro for garnish
- 1/4 cup crumbled queso fresco for garnish (optional)
Instructions
- Preheat oven to 375°F.
- In an oven-safe skillet (cast iron), heat the oil and tomato sauce, over medium heat. Cook for a few minutes until bubbly and slightly reduced. Add the chips a bit at time, tossing with tongs to fully coat in sauce. Continue to toss and cook until the sauce has absorbed. Remove from heat.
- In a large bowl, whisk together the eggs, milk, salt and pepper, and add to the skillet over the chilaquiles. Top with the monterey jack cheese and bake for about 20 to 25 minutes, or until puffed and golden brown. Remove from the oven and top with desired garnishes. Cut and serve right away. Enjoy!
