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Chilaquiles Frittata

Chilaquiles Frittata takes two yummy breakfast dishes and combines them into one. All the flavors you love in chilaquiles, stuffed into a frittata!
Print Recipe
Cook time 25 minutes
Total time 35 minutes

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!