It is finally getting cooler outside in Texas. One of my favorite things to do on chilly weekend mornings is make a big breakfast. Recently, I have become obsessed with chilaquiles. This easy chilaquiles recipe can be eaten right away or stored in a Pyrex dish and reheated in the oven or microwave.
2 boneless, skinless chicken breasts
1 package chorizo (I like the spicy kind)
1/2 chopped onion
1/2 C salsa
1/2 C shredded Mexican blend cheese
Tortilla chips (I used 2 handfuls)
1. Boil chicken breasts until cooked through, let cool and shred. 2. While chicken is cooking, cook chorizo and onion until chorizo is cooked through. 3. Scramble eggs with chorizo and add salsa 4. Stir in shredded chicken 5. Add cheese 6. Stir in tortilla chips until they soften and add more as desired. 7. Top with fresh chopped tomato, sliced avocado, diced tomatoes and a drizzle of salsa
Make it the night before and impress your holiday guests with “breakfast nachos.”
Do you like chilaquiles? Leave me a comment below!