Key Lime Chilaquiles
1. Prepare outdoor grill for direct grilling over medium-high heat. Place tortillas on hot grill rack; cover and cook 4 minutes or until crisp, turning once. Coarsely crush tortillas (you should have about 3 cups).
2. In large nonstick skillet, heat skillet sauce to a simmer over medium heat; add crushed tortillas and toss to coat. Transfer tortilla mixture to serving dish; cover to keep warm. .
3. Wipe same skillet clean; spray with cooking spray. In medium bowl, whisk eggs; heat prepared skillet over medium heat 1 minute. Add eggs and cook undisturbed 1 minute; with heat-proof rubber spatula, stir eggs constantly and cook 3 minutes or to desired doneness. Makes about 5 cups. .
4. Top tortilla mixture with egg mixture, avocado, queso fresco and cilantro; sprinkle with pepper to taste and garnish with lime wedges, if desired.
- 19 g fat
- 377 mg Cholesterol
- 474 mg sodium
- 23 g Carbohydrates
- 6 g Fiber
- 5 g Sugars
- 1 g Added Sugars
- 16 g Protein
Shop Ingredients
Nutritional Information
- 19 g fat
- 377 mg Cholesterol
- 474 mg sodium
- 23 g Carbohydrates
- 6 g Fiber
- 5 g Sugars
- 1 g Added Sugars
- 16 g Protein
Directions
1. Prepare outdoor grill for direct grilling over medium-high heat. Place tortillas on hot grill rack; cover and cook 4 minutes or until crisp, turning once. Coarsely crush tortillas (you should have about 3 cups).
2. In large nonstick skillet, heat skillet sauce to a simmer over medium heat; add crushed tortillas and toss to coat. Transfer tortilla mixture to serving dish; cover to keep warm. .
3. Wipe same skillet clean; spray with cooking spray. In medium bowl, whisk eggs; heat prepared skillet over medium heat 1 minute. Add eggs and cook undisturbed 1 minute; with heat-proof rubber spatula, stir eggs constantly and cook 3 minutes or to desired doneness. Makes about 5 cups. .
4. Top tortilla mixture with egg mixture, avocado, queso fresco and cilantro; sprinkle with pepper to taste and garnish with lime wedges, if desired.