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Chilaquiles Scramble

Rated as 3.67 out of 5 Stars

"My landlady in Mexico used to make chilaquiles when she had stale tortillas. She always scrambled the eggs in, instead of the more typical fried egg on top. It's a very flexible recipe, so use what you have on hand for a yummy brunch dish."
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35 m servings 428
Original recipe yields 4 servings


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  1. Heat 1 tablespoon olive oil in a saute pan over medium-high heat. Add onion and jalapeno. Cook, stirring occasionally, until onion appears translucent, about 4 minutes. Add tomato and garlic; cook and stir for 1 minute. Add salsa and scrape any browned bits off the bottom of the pan. Season with cumin, salt, and pepper. Reduce heat and simmer for 2 minutes. Add tortilla chips to the pan and stir until coated with sauce.
  2. Heat remaining oil in a separate pan over medium-high heat. Whisk eggs together and pour into the hot pan; cook until starting to set, about 2 minutes. Scrape cooked egg off the edges and fold into the center. Cook until eggs are halfway cooked but still runny, 2 to 3 minutes more. Fold into the tortilla chip mixture. Keep stirring to finish scrambling the eggs, about 2 minutes. Add Cotija cheese and turn off heat.
  3. Divide egg mixture onto plates. Garnish with avocado, cilantro, and sour cream.


  • Cook's Notes:
  • Instead of chips, you can cut up 6 to 10 tortillas and fry them up.
  • Substitute Jack, Cheddar, or Oaxacan cheese for the Cotija, if preferred.
  • Use 10 cherry tomatoes instead of a tomato, if desired.

Nutrition Facts

Per Serving: 428 calories; 31.5 24.1 14.8 253 616 Full nutrition

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This is a delicious version of chilaquiles. They are so savory but not overly seasoned. I reduced the amount of garlic, though. I did not use two skillets. I just pushed the mixture to one side ...

I believe more than 5 eggs were needed or a little less tortilla chips wasn't creamy enough for me. But it was still very good all I did was cook some more eggs.