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Blue Corn Chilaquiles

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"This is a super-fast breakfast. It is scaled for one serving, just increase the portions to suite your needs. You can add whatever toppings you like, such as sliced avocados, guacamole, or sliced green onions."
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10 m servings 544
Original recipe yields 1 servings (1 serving)


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  1. Crack eggs in a bowl. Add salt and stir until well combined. Set aside.
  2. Heat salsa in a nonstick pan over medium-high heat to bubbling. Add tortilla chips and flip frequently to coat, 1 to 2 minutes. Transfer to a serving plate.
  3. Wipe out the pan and reduce heat to medium-low. Add butter and swirl around the pan to melt. Add eggs; stir frequently with a rubber spatula until scrambled to desired doneness, 3 to 5 minutes. Place cooked eggs on top of the plated tortilla chips. Top with shredded Cheddar cheese and sour cream.


  • Cook's Note:
  • If you want a heartier breakfast, after plating the corn chips, add 3 tablespoons of salsa back to the pan, heat until just bubbly, add sliced chicken or turkey, turning frequently 1 to 2 minutes and then plate before moving onto the eggs.

Nutrition Facts

Per Serving: 544 calories; 34.2 29 29.7 443 1614 Full nutrition

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