Chilaquiles III

Chilaquiles III

19 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m

“This is a mixture of eggs, corn tortillas and chiles. It is a favorite breakfast dish. Serve hot accompanied by some refried pinto beans and flour tortillas. Enjoy!”

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Adjust Servings

Original recipe yields 4 servings


  1. Heat the oil in a medium skillet over medium heat, and fry the tortillas until lightly browned and crisp.
  2. Mix the onion, tomato, and serrano chile peppers into the skillet. Season with salt and pepper. Continue to cook and stir until onions are tender.
  3. Stir the eggs into the skillet, and cook until firm.

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Reviews (19)

Rate This Recipe


Delicious! We used stale tortilla chips rather than frying tortillas, and added them right at the end just before the eggs were fully cooked. No cheese needed--this is tasty as is!



My family loves these. I've torqued the recipe depending upon what I have in my fridge. Instead of a fresh tomato, I've used a half a can of cut up tomatoes. Instead of fresh chiles, I've used a can of diced mild green chiles or diced jalapenos. Yum!



We just made this for brunch with friends and everyone loved it! Easy, great, and no leftovers.

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Amount Per Serving (4 total)

  • Calories
  • 205 cal
  • 10%
  • Fat
  • 11.7 g
  • 18%
  • Carbs
  • 14.7 g
  • 5%
  • Protein
  • 11.3 g
  • 23%
  • Cholesterol
  • 317 mg
  • 106%
  • Sodium
  • 216 mg
  • 9%

Based on a 2,000 calorie diet



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Feta Eggs


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Perfect Scrambled Eggs