Chilaquiles bake
4
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
This spin on a classic Mexican dish is comfort food at its best and a great way to use up left over tortilla chips. We’ve used a Mexican cheese blend for the full flavour experience, but if you can’t find it, swap in mozzarella or tasty cheese.
Ingredients
Canned black beans, rinsed, drained
80 g
Tortilla chips
60 g, broken
Grated Mexican cheese blend
⅓ cup(s), (35g)
Egg(s)
6 medium
Tomato-based salsa
130 g
Chilli powder
2 tsp
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 180°C. Lightly spray 4 x 1 cup (250ml) capacity ovenproof ramekins with oil.
2
Divide beans, tortilla chips and cheese evenly among prepared ramekins. Whisk eggs, ⅓ cup (75g) salsa and chilli powder in a medium bowl. Season with salt and pepper. Pour evenly into ramekins.
3
Place ramekins onto a baking tray and bake for 30 minutes or until eggs are just set. Top evenly with remaining salsa. Serve warm.
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