Nacho chilaquiles
6
Points®
Total time: 12 min • Prep: 10 min • Cook: 2 min • Serves: 1 • Difficulty: Easy
If you’ll take just a few minutes for yourself in the morning, you can have a hearty, flavour-packed breakfast to start your day off right. Think of this as a plate of breakfast nachos—savoury chips slightly softened with salsa and topped with scrambled eggs, cheese, and avocado. You can easily scale the recipe up if serving two or more people; the eggs might take an extra minute to cook. And for those times when you need a super-speedy lunch or dinner idea, keep this recipe in your back pocket.
Ingredients
Cooking spray
2 spray(s)
Nacho cheese tortilla chips
19 gm
Fat free salsa
2 tbsp(s), divided
Egg
2 large
Kosher salt
1 pinch(es)
Cotija cheese
1 tbsp(s), crumbled
Avocado
¼ medium, thinly sliced
Cilantro
1 tsp(s), coarsely chopped (optional)
Instructions
1
In a medium bowl, toss the chips with 1 ½ tbsp salsa. Arrange the chips on a plate.
2
Coat a small nonstick skillet with cooking spray and heat over medium-low heat. In a small bowl, whisk together the eggs and salt. Add the egg mixture to the pan; cook, stirring constantly to scramble, until desired degree of doneness, 1 to 2 minutes. Top the chips with the eggs, remaining 1 ½ tsp salsa, cheese, avocado, and cilantro, if desired.
3
Makes 1 serving.
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