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.
Canned black beans, rinsed, drained
60 g, broken
Grated Mexican cheese blend
⅓ cup(s), (35g)
1 x 3 second spray(s)
- Preheat oven to 180°C. Lightly spray 4 x 1 cup (250ml) capacity ovenproof ramekins with oil.
- 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.
- Place ramekins onto a baking tray and bake for 30 minutes or until eggs are just set. Top evenly with remaining salsa. Serve warm.
Add it: Serve topped with a dollop of light sour cream and sliced jalapenos for an extra kick. Foodie fact: Chilaquiles is a traditional Mexican breakfast that usually consists of deep-fried tortillas that are then cooked in salsa and topped with fried eggs and cheese. We’ve lightened up this version so it’s PersonalPoints friendly.