Chilaquiles Scramble Recipe

Eggs: The base of the scramble, providing protein and a creamy texture.

Tortilla chips: Adds crunch and a traditional Mexican flavor to the dish.

Salsa: Brings a zesty, tangy element that softens the chips and infuses the eggs with flavor.

Queso fresco: A crumbly, fresh cheese that adds a tangy, creamy finish.

Cilantro: Chopped fresh, it adds a burst of herbaceous freshness.

Olive oil: Used for cooking the chips and eggs, adding a subtle richness.

Salt: Enhances the flavors of all the ingredients.

Pepper: Adds a hint of spice and depth to the dish.

To achieve perfectly scrambled eggs, make sure to whisk them thoroughly until the yolks and whites are fully combined and slightly frothy. This will ensure a uniform texture. When adding the eggs to the skillet, reduce the heat to low to prevent them from cooking too quickly and becoming rubbery. Stir gently and continuously to create soft, creamy curds.

• eggs - Substitute with tofu: Tofu can be scrambled and seasoned to mimic the texture and flavor of eggs, making it a great plant-based alternative.

• tortilla chips - Substitute with baked pita chips: Baked pita chips offer a similar crunch and can be a healthier option with less oil.

• salsa - Substitute with pico de gallo: Pico de gallo provides a fresh, chunky texture and similar flavor profile, though it is less saucy.

• crumbled queso fresco - Substitute with feta cheese: Feta cheese has a similar crumbly texture and tangy flavor, making it a suitable replacement.

• chopped cilantro - Substitute with parsley: Parsley offers a fresh, slightly peppery flavor that can stand in for cilantro, especially for those who find cilantro too soapy.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a high smoke point, making it a good alternative for cooking.

• salt - Substitute with soy sauce: Soy sauce can add a salty, umami flavor, though it will also add a different depth of flavor.

• pepper - Substitute with cayenne pepper: Cayenne pepper can add a bit of heat along with the peppery flavor, though use sparingly to avoid overpowering the dish.

• Allow the chilaquiles scramble to cool to room temperature before storing. This prevents condensation, which can make the dish soggy.
• Transfer the cooled chilaquiles scramble to an airtight container. For best results, use a container that fits the amount of food snugly to minimize air exposure.
• Store the container in the refrigerator. The chilaquiles scramble will keep well for up to 3 days.
• If you plan to freeze the chilaquiles scramble, portion it into individual servings. This makes it easier to reheat only what you need.
• Wrap each portion tightly in plastic wrap or aluminum foil, then place the wrapped portions in a freezer-safe bag or container. Label with the date to keep track of freshness.
• Freeze the chilaquiles scramble for up to 1 month. Beyond this, the texture may degrade.
• To reheat, thaw the chilaquiles scramble in the refrigerator overnight. Alternatively, use the defrost setting on your microwave.
• Heat the thawed chilaquiles scramble in a skillet over medium heat until warmed through. Add a splash of salsa or a bit of olive oil to refresh the flavors.
• Garnish with fresh cilantro and a sprinkle of queso fresco before serving to revive the dish's original vibrancy.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Add the leftover chilaquiles scramble to the skillet.
  4. Stir occasionally to ensure even heating, cooking for about 5-7 minutes until heated through.
  5. If the tortilla chips have become too soft, you can add a few fresh ones for extra crunch.

• Microwave Method:

  1. Place the chilaquiles scramble in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap to retain moisture.
  3. Heat on medium power for 1-2 minutes.
  4. Stir the scramble and continue heating in 30-second intervals until thoroughly warmed.
  5. Top with fresh queso fresco and cilantro after reheating.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the chilaquiles scramble in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for about 15-20 minutes, or until heated through.
  5. Optionally, you can add a bit more salsa before reheating to keep it moist.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the chilaquiles scramble in a small oven-safe dish.
  3. Cover with aluminum foil.
  4. Heat for about 10-15 minutes, checking occasionally to ensure it doesn't dry out.
  5. Add fresh cilantro and queso fresco before serving.

• Skillet: A flat-bottomed pan used for cooking the tortilla chips and scrambling the eggs.

• Whisk: A tool used to beat the eggs with salt and pepper until well combined.

• Bowl: A container used to hold and mix the eggs before adding them to the skillet.

• Spatula: A utensil used to scramble the eggs and mix them with the softened tortilla chips.

• Measuring cups: Tools used to measure the exact amounts of tortilla chips and salsa.

• Measuring spoons: Tools used to measure the olive oil and chopped cilantro.

• Knife: A tool used to chop the cilantro.

• Cutting board: A surface used for chopping the cilantro.

• Serving plate: A dish used to serve the finished chilaquiles scramble.

Prep ingredients ahead: Chop cilantro and crumble queso fresco in advance to save time during cooking.

Use pre-made salsa: Opt for store-bought salsa to cut down on preparation time.

Whisk eggs early: Whisk your eggs with salt and pepper before you start cooking to streamline the process.

Heat skillet first: Preheat your skillet while you gather other ingredients to speed up cooking.

Keep chips handy: Measure out your tortilla chips beforehand so they’re ready to go when needed.