I love southwest Breakfast for Dinner Dishes. Huevos Rancheros are a regular on my table any time of day – and chilaquiles are right up there, too.
This skillet version is a great desperation dinner – and takes about 20 minutes from start to finish.
This version has two of my favorite southwest ingredients – corn and green onions. I can put green onions in everything – and I almost always use them any time a recipe calls for any kind of onion.
The flavors are my favorites and the textures are amazing as well – salty chips and creamy eggs, with the burst of corn kernels and grassy green onions. Corn grilled on the BBQ would be most excellent in this. Don’t you just love corn season?
Happy Meatless Monday, Amigos!
— posted by Donna
- 1 tablespoon butter
- 8 green onions, thinly sliced
- 1 jalapeno pepper, minced
- 2 cups corn kernels
- 1 teaspoon salt
- 10 large eggs
- ½ cup Mexican cream (or ½ cup sour cream with 2 tablespoons water)
- 3 cups broken tortilla chips
- 2 ounces queso fresco cheese for garnish
- ½ cup diced cilantro for garnish
- In a large deep skillet over medium high heat, cook green onions and jalapeno in butter. Add in corn kernels and salt and cook until water has evaporated.
- Mix together the eggs and crema. Stir in tortilla chips. Stir this egg mixture into the skillet mixture and then turn heat off. Let cook for a minute or two, until almost set in center.
- Broil in oven about 6 inches from heat for just a minute or two until lightly browned on top. Serve immediately.