Nopales Chilaquiles
A wonderful breakfast with chopped cactus (nopales), onions, chips, eggs, cheese, and salsa. Chilaquiles is a classic Mexican breakfast but is SO fast and delicious it should be everywhere.
Equipment
Ingredients
- 1 leaf cactus (nopales), cleaned and chopped
- ½ small white onion, chopped
- ½ medium jalapeno, seeded and chopped
- 1 tablespoon olive oil
- 1½ cups tortilla chips
- 2 ounces cheddar cheese
- 2 ounces queso fresco
- ¼ cup salsa
- 3 large eggs
- Scallions, chopped
- Sour cream, Garnish
- Avocado, Sliced
Instructions
- Clean cactus by using a sharp knife to scrape off any thorns on the cactus leave. To clean the edges, it can be easiest to just chop off the edge of the cactus, exposing the center flesh. Once cactus is completely cleaned of thorns, chop into strips.
- In a large cast iron skillet over medium heat, add olive oil along with onions, cactus, and jalapeno. Cook for a few minutes to soften. Season with a pinch of salt.
- Add tortilla chips to the skillet and stir to combine. Continue to cook for another minute. Then add eggs and cheeses, pushing the chips around to ensure they are evenly distributed.
- Cover the skillet and turn heat down to low. Cook for five minutes until eggs are set completely and cheeses are melted.
- Garnish chilaquiles with scallions, salsa, sour cream, and sliced avocado. Serve while warm.
Nutrition
Serving: 1plate | Calories: 794kcal | Carbohydrates: 65g | Protein: 28g | Fat: 48g | Saturated Fat: 15g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 17g | Trans Fat: 0.3g | Cholesterol: 327mg | Sodium: 1002mg | Potassium: 438mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1117IU | Vitamin C: 6mg | Calcium: 509mg | Iron: 3mg