AuthorMike EgrieCategory, DifficultyIntermediate
Key Lime Chilaquiles
Yields6 Servings
Prep Time15 minsCook Time10 minsTotal Time25 mins
 8 (6-inch) yellow corn tortillas
 8 oz Frontera® key lime taco skillet sauce
 12 large eggs
 1 large avocado, peeled, pitted and sliced
 ¼ cup crumbled queso fresco
 ¼ cup loosely packed fresh cilantro leaves
 Lime wedges for garnish (optional)
1

Prepare outdoor grill for direct grilling over medium-high heat. Place tortillas on hot grill rack; cover and cook 4 minutes or until crisp, turning once. Coarsely crush tortillas (you should have about 3 cups).

2

In large nonstick skillet, heat skillet sauce to a simmer over medium heat; add crushed tortillas and toss to coat. Transfer tortilla mixture to serving dish; cover to keep warm.

3

Wipe same skillet clean; spray with cooking spray. In medium bowl, whisk eggs; heat prepared skillet over medium heat 1 minute. Add eggs and cook undisturbed 1 minute; with heat-proof rubber spatula, stir eggs constantly and cook 3 minutes or to desired doneness. Makes about 5 cups.

4

Top tortilla mixture with egg mixture, avocado, queso fresco and cilantro; sprinkle with pepper to taste and garnish with lime wedges, if desired.

Ingredients

 8 (6-inch) yellow corn tortillas
 8 oz Frontera® key lime taco skillet sauce
 12 large eggs
 1 large avocado, peeled, pitted and sliced
 ¼ cup crumbled queso fresco
 ¼ cup loosely packed fresh cilantro leaves
 Lime wedges for garnish (optional)

Directions

1

Prepare outdoor grill for direct grilling over medium-high heat. Place tortillas on hot grill rack; cover and cook 4 minutes or until crisp, turning once. Coarsely crush tortillas (you should have about 3 cups).

2

In large nonstick skillet, heat skillet sauce to a simmer over medium heat; add crushed tortillas and toss to coat. Transfer tortilla mixture to serving dish; cover to keep warm.

3

Wipe same skillet clean; spray with cooking spray. In medium bowl, whisk eggs; heat prepared skillet over medium heat 1 minute. Add eggs and cook undisturbed 1 minute; with heat-proof rubber spatula, stir eggs constantly and cook 3 minutes or to desired doneness. Makes about 5 cups.

4

Top tortilla mixture with egg mixture, avocado, queso fresco and cilantro; sprinkle with pepper to taste and garnish with lime wedges, if desired.

Key Lime Chilaquiles
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