Two Must-Make Mexican Breakfasts: Chilaquiles Rojos and Migas con Huevos
By: Sheri Wetherell
Published: February 21, 2014

Chilaquiles and Migas con Huevos are delicious and easy-to-make Mexican breakfasts where tortilla chips, often leftover, are the common ingredient. Chilaquiles is a simple dish of tortillas cooked in either a red chile or green tomatillo sauce and topped with fresh crema and queso fresco, a soft and mild cheese. Migas con huevos is a scrambled egg and tortilla dish often with the addition of sautéed bell peppers, tomatoes, onions and chiles. Chicken and thinly sliced onions are commonly added to both dishes, and a side of refried beans in our opinion is always a must!
 Chilaquiles Rojos (Red Chilaquiles)
	Serves 2-4
	For the tomato sauce:
	1 28-ounce can whole or diced tomatoes
	2 jalapeños, stemmed, seeded and chopped (optional)
	1/2 white onion, chopped
	1 clove garlic, chopped
	1 tablespoon vegetable oil
	1/2 teaspoon salt
	For the chilaquiles:
	1 cup chicken broth
	8 corn tortillas (sliced into strips) or about 4 cups tortilla chips
	Thinly sliced onion for garnish
	Mexican queso fresco cheese, crumbled (or Monterey Jack)
	1/4 cup crema (or sour cream or crème fraîche )
	To make the sauce, add the tomatoes, jalapeño, onion, and garlic to a food processor or blender and process until smooth.   Over medium-high heat, heat oil in a skillet. Slowly add the tomato chile sauce and cook for about 5 minutes, stirring constantly. Turn the heat to low and season with salt.   Add the tortilla strips and stir until coated with sauce; cover and let cook for about 5 minutes.  
	Divide among 2-4 plates, top thinly sliced onions, queso fresco, cream/sour cream, and serve. Also excellent with chicken and cilantro! 
 Migas con Huevos
	Serves 2-4
	1/2 tablespoon vegetable oil 
	1 medium white onion, chopped 
	1 red bell pepper, diced
	 2-3 green onions, white and green parts, chopped 
	1 medium jalapeño, seeds and ribs removed and finely chopped 
	8 eggs, beaten 
	4 large handfuls of tortilla chips, lightly broken up 
	Kosher salt
	 1 cup Monterey Jack cheese, shredded  (optional)
	Optional garnishes and sides:  refried beans , salsa , limes (quartered), extra tortilla chips
	Heat oil in a large skillet over medium-high heat. Add onions and cook until lightly browned. Add pepper, green onions, and jalapeño and continue to cook until softened, 2-3 minutes.
	Meanwhile, place the eggs in a large bowl and whisk until smooth.  Lower the heat to medium-low, add the eggs and stir to incorporate. Add tortilla chips and gently stir breaking up the eggs to create a scramble. Season with salt, sprinkle with cheese, and serve.