October 15, 2013
A traditional Mexican breakfast, basic chilaquiles are made of tortillas, salsa and eggs. This version kicks it up a few notches with the addition of spicy jalapeno tuna and fresh vegetables.
Jalapeno Tuna Chilaquiles
- 1 can (5 ounce) Bumble Bee Prime Fillet Gourmet Flavors Albacore Tuna with Jalapenos and Olive Oil, lightly drained
- 1/2 cup enchilada sauce
- 1/2 jalapeno, thinly sliced
- 2 mini sweet peppers, thinly sliced
- 1/2 bag (20 ounce) thick cut tortilla chips
- 3/4 cup cheddar cheese, finely shredded
- 6 eggs
- salt and pepper to taste
- 1 tablespoon salsa
- 1 tablespoon green onions, thinly sliced
- 1 teaspoon sour cream
- Heat the oven to 400° F.
- Line a baking sheet with foil.
- Pour the enchilada sauce into a small saucepan. Add half the sliced jalapenos and half the sweet peppers to the sauce. Warm over medium heat until the sauce begins to simmer.
- Place the chips onto the baking sheet, and sprinkle half the cheddar cheese on top. Bake in the oven for 2 - 4 minutes, until cheese melts.
- In a medium skillet, scramble the eggs with the remaining jalapeno and sweet peppers. Season to taste with salt and pepper.
- In a large bowl, combine the eggs, tuna, chips and half of the enchilada sauce. Gently mix with a rubber spatula.
- Spread the remaining enchilada sauce onto the bottom of a serving platter.
- Top with the chilaquiles, then garnish with the remaining cheese, the salsa, sour cream and green onions.