15 minutes
Cook Time
5 minutes
Cooking Level


  • For the pico de gallo:
  • 1 cluster Pure Flavor® Tomatoes On-the-Vine, diced
  • 2 Pure Flavor® Stingrays Pencil Hot Peppers, diced
  • 1 white onion, diced
  • 1 tbsp lime juice
  • Handful of cilantro, chopped
  • Sea salt, to taste
  • For the chilaquiles:
  • 2 Pure Flavor® Stingrays Pencil Hot Peppers, sliced
  • 6 large eggs
  • 1 avocado, thinly sliced
  • 5 oz corn tortilla chips
  • 1 cup shredded Monterey Jack cheese
  • 2 tbsp cilantro, chopped
  • ½ tbsp olive oil
  • Sea salt, to taste
  • Sour cream, for serving
  • Lime wedges, for serving


Step 1

First prepare the pico de gallo. In a bowl, combine onion, peppers, lime juice and salt. Let sit for 5 minutes. Dice the tomatoes and cilantro. Mix in the tomatoes and cilantro and set aside.

Step 2

Crack and whisk eggs. In oven-safe 12” nonstick skillet, heat oil on medium. Add eggs and gently scramble 3 to 4 minutes or until set. Transfer to bowl and set aside.

Step 3

Preheat broiler. Spread half the chips in the same skillet. Sprinkle with half the cheese. Top with remaining chips and cheese, then eggs and peppers. Broil until cheese has melted and chips begin to brown, 1 to 2 minutes.

Step 4

Remove from the oven; top with avocado, pico de gallo and cilantro. Serve with sour cream and lime wedges, if desired.

Read Reviews

Write a Review


Javascript is required to submit this form.

Close message box.