Corn and Scallion Chilaquiles RecipeYum
Hey there! I’m enjoying a lovely week off, driving through northern Minnesota and going East, following the coastline of the western Great Lakes. Some of the highlights so far:
- Road tripping across the Iron Range in northern Minnesota
- Walking the memorial path honoring Senator Paul Wellstone, who died in a plane crash 2002 near Eveleth, Minnesota
- Strolling the streets and lakeside of Bayfield, Wisconsin
- Savoring every bite of this cinnamon-sugar donut from World’s Best Donuts in Grand Marais, Minnesota
Tomorrow, we’re off to Mackinac Island, Michigan. Can’t wait to get on bicycle (for the first time in a decade – yikes!) and enjoy the beauty of the island. I’ll be posting some photos to my Facebook page if you want to check them out.
About the Recipe
I’m always on the lookout for recipes that can be eaten any time of the day. This chilaquiles recipe fits the bill. Since it’s egg-based, it’s great for breakfast. But it would also be totally appropriate for lunch or dinner – or brunch or brinner.
This recipe is also great for using up odds and ends in the fridge. Eggs, scallions, frozen corn, and tortilla chips are food items I usually have on hand. Whenever possible, I try to use up food I have at hand at home instead of making a trip to the grocery store. This can save quite a bit of money in the long run.
I found this gem of a recipe from Martha Stewart Living Magazine. Give it a try it while this season’s sweet corn is still fresh.
Like what you see? Follow along on Instagram for more inspiration!
Corn and Scallion Chilaquiles Recipe
Yield: 6 servings
Cook Time: 8 minutes
Total Time: 15 minutes
- 1 tablespoon olive oil
- 4 scallions, chopped
- 1 tablespoon finely chopped jalapeño pepper
- 1 1/2 cups sweet corn kernels
- 1 teaspoon fine grain sea salt
- 6 large eggs
- 1 1/2 cups broken tortilla chips
- 1/2 cup Feta or cotija cheese
- Chopped tomato
- Chopped scallions
- Extra Feta or cotija cheese
- Tabasco sauce
- Homemade hot sauce
- Preheat oven to 400F. In a medium skillet, heat oil and add scallions and jalapeño pepper. Cook and stir for 1 minute. Add corn and salt and continue cooking for 1 minute, stirring occasionally.
- In a mixing bowl, whisk together eggs. Add chips and cheese. Pour egg mixture into skillet. Cook for 1 minute, just until the bottom layer of egg begins to set. Transfer skillet into preheated oven. Cook for an additional 6 minutes or so, just until eggs are set.
- Remove from oven and allow to stand for 10 minutes before serving. Serve with your choice of toppings and extra tortilla chips, for dipping.