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Tortilla Skillet

Mexican.Chef's picture
  6 inch tortillas 6
  Cooking oil 4 Tablespoon
  Slightly beaten eggs 4
  Salt 1⁄4 Teaspoon
  Red chili sauce 2 1⁄4 Cup (36 tbs) (Mexican Type Also Called Salsa De Chile Rojo)
  Crumbled soft mexican cheese/Crumbled farmer cheese 6 Ounce (1 1/2 Cups)
  Water 1⁄2 Cup (8 tbs)
  Sliced green onion 1⁄4 Cup (4 tbs)

Tear tortillas in 1 1/2-inch pieces.
Heat 1/2 inch oil in heavy saucepan or deep skillet.
Fry tortilla pieces in hot oil for 45 to 60 seconds or till crisp and golden.
Remove with slotted spoon; drain on paper toweling.
Pour all but 2 tablespoons oil from skillet; return tortillas to skillet.
Stir in eggs and salt; cook and stir till tortillas are coated and eggs are set.
Stir in Salsa de Chile Rojo, 1 cup of the cheese, the water, and half the onion.
Simmer, uncovered, for 15 minutes.
Turn into serving dish; top with remaining cheese and onion.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 793 Calories from Fat 566

% Daily Value*

Total Fat 65 g100.4%

Saturated Fat 18 g90.1%

Trans Fat 0 g

Cholesterol 256.1 mg85.4%

Sodium 2822.9 mg117.6%

Total Carbohydrates 35 g11.6%

Dietary Fiber 13.6 g54.2%

Sugars 4.2 g

Protein 20 g40%

Vitamin A 10% Vitamin C 3.4%

Calcium 35.4% Iron 11.7%

*Based on a 2000 Calorie diet

Tortilla Skillet Recipe