Corn and Scallion Chilaquiles

Name: Corn and Scallion Chilaquiles
Prep time: 25 min
Total time: 25 min
Ingredients: 1 tablespoon bacon fat or unsalted butter; 6 scallions, white and pale-green parts only, finely chopped (about ¼ cup); 1 tablespoon minced jalapeno chile (from ½ jalapeno); 2.5 cups fresh or leftover grilled corn kernels (from 3 to 4 ears); 1 teaspoon coarse salt; 12 large eggs; 3 cups broken tortilla chips, plus whole chips for serving; 2.5 ounces cotija or any cheese, crumbled into large pieces or grated (about ½ cup; optional); Cilantro sprigs, for garnish; Avocado slices, for serving; Cherry tomatoes, for serving

3.0

(27)

By

Martha Stewart Editors

Updated on March 28, 2018

Prep Time:

25 mins

Total Time:

25 mins

Servings:

6

Ingredients

1 tablespoon bacon fat or unsalted butter
6 scallions, white and pale-green parts only, finely chopped (about ¼ cup)
1 tablespoon minced jalapeno chile (from ½ jalapeno)
2 ½ cups fresh or leftover grilled corn kernels (from 3 to 4 ears)
1 teaspoon coarse salt
12 large eggs
3 cups broken tortilla chips, plus whole chips for serving
2 ½ ounces cotija or any cheese, crumbled into large pieces or grated (about ½ cup; optional)
Cilantro sprigs, for garnish
Avocado slices, for serving
Cherry tomatoes, for serving

Directions

Preheat broiler with rack in top third of oven. Melt bacon fat in a large skillet over mediumhigh heat. Add scallions and chile and cook, stirring, 1 minute. Add corn and salt and cook, stirring, 1 minute.
Whisk together eggs in a large bowl and stir in chips. Add to skillet with corn and cook, stirring, until bottom starts to set but is still wet, about 1 minute. Stir and transfer to a broiler-proof 8-by-11 1/2-inch baking dish; broil until eggs are set, about 2 minutes. Scatter cheese on top and let stand 10 minutes. Garnish with cilantro sprigs and serve with chips (tuck some into the top), avocado, and tomatoes.