Food & Cooking Recipes Recipes by Region Mexican-Inspired Recipes Corn and Scallion Chilaquiles 3.0 (27) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 28, 2018 Print Rate It Share Share Tweet Pin Email 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. Rate it Print