Corn and Scallion Chilaquiles

Prep Time:
25 mins
Total Time:
25 mins


  • 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


  1. 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.

  2. 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.

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