Chilaquiles Frittata

About This Recipe

This recipe appears in: Chilaquiles, a Great Way to Use Hot Sauce and Leftover Tortillas


  • Canola oil
  • 6 (6-inch) corn tortillas, sliced into 1-inch strips
  • 1 cup smooth salsa or hot sauce
  • 6 eggs
  • 2 tablespoons crème fraîche or sour cream
  • Salt and freshly ground pepper
  • 2 chipotles chiles in adobo, thinly sliced
  • 1 poblano chile, rib and seeds removed, diced
  • 3 tablespoons cilantro, divided
  • 3 scallions, thinly sliced, divided
  • 1/2 cup cubed queso fresco cheese


  1. 1

    Preheat the oven to 350˚F. Fill a cast-iron or other ovenproof skillet with a 1/4-inch of canola oil, and warm over medium-high heat.

  2. 2

    Add tortilla strips to pan, and fry until golden, about 1 minute on each side. Drain on paper towels.

  3. 3

    In a large bowl, toss fried tortilla strips with salsa or hot sauce until well combined. Remove all but 1 tablespoon of remaining oil in the pan, and discard.

  4. 4

    In a small bowl, whisk the eggs, crème fraîche, salt and pepper with fork until just combined.

  5. 5

    Pour egg mixture into the skillet, add chiles, 1 tablespoon of cilantro and half of the scallions. Let excess sauce drip off tortilla strips, and add to egg mixture.

  6. 6

    Evenly distribute cheese on top of the frittata. Bake in oven until completely set, approximately 10 to 15 minutes.

  7. 7

    Finish by garnishing with remaining cilantro and scallions, as well as extra hot sauce. Serve hot or at room temperature.


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