Tiffany I spent much of study abroad following our Mexican band boyfriends
from bar to bar
gig to gig.

Emerging in the wee hours of the morning to cram into a beat up VW
-the band, us, and all the equipment
with ranchero music playing full blast, as we laughed and sang
living la vida buena.

We LOVED Los Sapos in Puebla! {Picture from Mexico Desconocido}

In addition to following our hearts, we also followed our stomaches.
-Eating our way across the precious landscape of Mexico, sailing over bumpy roads in second classes buses, eating Chupa Chups and spicy Cheetos.
We ate greasy cemitas from tiny diners that had seen better days and labored over giant plates of enchiladas suizas at great Poblano restuarants, blowing our already diminshed budgets.
We sat in the sunshine of the zocalo eating fresh pan y sala with the sound of mariachis not too far in the distance.

fyi-these are not the band boyfriends ;)

The wonderful food we ate is a list too long to ever recreate.
Let’s just say I came home that summer only fitting into my one pair of elastic waisted black pants.

I left our Mexican band life debauchery in Mexico, but my love of the food has never died.
Especially for chilaquiles.
The big plates of semi-crunchy chips topped with onions and fresh salsa, swimming in crema Mexicana. Hmm…
The moment I land on Mexican soil I start scoping for chilaquiles.

Of course, they are a rare treat, as I want to be able to wear button-up pants these days.
That’s why on a chilly fall morning when the boys and Andy were downstairs, I recreated my love of chilaquiles for a Mexican breakfast-the skinny way.

Buen Provecho!


Here’s What  You Need: (Serves 2)
3 corn tortillas cut into strips
1 cap of vegetable oil
4 eggs whisked with a dash of ff milk
1/2 avocado, cubed
1/2 onion
Shredded Mexican cheese blend
Good quality salsa (preferably fresh)
Sea salt
Optional: Queso fresco, ff plain Greek yogurt

Here’s What You Do:
Preheat a pan over medium to medium high and add the oil to warm to hot. Stir in the tortilla pieces turning frequently adding salt. When they start to turn a bit golden and crisp up, divide them between two small plates. Add the avocado to the egg mixture, using your fork to mash the avocado. Set aside. Add the onion to the still hot pan, stirring for a couple of minutes or until it starts to soften. Add egg mixture and let it set slightly before adding about a TBS of cheese, stirring around. Top the chips with the eggs, followed by the salsa, cilantro and any extra toppings.

Kid Tip:
Serve your children this deconstructed-scrambled eggs, tortilla, avocado or make it into a breakfast quesadilla!

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  1. That sounds like so much fun! I dated my share of band guys, but only in the states. In college I waitressed at a place that had the best Chilaquiles. I’ll have to give your recipe a try :)

  2. These look delicious Bree! PINNED.

  3. Amee says:

    Bree! So delicious!!! I added you to my blogroll. I love your recipes!! 😉

  4. Now that i think about it i have never made my own chilaquiles before but with this wonderful post I think I shall just do that this week:)

  5. This breakfast sounds way better than the one I ate this morning! I think my husband would love it too!

  6. I love, love, LOVE your chilaquiles, Bree! I just want to LICK THE SCREEN (you don’t think anyone will notice, do you?)!!!

  7. Aggie says:

    Oh I discovered these a couple years ago but have only made once – so delicious!! Thanks for reminding me, it’s a perfect breakfast for dinner too!


  1. […] So here we go… Kick off the day with this awesome Mexican Breakast Pizza! Oh but these Chilaquiles make a pretty amazing breakfast […]

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