Chilaquiles with a Weelicious Twist

October 30, 2008


I fell in love with The Handstand Cookbook series the first time I saw it. It’s the perfect gift for budding little chefs and parents who want to cook with their kids. There’s a Mexican cookbook kit, an Italian kit and Chinese on the way. The books are even arranged by levels of difficulty for each recipe so you know when you should give a little extra help.
I talked to the founder of the company, Yvette Garfield, about testing one of her recipes, but giving it a weelicious twist. I salivated from the first time I read her recipe for “Lasagna into Chilaquiles”. It reminded me of a dish that my Mexican “mother” made for me when I was an exchange student living in Toluca, Mexico, so I knew had to recreate it.
By adding baked blue corn chips instead of regular fried tortilla chips and adding a little milk to make the eggs even fluffier, it lightened the dish up a bit, but kept all of the intended yummy flavor. I made these for me, Kenya and a friend for breakfast and we all sat as happy as clams devouring our perfect chilaquiles. Ole!


Chilaquiles with a Weelicious Twist

5 from 1 voteSave RecipeSaved Recipe!Rate RecipePrint RecipeServings: 4Author: Catherine McCordPrep Time 3 minutes Cook Time 7 minutes Total Time 10 minutes


  • 1 small onion, diced
  • 1 Tbsp oil
  • 4 Cups Baked Blue Corn Chips (I used Guiltless Gourmet)
  • 6 eggs, beaten
  • 1/4 Cup milk
  • 1 1/2 Cups Mild Salsa (I used Pace Chunky Salsa)
  • 1 Cup Monterrey Jack Cheese, shredded
  • Sour Cream, optional
  • Guacamole, optional


  • Heat a large saute pan over low/medium heat. Saute onions until soft and translucent.
  • Whisk the eggs and milk together in a bowl.
  • Add the corn chips to the pan.
  • Pour the egg mixture over the corn chips and stir over low/medium heat for 1 minute.
  • Add the salsa and cheese and cook for 3-4 minutes, continually stirring the mixture until cheese is melted. .
  • Garnish with guacamole and sour cream and serve.


Calories: 420kcal | Carbohydrates: 27g | Protein: 21g | Fat: 26g | Cholesterol: 305mg | Sodium: 850mg | Fiber: 3g | Sugar: 6g Did you make this recipe?Mention @Weelicious or tag #weelicious!

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