Buffalo Chilaquiles

Recipe by: Eggland's Best

Tortilla chips are simmered in buffalo salsa and served with Eggland’s Best fried and scrambled eggs, black beans, avocado, and ranch drizzle.

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Buffalo Chilaquiles

2 tbsp oil

½ tsp salt

¼ tsp freshly ground pepper

7 oz enchilada sauce

4 oz buffalo sauce

1 can, black beans, rinsed

1.5 cups thick tortilla chips

Garnish

2 tbsp oil

2 Eggland’s Best Eggs

1.5 oz ranch dressing

1 avocado, sliced

Chopped cilantro

1 lime, cut into wedges

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Buffalo Chilaquiles

Whisk together 4 EB eggs with salt and pepper. Heat oil in a non-stick skillet over
medium heat. Add the Eggland’s Best eggs to the pan and cook gently pulling the
edges in until soft, creamy and scrambled, set aside.
In a large skillet, heat the enchilada sauce over medium heat. Stir through the buffalo
sauce and the black beans to heat through.
Fold in the tortilla chips until coated in the sauce.
Add the scrambled EB eggs to the tortillas and fold through to combine.

Garnish

Heat a non-stick skillet over medium-low heat with oil. Crack the Eggland’s Best eggs
into the skillet. Cook on medium-low, and as the whites begin to set, spoon the oil over
the whites until cooked through.
Serve the Chilaquiles drizzled with ranch sauce and sliced avocado. Top with the
Eggland’s Best fried eggs and chopped cilantro.