Bumble Bee® Jalapeño Tuna Chilaquiles

Bumble Bee® Jalapeño Tuna Chilaquiles


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Spice up your weeknight dinner with this Jalapeno Tuna Chilaquiles recipe from Bumble Bee.®

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Time needed

20 min cooking

Serving Size / Yield

2 servings


  • 1 5-oz can Bumble Bee® Prime Fillet® Gourmet Flavors Albacore Tuna with Jalapeños and Olive Oil, lightly drain the oil and discard
  • ½ C. enchilada sauce
  • ½ jalapeño, thinly sliced
  • 2 mini sweet peppers, thinly sliced
  • ½ full-size (approximately 20-oz.) bag thick-cut tortilla chips
  • ¾ C. queso fresco, finely crumbled, or ¾ C. cheddar cheese, finely shredded
  • 6 whole eggs
  • Salt and pepper to taste
  • 1 Tbs. salsa (optional)
  • 1 tsp. sour cream or light sour cream (optional)
  • 1 Tbs. green onions, thinly sliced (optional)
  • 3-4 cilantro leaves, torn (optional)

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Heat the oven to 400 F and line a baking sheet with aluminum foil to avoid extra clean up. Add half of sliced jalapeño and sweet peppers to enchilada sauce and warm on stove top until mixture simmers. Lay chips on the foil-lined baking sheet, sprinkle with half of the queso fresco and warm in the oven for 2-4 minutes. Scramble the eggs and remaining half of sliced jalapeño and sweet pepper mix using cooking spray or butter. Season with salt and pepper. Put the scrambled eggs and peppers into the mixing bowl, add the tuna, chips and half of the enchilada sauce and gently toss using a rubber spatula. Try not to break the chips into small pieces. Pour the remaining half of enchilada sauce on the bottom of the serving dish. Stack the eggs and chips mixture on top. Finish with the remaining cheese, salsa, sour cream, green onions and cilantro leaves.

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