COVID-19 and your eggs: an update from us
chilaquiles
Arrow Created with Sketch. Back to The Recipes

Chilaquiles

  • Meals
  • Snacks and Apps
Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch.
5/5 - 1 Ratings
PRINT Page 1 Created with Sketch.
Prep Time 5 minutes
Cook Time
Serving Yield 3 servings

This traditional Mexican dish is as beautiful as it is tasty. Though it's tough to go wrong with these ingredients, the key to great chilaquiles is to let the chips and red chili get to know eachother for awhile in the oven. This results in both crispy and soft tortilla textures bathed in warm, slightly spicy sauce - the perfect venue for fried eggs and tangy queso fresco. The finished product? Peaks and valleys of Mexican comfort food.

By: Foodness Gracious

Ingredients

  • 3 Pete and Gerry’s Organic Eggs
  • 1 12-ounce bag tortilla chips
  • 1/2 cup red chili sauce
  • 2 tablespoons coconut oil
  • 1/2 avocado, diced
  • 1/2 cup fresh cilantro, chopped
  • 3/4 cup queso fresco, crumbled
  • 3 tablespoons Mexican crema
  • Fresh salsa for dipping

Directions

Step 1

Preheat the oven to 400F.

Step 2

Layer the chips on a baking pan lined with parchment paper. Drizzle half of the chili sauce over the chips and bake for 10 minutes.

Step 3

While the chips are baking, heat the coconut oil in a nonstick pan on medium heat.

Step 4

Place the eggs into the pan and cook until the yolks are almost set.

Step 5

Transfer the chips carefully to a large plate.

Step 6

Place the eggs over the top of the chips. Sprinkle on the diced avocado, crumbled cheese, and chopped cilantro.

Step 7

Drizzle some crema and the remaining chili sauce over the dish and serve with fresh salsa on the side.

Rate this Recipe
Share this Recipe

How much did you enjoy this recipe?

How much did you enjoy this recipe? Rate it from 1-5 to let us know!

x

COMMENTS

* Required

RESPONSES

Related Recipes

Huevos Rancheros

  • Low Carb
  • Meals

Healthy Mexican Frittata with Pico de Gallo

  • Meals
  • Low Carb
  • Snacks and Apps

Breakfast Enchiladas

  • Farmer Favorite
  • Meals

Huevos Rancheros

  • Low Carb
  • Meals

Healthy Mexican Frittata with Pico de Gallo

  • Meals
  • Low Carb
  • Snacks and Apps

Breakfast Enchiladas

  • Farmer Favorite
  • Meals

Chilaquiles

Prep Time 5 minutes
Cook Time
Serving Yield 3 servings

This traditional Mexican dish is as beautiful as it is tasty. Though it's tough to go wrong with these ingredients, the key to great chilaquiles is to let the chips and red chili get to know eachother for awhile in the oven. This results in both crispy and soft tortilla textures bathed in warm, slightly spicy sauce - the perfect venue for fried eggs and tangy queso fresco. The finished product? Peaks and valleys of Mexican comfort food.

By: Foodness Gracious

Ingredients

  • 3 Pete and Gerry’s Organic Eggs
  • 1 12-ounce bag tortilla chips
  • 1/2 cup red chili sauce
  • 2 tablespoons coconut oil
  • 1/2 avocado, diced
  • 1/2 cup fresh cilantro, chopped
  • 3/4 cup queso fresco, crumbled
  • 3 tablespoons Mexican crema
  • Fresh salsa for dipping

Directions

Step 1

Preheat the oven to 400F.

Step 2

Layer the chips on a baking pan lined with parchment paper. Drizzle half of the chili sauce over the chips and bake for 10 minutes.

Step 3

While the chips are baking, heat the coconut oil in a nonstick pan on medium heat.

Step 4

Place the eggs into the pan and cook until the yolks are almost set.

Step 5

Transfer the chips carefully to a large plate.

Step 6

Place the eggs over the top of the chips. Sprinkle on the diced avocado, crumbled cheese, and chopped cilantro.

Step 7

Drizzle some crema and the remaining chili sauce over the dish and serve with fresh salsa on the side.