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5/5 - 1 Ratings
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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


  • 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


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.

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