Ingredients
- 3 Pete & Gerry’s 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
Servings: 3
Amount Per Serving
- Calories 890
- Fat Cal. 470
- Total Fat 53g (82% DV)
- Sat. Fat 17g (85% DV)
- Trans Fat 2.5g
- Cholest. 215mg (72% DV)
- Sodium 930mg (39% DV)
- Total Carb. 86g (29% DV)
- Fiber 9g (36% DV)
- Sugars 5g
- Protein 22g
- Vitamin A (30% DV)
- Vitamin C (30% DV)
- Calcium (35% DV)
- Iron (20% DV)
- Vitamin D (20% DV)
Percent Daily Values (DV) are based on a 2,000 calorie diet.
For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.
Prep Time: 5 minutes
Cook Time: 15 minutes
Yield: 3 servings
Ingredients
- 3 Pete & Gerry’s 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
Servings: 3
Amount Per Serving
- Calories 890
- Fat Cal. 470
- Total Fat 53g (82% DV)
- Sat. Fat 17g (85% DV)
- Trans Fat 2.5g
- Cholest. 215mg (72% DV)
- Sodium 930mg (39% DV)
- Total Carb. 86g (29% DV)
- Fiber 9g (36% DV)
- Sugars 5g
- Protein 22g
- Vitamin A (30% DV)
- Vitamin C (30% DV)
- Calcium (35% DV)
- Iron (20% DV)
- Vitamin D (20% DV)
Percent Daily Values (DV) are based on a 2,000 calorie diet.
For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.
This traditional Mexican dish is as beautiful as it is tasty. Though it's tough to go wrong with such flavorful ingredients, the key to great chilaquiles is to let the chips and red chili get to know each other for awhile in the oven. This results in both crispy and soft tortilla textures bathed in warm, slightly spicy sauce - a perfect venue for fried eggs and tangy queso fresco. The finished product? Peaks and valleys of pure Mexican comfort food.
Directions
- Preheat the oven to 400F.
- 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.
- While the chips are baking, heat the coconut oil in a nonstick pan on medium heat.
- Place the eggs into the pan and cook until the yolks are almost set.
- Transfer the chips carefully to a large plate.
- Place the eggs over the top of the chips. Sprinkle on the diced avocado, crumbled cheese, and chopped cilantro.
- Drizzle some crema and the remaining chili sauce over the dish and serve with fresh salsa on the side.
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