Chilaquiles with Avocado Easy (1)
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  • Food: Chilaquiles with Avocado
  • Writer: Nicolas Wilson
  • Content-Type: Food Blog

Chilaquiles with Avocado are a healthier version of the traditional chilaquiles. Corn tortillas, eggs, and red chile salsa are used to make this dish. A breakfast or brunch favorite. It’s gluten-free.

Chilaquiles with Avocado (1)
Food: Chilaquiles with Avocado (Source: The Kitchn)

This spring, I’m considering trying to produce avocados… I don’t have much of a green thumb, but I eat so many of them that it’s worth a shot.

(I’m also only now noticing this is my third avocado recipe in a row — oops!) Please let me know if you have any experience growing these! I’m guessing I’ll have to get started shortly…

Today’s recipe is one that I enjoy making at home because it is a little too fatty for me to eat in restaurants. Chilaquiles are typically thought of as hangover food, and they begin by cooking tortillas in a skillet.

Of course, I used a bit (a lot) less oil so they toasted and crisped in the skillet without becoming an oily mess. We’ll save a few extra calories for that brunch-time drink this way!


  • 1-2 tablespoons of oil
  • 2 stale corn tortillas, sliced into strips
  • ½ cup dried chile salsa (or smooth store-bought salsa or chile sauce)
  • a handful of chopped scallions
  • a bit of diced red onion
  • ½ an avocado, chopped w/ a bit of lime + salt
  • 2 fried eggs (vegan sub: black beans)
  • ¼ cup, or so, crumbled cotija cheese (vegan: omit)
  • squeeze of lime
  • salt, pepper


Chilaquiles with Avocado Yum (1)
Food: Chilaquiles with Avocado (Source: The Kitchn)
  1. In a medium skillet, heat the oil. Toss in the tortilla strips and a pinch of salt. Lightly fry/toast strips until they are browned and crispy around the edges. (Flip a couple of times to ensure that all sides are cooked.)
  2. Toss the tortillas in the chile sauce in the center of the skillet. (I prefer to leave the tortillas a few inches from the edges un-sauced so they stay crisp.) While you fry your eggs, let the sauce sizzle in the skillet with the tortillas for a few minutes. (If your skillet becomes too hot, reduce the heat or turn it off.)
  3. Add the eggs, scallions, red onion, avocado, and cheese to the skillet once they’ve been fried. Toss in a squeeze of lime and a pinch of salt to taste.