- 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.
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
- 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.)
- 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.)
- 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.