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Easy Low-Carb Chilaquiles Recipe
Prep Time
5 minutes
Total Time
10 minutes
Yield
2
servings
Ingredients
- 1 Low-carb tortilla (for example Siete brand)
- 4 eggs
- 2 tablespoons avocado oil (divideed)
- 1 lime (sliced and juiced)
- ¼ cup red onion (sliced)
- 1 chili peppers (serrano or jalapeño work as well)
- ¼ cup salsa (we used salsa verde)
- ¼ cup cotija cheese (or queso fresco)
- 2 tablespoons fresh cilantro (more or less for serving)
Nutrition Info Per Serving
Serving Size
½ dish
Carbohydrates
15
g
Protein
20
g
Fat
35.5
g
Calories
452
Searching for the perfect low-carb chilaquiles? Whip up this scrumptious recipe next time you have a desire for low-carb chilaquiles. Made with only a few ingredients, this low-carb chilaquiles is simple to whip up and really tasty while also a good choice for a keto menu.
Instructions
- Start by pickling the red onion and chili pepper. In a small bowl, squeeze the lime juice over the red onion slices and chili pepper and toss to combine; set aside.
- Next, slice the tortilla into chip-sized pieces.
- To a pan over medium-high heat, add 1 Tbsp avocado oil. Once hot, place the tortilla “chips” into the oil and fry until golden, about 2 minutes on each side. Remove from the heat and place on a paper-towel lined plate. Season with salt to taste, and set aside.
- In the same pan, add remaining 1 Tbsp avocado oil to fry the eggs. Fry the eggs to your desired consistency (note: works well with over-easy).
- Then begin to assemble the chilaquiles. dividee the tortilla “chips” between two plates, and then add the salsa, pickled onions and chilis, 2 fried eggs each, and crumbled cotija (or queso fresco) on top.
- Serve with freshly chopped cilantro and lime wedges.
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