Avocado Egg Chilaquiles, Mexico
"A good way to use up tortilla chips"
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (313.1 g)
- Calories 475.9
- Total Fat - 20.6 g
- Saturated Fat - 4.4 g
- Cholesterol - 210.2 mg
- Sodium - 1207.1 mg
- Total Carbohydrate - 61 g
- Dietary Fiber - 9.7 g
- Sugars - 5.7 g
- Protein - 14.7 g
- Calcium - 169.8 mg
- Iron - 2.8 mg
- Vitamin C - 22.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F
Step 2
Divide tortilla chips between two individual baking dishes.
Step 3
Top with salsa and chilies and place in oven 10 minutes.
Step 4
Toss together avocado, onion, tomatoes, cilantro. Set aside.
Step 5
Meanwhile, coat a small skillet with cooking spray.
Step 6
Heat over medium heat and break eggs into skillet; cook until desired doneness.
Step 7
Transfer eggs to baking dishes and sprinkle with avocado mixture.
Step 8
Serve with lime wedges.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- For the salsa, choose a mild or medium-heat salsa depending on your taste preference.
- When picking the avocado, look for one that is slightly firm and has dark green skin.
- Substitute salsa for tomato sauce - This substitution is beneficial because tomato sauce is thicker and has a richer flavor than salsa, which can add a unique flavor to the dish.
- Substitute tortilla chips for corn tortillas - This substitution is beneficial because corn tortillas are more traditional in Mexican cuisine and can give the dish a more authentic flavor.
Vegetarian Variation Replace the eggs with black beans and cook for 10 minutes before topping with the avocado mixture. Serve with lime wedges.
Mexican Rice - A flavorful and easy side dish to accompany the Avocado Egg Chilaquiles. Mexican Rice is a great way to add some extra carbs to the meal, and the spices used in the recipe will complement the flavors in the Chilaquiles perfectly.
Black Bean and Corn Salad: This light and refreshing salad is the perfect accompaniment to the Avocado Egg Chilaquiles. The sweetness of the corn pairs perfectly with the creamy avocado, while the black beans add a hearty texture and flavor. The salad is also packed with vitamins and minerals, making it a great addition to the meal.
FAQ
Q: How long should I bake the tortilla chips?
A: Bake the tortilla chips for 10 minutes in an oven preheated to 350°F.
Q: What type of oil should I use to fry tortilla chips?
A: Use a neutral-flavored oil such as vegetable, canola, or peanut oil for frying tortilla chips.
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Fun facts:
The traditional Mexican dish Chilaquiles is believed to have originated in the Aztec Empire. It was a popular dish among the Aztecs and is still enjoyed today.
The Avocado Egg Chilaquiles recipe is said to have been a favorite of Mexican artist Frida Kahlo. She was known to make it for her husband, Diego Rivera, and other guests in her home.