Chilaquiles is a traditional Mexican breakfast dish made with corn tortillas and red or green sauce. This version uses tortilla chips from tortillas made with plant-based protein for an extra protein boost. You’ll love the combination of runny eggs, beans, green salsa and melty cheese.
- 6 Servings
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Calories: 402
- 6 Teasdale Simply Especial tortillas
- 1 can Teasdale Simple Especial Chile Verde beans
- 1 cup salsa verde
- 1/2 red onion, peeled and diced
- 1/4 cup cilantro, chopped
- 1/4 cup queso quesadilla, shredded
- 1/4 cup queso fresco
- 6 eggs
- red radishes , sliced
- avocado oil
Preheat oven to 400 degrees F.
In a large pot or Dutch oven, heat avocado oil to 350 degrees F. The oil should be about 2 inches deep in the pot so the chips can submerge fully. Meanwhile, use a knife or pizza cutter, to slice tortillas into triangles.
Fry tortilla pieces, in batches, using tongs to move chips around as they fry. Once they are lightly browned and crispy, remove tortilla chips and place on a paper towel-lined tray to cool.
In a large bowl, use clean hands to combine tortilla chips, salsa verde and beans. Arrange tortilla chip mixture in a baking dish and place in the preheated oven for 10 minutes. Use oven mitts to remove dish from the oven.
Sprinkle queso quesadilla over heated tortilla chip mixture. Use spoon to make divots in the chips. Carefully crack eggs into the divots. Return the dish to the oven and bake for 10-15 minutes, until the eggs are cooked as desired.
Remove chilaquiles from the oven. Sprinkle diced red onion, chopped fresh cilantro and queso fresco evenly on top. Serve immediately with red radish slices, avocado, fresh salsa and lime wedges.