If you don’t know what Chilaquiles are…we need to correct that right now. If you know what they are and haven’t tried them…then go to the store and get the ingredients to make this recipe right now! For those of you who haven’t experienced Chilaquiles, they are a plate of tortilla chips drenched in deliciousness. Crispy tortilla chips, drenched in salsa verde or green chile and topped with cheese and an egg. Only one issue.. tortilla chips are normally fried, which is a huge NO. I whipped up some baked tortilla chips for this clean version and used an organic salsa verde.
I was a bit skeptical about baking tortilla chips because… well… they are delicious right out of the fryer and sprinkled with salt. These turned out crispier than I could have hoped for and only take about 10 minutes.
Just cut them up into little triangles, spray with cooking spray and bake for about 10 minutes. They come out super crispy and are not greasy at all!
Even this little guy was sitting by the oven hoping I would drop a chip! After your chips are crispy just toss them in your salsa. My personal favorite right now is Winking Girl Salsa. It is organic and they have a range of different heats just in case you aren’t into super spicy things.
- 2 corn tortillas cut into triangles
- ¼ cup Salsa Verde
- 2 eggs
- 2 Tablespoons cheese (I used queso fresco, but you can substitute any shredded cheese you like)
- Optional: 2 slices of chopped turkey bacon, cooked
- Preheat over to 400 degrees.
- Place tortilla triangles on cookie sheet and lightly spray each side with cooking spray. I use coconut oil spray.
- Bake for 10 minutes or until crisp. Keep an eye on them to make sure they don't burn.
- Once chips are cooked, heat the salsa verde in a skillet and toss chips to coat.
- Top chips with turkey bacon, if using, eggs and shredded cheese