No-grain chilaquiles recipe

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This recipe can be made with green or red enchilada sauce. The chilaquiles are great with plantain or taro chips, but any grain free chips will work fine.

  • Yield: 6 Servings
  • Total Time: 50 Minutes


  • 1 tbsp of butter, unsalted
  • 6 eggs, large
  • ½ tsp of salt, sea
  • Red enchilada sauce, bottled
  • 12 oz of plantain chips or other grain-free type
  • 2 cups of cheese shreds, Monterey Jack
  • ¼ cup of jalapeños, pickled
  • 2 sliced avocados
  • ¼ cup of salsa, mild or hot
  • ¼ cup of cilantro
How to Make It
  1. Preheat the oven to 400F.
  2. Add the butter to oven-safe, large-sized skillet. Melt butter on med. heat.
  3. Beat eggs. Pour into skillet. Stir occasionally while cooking till eggs are scrambled. Season eggs with salt and spoon them into a small bowl. Set them aside.
  4. Place ½ of plantain chips in skillet. Pour sauce (if using) over them. Toss till they are heated.
  5. Place eggs and ½ of cheese atop chip mixture. Add the rest of the chips on the top.
  6. Add jalapenos and remaining cheese. Place in oven. Bake for 8-10 minutes, to melt the cheese. Garnish with the salsa, avocados and cilantro. Serve.

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