Avocado Egg Chilaquiles

Avocado Egg Chilaquiles

1 Review
From: Diabetic Living Magazine

Crisp tortilla strips are baked with salsa and green chile peppers and topped with a fried egg, chopped avocado, cilantro, and red onion.

Ingredients 2 servings

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Original recipe yields 2 servings
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  • 3 (6 inch) extra-thin corn tortillas, cut into ½-inch strips
  • ½ cup lower sodium salsa, such as Newman's Own® brand (see Tip)
  • ½ (4 ounce) can diced green chile peppers
  • ¼ teaspoon salt
  • Nonstick cooking spray
  • 2 eggs
  • ½ cup chopped avocado
  • ¼ cup snipped fresh cilantro
  • 2 tablespoons chopped red onion
  • Lime wedges


  • Prep

  • Ready In

  1. Preheat oven to 350°F. Spread tortilla strips on a baking sheet. Bake 10 to 12 minutes or just until starting to brown. Cool 10 minutes (strips will crisp as they cool).
  2. Divide tortilla strips between two 10- to 12-oz. individual baking dishes. In a bowl stir together the salsa, green chile peppers, and salt; pour over tortilla strips. Bake 10 to 15 minutes or until heated through.
  3. Meanwhile, coat an 8-inch nonstick skillet with cooking spray; heat over medium. Break eggs into skillet and cook until desired doneness.
  4. Transfer eggs to baking dishes and sprinkle with avocado, cilantro, and onion. Serve with lime wedges.
  • Tip: Look for a salsa with less than 100 mg sodium per 2 Tbsp.

Nutrition information

  • Serving size: 1 individual dish
  • Per serving: 240 calories; 12 g fat(3 g sat); 6 g fiber; 24 g carbohydrates; 10 g protein; 48 mcg folate; 186 mg cholesterol; 6 g sugars; 889 IU vitamin A; 14 mg vitamin C; 49 mg calcium; 1 mg iron; 579 mg sodium; 305 mg potassium
  • Nutrition Bonus: Vitamin C (23% daily value)
  • Carbohydrate Servings:
  • Exchanges: 1 Vegetables, 1 Starch, 1 Medium-Fat Meat, 1 Fat

Reviews 1

January 21, 2018
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By: csl
Yum! Faster if the salsa is simply warmed alone then poured over the tortillas - eliminates hot dish handling too
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