Weekday Chilaquiles Recipe
Weeknight meals are the bane of many people's existence. How is it possible to feed yourself or your family quickly when you are tired from a long day at work, or busy rushing from one activity to the other? It's hard to get meals on the table at all, not to mention, seeking out tasty meals without relying on takeout.
While many of us are pressed for time during the week, who says that weekday meals have to be boring? Recipe developer and registered dietitian nutritionist Kristen Carli, MS, RD brings us this recipe for weekday chilaquiles. These chilaquiles come together in less than 20 minutes, requiring only 5 ingredients because of handy store-bought hacks, including bagged tortilla chips and jarred salsa. Carli notes "I love making these as a quick Meatless Monday meal. Throw a few eggs on top for protein, and avocado for healthy fats and call it a night."
Gather your ingredients for this chilaquiles recipe
To make this weekday chilaquiles recipe, you can start by gathering your ingredients. For this recipe, you will need tortilla chips, jarred salsa, eggs, queso fresco, and avocado.
Coat the tortilla chips in salsa
Place a large skillet on the stove top over medium heat. Pour the entire 24 ounce jar of salsa into the skillet. Carli notes "It's important to use fairly not chunky salsa here, instead of the thick and chunky varieties". Then, using tongs, place the tortilla chips in the warm salsa, coating them on each side. Repeat this with all of the tortilla chips. Be sure to shake off any excess salsa before placing them on your serving plate.
Fry the eggs
Crack the eggs into a small skillet over medium heat. Carli recommends to "fry these up sunny side up, leaving the yolks runny, and the whites cooked all the way through". To get to this point, it will take about 5 minutes of undisturbed cooking.
Assemble the chilaquiles, and serve
Then, using a spatula, carefully scoop up the eggs, and place them on top of the salsa-coated chips. Top off the dish by sprinkling it with crumbled queso fresco, and diced avocado.
- 24-ounce jar of salsa
- 2 cups tortilla chips
- 4 eggs
- 1 avocado, diced
- 1 tablespoon queso fresco
- In a large skillet over medium heat, add the salsa, and bring it to a simmer.
- Using tongs, individually dip the chips into the salsa, coating both sides. Then, shake off the excess salsa before placing the chips on a serving plate.
- In a small, nonstick skillet, add the eggs. Fry sunny side up, until the whites solidify, about 5 minutes.
- Top each plate of salsa-coated chips with 1 egg. Divide the avocado and queso fresco between the 2 plates.
| Calories per Serving | 692 |
| Total Fat | 37.8 g |
| Saturated Fat | 7.1 g |
| Trans Fat | 0.1 g |
| Cholesterol | 322.6 mg |
| Total Carbohydrates | 72.6 g |
| Dietary Fiber | 15.7 g |
| Total Sugars | 15.2 g |
| Sodium | 2,742.2 mg |
| Protein | 22.7 g |
