No Time for Dinner? Make Our Avocado Tomatillo Chilaquiles in 10 Minutes Flat!


Ten Minute Avocado and Tomatillo Chilaquiles

When I’m strapped for time even more than my usual frantic pace, I sometimes turn to a traditional Mexican peasant dish – chilaquiles. Some Latino markets carry chips made especially for chilaquiles called “duritos,” because they are harder and thicker than regular chips. (HEY! Do you think that’s where they got the name “Doritos”? One food blogger thinks so.)

There are many fabulous things about this dish – 1) You can get it on your table in 10 minutes flat, and that includes grating the cheese!; 2) It uses up leftover tortilla chips and salsa; 3) It is traditionally a vegetarian dish, perfect for Meatless Mondays; 4) It can be served for breakfast, lunch or dinner; and 5) You can customize this dish easily to fit your taste.

Sold yet?

Okay, here’s one more reason: You can teach even small children to make this dish! Kids will have fun breaking up tortilla chips and tossing them in the pan. They can also grate cheese and help assemble.

An avocado is not a traditional ingredient, but I like it paired with salsa verde for creaminess.

I added a poached egg on top in place of traditional scrambled eggs, but, – Hey! – choose your own style! You can add bits of meat instead of using eggs at all. Chorizo is a nice touch if you want to add more spice. You can adjust the heat level by picking the style of salsa you love.



Total time: 10 minutes

Serves 4

1 medium onion, diced
1 tablespoon canola oil
1 jar (16 ounces) tomatillo salsa verde
1 large Haas avocado
8 cups broken tortilla chips
2 ounces pepper jack or Monterey Jack cheese, grated
4 large eggs, poached

Heat a large saute pan to medium high heat. Add onion and saute for 2 minutes.

Place half of the salsa and the flesh of the avocado in a blender and blend until smooth.

Stir in avocado mixture and remaining salsa into onions in pan. (NOTE: At this point, taste your sauce and season with salt and pepper if necessary. Adjust texture so that it is the consistency of a white sauce, adding water if necessary.) Add tortillas and toss to coat. Divide skillet mixture and place on four serving plates.

Top with a little grated cheese and one poached egg.

Serve immediately.

Other food bloggers do chilaquiles:
Chilaquiles Verdes, Off the (meat) Hook
Chilaquiles, Blue Jean Gourmet
Chicken Chilaquiles, Dianasaur Dishes
!Chilaquiles!, Endless Summer
Easy Chilaquiles, Kitchen Gadget Girl
Black Bean and Zucchini Chilaquiles, Eat Me Delicious
Red Chile and Chorizo Chilaquiles, Food People Want
Chilaquiles, Mike’s Table
Chilaquiles, Mexico in my Kitchen
Weekday Chilaquiles, The Spiced Life
Chilaquiles, Zen Kitchen

— posted by Donna

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  1. Gudrun says

    thanks for the link! I like your version with the poached eggs on top. Chilaquiles are great for brunch or breakfast-for-dinner. Must return them to the menu rotation :-)

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