Low Calorie Chilaquiles

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It seems like every time I buy a bag of chips for The Kid, no matter how big or small it is, I always find the bag later shoved in the back of the pantry with stale chips. I hate when food goes bad before I have a chance to use it up, and I’m a pack rat so I figured I would get creative with breakfast and use up a bunch of things from the pantry and fridge all at once – chilaquiles!

Ha, makes you think of Pee Wee Herman doesn’t it? Tequila! It’s pronounced CHEE-lah-KEE-lays. So if you haven’t heard of chilaquiles, you’re in for a treat. It’s a Mexican dish that starts with a crust of fried tortillas, topped with a tomato sauce or salsa, then chicken, eggs, cheese, and maybe some beans. It’s good ole comfort food for a hangover if you need that. 😉

Thankfully I was hangover free, but I can still enjoy. I lightened it up quite a bit and left out the typical lard, cheese, and fried parts. They still tasted great and The Kid gave it a thumbs up. I got the benefit of a comfort food breakfast as well as getting rid of a bunch of spare ingredients that were hanging around.

Low Calorie Chilaquiles Low Calorie Chilaquiles

1/4 cup (25g) chopped onion
1/3 cup (100g) pureed tomatoes
1/2 cup beef broth
1 tsp minced garlic
28 flavored veggie or tortilla chips (50g)
4 eggs

Heat a skillet over medium heat and spray with non-stick spray. Add the onion and cook for about 2 minutes until the onion is softened. Add the tomatoes, broth and garlic and stir to combine. Bring to a simmer and cook for 10 minutes or so until the sauce begins to thicken a little.

Stir in the chips to coat and push them down to form a crust in the pan. Break the eggs carefully into the chip mixture. I put one in each quarter of the pan to separate them evenly. Cover and cook for 5 minutes until the eggs are set. Remove from heat and cut into 4 “pie” slices to serve.

Makes 4 servings at approximately 138 calories – 8g protein, 8g carbs, and 8g fat.


  • I used the leftover pureed tomatoes from the 3/4 of the can I used to make a bolognese sauce. It was originally a 14.5 oz can of petite diced tomatoes that I pureed in my Magic Bullet. I used part of it for the pasta sauce and the rest was just sitting for a recipe like this one.
  • I used bruschetta flavored veggie chips that I bought at World Market. This recipe does really well with stale chips since they absorb the tomato sauce and soften. The more stale the better so use up that old bag that’s been hanging around from lunches.

Experiment with chip flavor. Use doritos, pretzels, any flavor chips, or basically anything with a crunch. Top your chilaquiles with all things Mexican – avocado, salsa, pico di gallo, cilantro, cheese. They’re pretty versatile, and look I broke out of my Asian food rut and moved over to Mexico! 😉

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