Chilaquiles with Eggs and Chorizo

This is a fun and very tasty version and you can add red enchilada sauce too!

  1. In a large fry pan, heat oil on low/medium heat.
  2. Add onion and sauté until translucent.
  3. Add chorizo and cook until almost done. Add tortilla pieces and sauté until they are limp.
  4. Add bell peppers and continue to sauté for 5 minutes.
  5. Whisk eggs and pour into skillet, stir with a spatula to make scrambled eggs.
  6. Use cilantro and queso fresco to garnish.
  7. Note: You can add the sauce to the chilaquiles as they are cooking as well. Serve with 2 or 3 slices of avocado, orange and pineapple.
intermediate Level | 35 minutes Total time | 180 Calories


  • 1 c homemade enchilada sauce for topping (sauce can be omitted)
  • T canola oil
  • c diced red onion
  • 1 c turkey chorizo crumbles
  • 6 small corn tortillas, cut in triangles
  • 1 c chopped, seeded green or red bell pepper
  • 6 medium eggs
  • c crumbled queso fresco
  • cilantro leaves, for garnish

Nutrition Information:

Total fat: 9 g; Saturated fat: 2.5 g; Trans fat: 0 g; Cholesterol: 170 mg; Sodium: 380 mg; Carbohydrates: 13 g; Fiber: 1 g; Sugars: 3 g; Protein: 11 g; Vitamin D: 0 mcg; Calcium: 78 mg; Iron: 1 mg; Potassium: 134 mg

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