Keto Chilaquiles

Keto Chilaquiles

Chilaquiles are to a Mexican breakfast what biscuits and gravy are to a breakfast in the US -- total, utterly delicious comfort food! This keto-friendly version uses Sonora Keto Tortilla Mix to create an authentic-tasting chilaquiles that fits perfectly into your keto diet plan. Perfect for anyone following a keto diet and wondering "what can I eat on keto diet," this recipe proves that low carb diet doesn't mean giving up traditional Mexican breakfast favorites!

Picture this: crispy, golden keto-friendly tortilla chips that have been baked to perfection, simmered in a spicy, flavorful sauce until they are soft and coated in a delicious blend of spices and chiles! These keto recipes showcase how "what foods can I eat on keto" includes even the most beloved Mexican comfort foods.

Keto Chilaquiles

Sonora Keto

Servings

6

Prep Time

45 minutes

Cook Time

35 minutes

Calories

220

Cuisine

Want a spicy, protein-packed breakfast that is far from boring?  You just found it here!  Enjoy!

Keto Chilaquiles

Ingredients

    blank

    blank

    • 2/3 cup dried ancho or guajillo chiles
    • 3 cups water
    • 1/2 white onion, chopped
    • 2 garlic cloves, minced
    • 1 teaspoon cumin powder
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon salt
    • 2 tablespoons olive or avocado oil
    • 1/4 cup crumbled queso fresco or cotija cheese (optional)
    • 1/4 cup chopped fresh cilantro
    • Sour cream or Mexican crema, for serving (optional)

    Directions

      blank

      1. Combine the Sonora Keto Tortilla Mix with 2/3 cup warm water, 1 egg, and 1 tablespoon lard or olive oil in a mixing bowl. Mix well until a dough forms.

      2. Mix thoroughly and chill the dough for 30 minutes.
      3. Divide the chilled dough into 12 balls and press each ball flat using a tortilla press or rolling pin.
      4. Cook each tortilla under medium heat until golden on both sides, about 1-2 minutes per side. Set aside to cool.

      blank

      1. Preheat the oven to 350°F (175°C). Cut the cooled tortillas into triangles or strips and spread them out on a baking sheet.

      2. Bake for 5-10 minutes, or until they are crispy and lightly browned. They brown fast, so watch closely!

      blank

      1. Remove the stems and seeds from the dried chiles and place them in a saucepan with 3 cups of water. Bring to a boil over medium-high heat and then reduce the heat to low.

      2. Simmer for about 10-15 minutes, or until the chiles are soft.
      3. Transfer the softened chiles to a blender or food processor, along with the onion, garlic, cumin, oregano, and salt. Puree until smooth.

      blank

      1. In a large saucepan, heat the oil over medium heat. Add the chile sauce and simmer for about 10 minutes, stirring occasionally, until the sauce has thickened.

      2. Add the baked tortilla chips to the sauce and stir to coat them well. Cook for an additional 2-3 minutes until the tortilla chips are well-coated with the sauce.
      3. Serve the keto-friendly chilaquiles hot, topped with crumbled queso fresco or cotija cheese, chopped cilantro, and sour cream or Mexican crema (if using).
      Back to blog