Meatless Dinner in Five Minutes Flat: Avocado Salsa Verde 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.) But don’t worry – this dish is great using regular tortilla chips, and is great for using up the broken chips that wind up at the bottom of the bag.

This dish fits perfectly with so many things we believe in – eating less meat; avoiding drive-thru meals by making desperation dinners with five ingredients in five minutes; focus on healthy ingredients; cooking with your family in the kitchen.

There are many fabulous things about this dish – 1) You can get it on your table in 5 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 to add creaminess.

I added a poached egg on top in place of traditional scrambled eggs, but, – Hey! – choose your own style!  You can adjust the heat level by picking the style of salsa you love.



Total time: 10 minutes

Serves 4

1 jar (16 ounces) salsa verde
1 large Haas avocado
8 cups broken tortilla chips
2 ounces pepper jack or Monterey Jack cheese, grated
4 large eggs, poached (or, cooked any way your family likes them)

Heat a large saute pan to medium high heat. 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 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


  1. Heather K. says

    I am intrigued by the poached eggs on chips-your recipe combines 2 of my favorite foods!

    hey by the way, I read your post on tempura. My mother-in-law would at times make her own tempura batter, but swore by Pride of the West-sometimes adding in Panko to make it crispier. Now that I am the ‘matron’ of the family, I am now the chow mein and tempura maker. At Christmas Rick said that both were as good as his mom’s. Now if I’d only paid more attention to making sushi…

Leave a Reply

Your email address will not be published. Required fields are marked *