Avocado Chilaquiles

Breakfast For Chefs

Avocado Chilaquiles


  • Avocado Chilaquiles
  • 3 Qts. Tortilla Chips
  • 3 c. Avocado Salsa Verde (See Below)
  • 1 1/2 c. Cheddar Cheese, Shredded
  • 3 c. Scrambled Eggs, Prepared
  • 1/2 c. Yellow Onion, 0.25" Dice
  • 1/2 c. Green Bell Pepper, 0.25" Dice
  • 1/2 c. Tomato, 0.25" Dice
  • 1 c. Avocados From Mexico, Stage 3, 0.25" Dice
  • Avocado Salsa Verde
  • 3/4 c. Avocados From Mexico, Stage 4, Mashed
  • 2 1/4 c. Salsa Verde, Prepared


    Avocado Chilaquiles Directions:
  1. In a large bowl, toss the tortilla chips with the avocado salsa verde to coat them evenly.
  2. Build each serving of Creamy Salsa Verde Chilaquiles in the following order and amounts in an oven-safe serving vessel:
    • 2 Cups Salsa Coated Chips
    • .5 Cup Scrambled Eggs
    • .25 Cup Shredded Cheddar Cheese
  3. Bake at 350°F until cheese is bubbly and golden brown.
  4. Once the cheese is melty, remove from the oven and garnish with the following:
    • 1 Tbsp Diced Yellow Onion
    • 1 Tbsp Diced Green Pepper
    • 1 Tbsp Diced Tomato
    • 2 Tbsp Diced Avocado
    Avocado Salsa Verde Directions:
  1. Combine all ingredients in blender; process until smooth
  2. Reserve in an airtight container in the refrigerator until ready for use
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!

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