My house is known in the family for its chilaquiles. So I had to invent my own keto version. I love these!
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THE PROCESS
First, I put shredded cheese on a paper plate.
I microwave for 1.5 minutes – you’ll have to test how long your oven takes.
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It should be dark and crispy once it cools.
Break into chips.
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Scramble some eggs.
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Add green salsa and half the chips.
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Mix it all up and turn off the heat.
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Top with sour cream, paper-thin-sliced onion and avocado if you like. I forgot to add cheese (I prefer Mexican queso fresco), but it was great anyway.
Optional: Serve with more chips to scoop with. I like reserving a few chips for the crunchy contrast. The ones you cook with the eggs get a similar texture to the tortilla pieces in chilaquiles: soft and with a bit of “chew” to them.
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Easy!