Chilaquiles Rojos


  • 1/2 cup canola oil
  • 6 low-carb tortillas (Mama Lupe’s Low Carb Fresh Tortillas)
  • 2 small tomatoes (3/4 cup after cooking)
  • 2-3 fresh jalapenos
  • 1 cup water
  • 1 tsp granulated tomato chicken bouillon
  • 1 tsp minced garlic
  • 1/4 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp red wine vinegar
  • 1/2 tsp hot chili paste
  • 1/2 cup fresh cilantro
  • 6 oz fresco cheese
  • 6 eggs
  • Salt and pepper to taste


Cut the stems off of two small tomatoes and add to a small sauce pan. Cover with one cup of water. Add seeded jalapenos and tomato chicken bouillon. Cook at medium heat until tomato skins begin to wrinkle. Remove from heat. Remove tomatoes, jalepenos, and 3/4 cup of liquid and place in refrigerator to cool. Meanwhile, in a deep pan, heat 1/2 cup oil over medium-high heat. Using scissors, cut tortillas into six triangles. Fry tortillas in oil, occasionally flipping with metal tongs, until golden brown on both sides. Place on a paper towel lined baking sheet to cool. Add cooled tomato mixture to a food processor or Ninja Chopper. Add garlic, onion, salt, hot chili paste, and 3 tablespoons cilantro leaves. Process until smooth. Fry eggs over easy, and season with salt and pepper. Reheat tomato mixture in microwave or over the stove. Plate chips and drizzle with tomato sauce. Top with fresco cheese, cilantro leaves, and a fried egg.

Nutrition Facts
Servings: 6
Calories 246
Total Fat 19.7g
Total Carbohydrate 5.2g
Protein 11.5g
Disclaimer: Nutrition is approximate

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