Low Fat Chilaquiles

Transform your breakfast or brunch with this vibrant and wholesome recipe for Low Fat Chilaquiles! This lighter take on the classic Mexican dish features oven-baked tortilla chips tossed in a smoky homemade salsa made from charred Roma tomatoes, garlic, onion, and jalapeño. By skipping the traditional frying method and using low-sodium broth, non-fat Greek yogurt, and just a touch of queso fresco, this dish delivers bold, authentic flavors with minimal fat. Perfectly customizable, you can top it with creamy avocado slices or a zesty squeeze of lime for an extra layer of deliciousness. Ready in just 40 minutes, this guilt-free comfort food is perfect for satisfying cravings without compromising on health.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 8 pieces Corn tortillas
• 1 can Cooking spray
• 6 pieces Roma tomatoes
• 2 pieces Garlic cloves
• 0.5 pieces White onion
• 1 piece Jalapeño pepper
• 1 cup Low-sodium chicken or vegetable broth
• 0.5 teaspoons Salt
• 0.25 teaspoons Ground black pepper
• 0.25 cup Cilantro leaves
• 0.25 cup Crumbled queso fresco
• 2 tablespoons Plain non-fat Greek yogurt
• 0.5 pieces Avocado (optional)
• 4 pieces Lime wedges

Directions

Step 1

Preheat the oven to 350°F (175°C).

Step 2

Slice the corn tortillas into triangular chips and arrange them in a single layer on a baking sheet.

Step 3

Lightly spray the tortilla triangles with cooking spray and bake for 10-12 minutes, or until golden and crisp, flipping halfway through. Set aside.

Step 4

While the tortilla chips bake, prepare the salsa. Over medium heat, roast the Roma tomatoes, garlic cloves, onion half, and jalapeño in a dry skillet until charred in spots, about 5-7 minutes.

Step 5

Transfer the roasted vegetables to a blender. Add the broth, salt, and black pepper, then blend until smooth.

Step 6

Pour the blended salsa into a large skillet or saucepan and bring it to a gentle simmer over medium heat. Cook for 5 minutes, stirring occasionally.

Step 7

Reduce the heat to low and gently stir in the baked tortilla chips, ensuring they are evenly coated in the salsa. Allow the chips to soak for 2-3 minutes, but do not let them become overly soft.

Step 8

Divide the chilaquiles among plates and top each serving with a sprinkle of cilantro, a bit of crumbled queso fresco, and a dollop of Greek yogurt.

Step 9

If desired, add sliced avocado on top and serve with lime wedges on the side for an extra burst of flavor.

Nutrition Facts

Serving size	(1620.1g)

Amount per serving	% Daily Value*
Calories	3313.7

Total Fat 236.0g	0%
Saturated Fat 11.2g	0%
Polyunsaturated Fat g
Cholesterol 41mg	0%
Sodium 1830.0mg	0%
Total Carbohydrate 212.2g	0%
Dietary Fiber 39.3g	0%
Total Sugars 18.5g
Protein 44.5g	0%

Vitamin D 0IU	0%
Calcium 685.3mg	0%
Iron 8.3mg	0%
Potassium 2504.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 67.4%

Protein: 5.6%

Carbs: 26.9%