Chilaquiles – 492 Calories


1 Portion

Calories: 498kcal (per portion)

Carbs: 46g | Protein: 20g | Fat: 26g

  • 4 corn tortillas, cut into triangles
  • 2 eggs, whisked
  • 5g butter
  • 20g panela, reduced fat (see notes)
  • 1 spray oil
  • 450g tomatoes (3 medium)
  • 1 clove garlic
  • 25g onion
  • 10g chipotle in adobo sauce (optional)
  • 1/2 tbsp oil
  • Pinch epazote or dried herbs
  • 2-3 coriander stalks


  1. Spread the tortillas the air fryer basket or baking tray, spray lightly with oil, season with salt and cook at 380 fahrenheit for 8-10 minutes or until crispy
  2. Meanwhile, boil the tomatoes with the garlic, coriander stalk and onion for 10 minutes until tomatoes softened
  3. Blend the tomatoes with the chipotle
  4. Heat the oil in a pan and fry the sauce, add the epazote and cook for 1-2 minutes & season to taste
  5. Add the corn chips and mix well
  6. Heat the butter in a small pan, add the whisked eggs and cook the omelette
  7. Serve the chilaquiles on a plate with the omelette, top with the cheese, sliced onion and coriander


  • Epazote is a Mexican herb, if you can’t get it just leave it out
  • Panela is a Mexican cheese, you could use feta instead

Live Cooking Sessions

The next live cook along will be February 26th at 7.30pm Mexico City time

We will be cooking the Salmon Brochette recipe

You can swap the fish for prawns or chicken. You can cook rice as well if you like!

It will be streamed on Facebook and you can join using one of the following link:

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