Yield:
1 Serving
Prep Time:
15 Minutes
Cook Time:
15 – 20 Minutes
Category
Lunch + Dinner
Calories:
469.4
Carbs:
50.9
Fat:
19.8
Fiber:
5.7
Protein:
21.9
WW Points:
14
ingredients
6 corn tortillas – cut into 1” squares or triangles
¼ onion, diced small
El Pato sauce
2 tablespoons Parmesan cheese
2 eggs, cooked any way
30 g avocado, sliced
30 g sour cream
directions
Step 1:
Preheat the air fryer to 375°F. Lightly spray the tortilla pieces with avocado oil and air fry for 5–10 minutes, tossing every few minutes to ensure they crisp evenly. Depending on the size of your air fryer, you may need to work in batches.
Step 2:
In a medium skillet, combine the El Pato sauce and onions. Cook over medium heat until the mixture is bubbly. Add the toasted tortilla chips and gently toss until they’re fully coated in the sauce. Transfer to a serving dish.
Step 3:
Prepare your eggs as desired, then place them on top of the chilaquiles. Finish with parmesan cheese, sliced avocado, and a drizzle of sour cream.
Alternative Method:
Instead of using an air fryer, you can fry the tortilla pieces in a skillet with oil until golden brown. Work in small batches to prevent sticking, and transfer the chips to paper towels to drain any excess oil before using.