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.
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
Preheat the oven to 350°F (175°C).
Slice the corn tortillas into triangular chips and arrange them in a single layer on a baking sheet.
Lightly spray the tortilla triangles with cooking spray and bake for 10-12 minutes, or until golden and crisp, flipping halfway through. Set aside.
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.
Transfer the roasted vegetables to a blender. Add the broth, salt, and black pepper, then blend until smooth.
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.
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.
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.
If desired, add sliced avocado on top and serve with lime wedges on the side for an extra burst of flavor.
Nutrition Facts
Calories |
3314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 236.0 g | 303% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 41 mg | 14% | |
| Sodium | 1830 mg | 80% | |
| Total Carbohydrate | 212.2 g | 77% | |
| Dietary Fiber | 39.3 g | 140% | |
| Total Sugars | 18.5 g | ||
| Protein | 44.5 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 685 mg | 53% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2504 mg | 53% | |
*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.
