These plantain chilaquiles are a grain-free alternative to a Mexican classic! They’re paleo-friendly and easy to modify for AIP.

Plantain chilaquiles

What are chilaquiles?

A few months ago, I felt inspired to mix it up for breakfast and asked my husband if he wanted chilaquiles. He had never heard of them, but they’re already a regular in our house after he first tried them!

Chilaquiles are essentially baked chips tossed in an enchilada sauce and served with toppings like red onion, beans, cotija cheese, sour cream, avocado, and a fried egg. It’s a seriously decadent breakfast that’s much easier to make than it looks!

I decided to make my own version of chilaquiles that are made with plantain chips, and a nightshade-free enchilada sauce to keep it paleo, and AIP! It’s so simple to make while still feeling like you’re eating a fancy brunch.

The Ingredients You Need for the chilaquiles

  • Plantain chips
  • Enchilada sauce (see below for an AIP option)
  • Toppings like radish, red onion, cilantro, and a fried-egg if desired.

How to make plantain chilaquiles

  • Heat the sauce: Using a large, deep skillet heat the enchilada sauce over medium heat until it barely reaches a low simmer.
  • Add the chips: Remove from the heat and add the plantain chips to the pan. Use tongs to coat the chips thoroughly in the enchilada sauce.

  • Serve: Add the chips to a large serving dish (or 2-3 smaller plates) and top with the toppings. Serve fresh with crispy fried egg if desired.

What enchilada sauce should you use?

What plantain chips should you use?

I like to use Artisan Tropic Plantain strips! They’re much bigger than most storebought plantain chips which makes them more like traditional tortilla chips.

Of course, you can also use other plantain chips if that’s what you have.

Do you have to use plantain chips? What about other grain-free chips?

Since this recipe is traditionally made with just regular tortilla chips, you can for sure use that too. Siete brand chips would be a great option if you tolerate them! You can also make homemade chips from cassava tortillas.

What toppings should you use?

I like to use…

  • Red onion
  • Radish
  • Cilantro
  • Avocado

You can also add things like fried eggs, jalapeno and cheese if tolerated.

Can you add a protein?

Yes! Traditionally you would add a fried egg to this dish. It’s really yummy with fried eggs, but if you can’t tolerate eggs, I also like to use cooked shredded chicken to make this a full meal.

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Plantain Chilaquiles


  • Author: Michelle
  • Prep Time: 10
  • Cook Time: 5
  • Total Time: 15 minutes
  • Yield: 2-3 servings 1x

Description

These plantain chilaquiles are a grain-free alternative to a Mexican classic! They’re paleo-friendly and easy to modify for AIP.


Scale

Ingredients

  • 1 1/2 cup enchilada sauce (use this for paleo, this for AIP)
  • 1 4.5oz bag plantain chips (I use these)
  • 1/4 cup red onion, diced
  • 23 radishes, sliced thin
  • 1 large avocado, sliced
  • 2 tbsp cilantro, chopped
  • 4 lime wedges
  • 23 fried eggs (optional, omit for AIP and vegan)

Instructions

  1. Using a large, deep skillet heat the enchilada sauce over medium heat until it barely reaches a low simmer.
  2. Remove from the heat and add the plantain chips to the pan. Use tongs to coat the chips thoroughly in the enchilada sauce.
  3. Add the chips to a large serving dish (or 2-3 smaller plates) and top with the toppings.
  4. Serve fresh with crispy fried egg if desired.

Notes

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

  • Category: Main Dish
  • Method: Stove Top
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 serving
  • Calories: 184
  • Fat: 7.2g
  • Carbohydrates: 29.7g
  • Fiber: 6.5g
  • Protein: 3.8g

Plantain chilaquiles