Description
These plantain chilaquiles are a grain-free alternative to a Mexican classic! They’re paleo-friendly and easy to modify for AIP.
Ingredients
Scale
- 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
- 2–3 radishes, sliced thin
- 1 large avocado, sliced
- 2 tbsp cilantro, chopped
- 4 lime wedges
- 2–3 fried eggs (optional, omit for AIP and vegan)
Instructions
- Using a large, deep skillet heat the enchilada sauce over medium heat until it barely reaches a low simmer.
- Remove from the heat and add the plantain chips to the pan. Use tongs to coat the chips thoroughly in the enchilada sauce.
- 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.
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Prep Time: 10
- Cook Time: 5
- 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