The easiest and most delicious keto Mexican food recipe! Using authentic keto corn tortillas that taste just like traditional corn tortillas!
Prep Time5 minutesmins
Cook Time5 minutesmins
Total Time10 minutesmins
Course: Breakfast
Cuisine: Mexican
Keyword: keto chilaquiles, keto mexican food
Servings: 2Servings
Calories: 222kcal
Ingredients
2Eggs (Fried or Scrambled)(You can also scramble them into the tortilla and sauce mix if you prefer)
1/3CupFavorite Low Carb FIRE ROASTED Red SalsaThicker the Better and HAS TO BE FIRE ROASTED!
4Susalia Keto Corn Tostadas Broken into Big Pieces
1TablespoonAvocado Oil
2TablespoonQueso Fresco
2TablespoonCilantro (Chopped)
Toppings (Optional)
2TablespoonRed Onion (Diced)
2TablespoonMexican Crema
1Avocado (Sliced)
Instructions
Heat avocado oil in pan on medium low heat (few minutes)
Next, add 1/3 cup of FIRE ROASTED red salsa to the pan. Heat it up to simmer. (If the salsa has more liquid (watery) let some of that cook down before adding pieces of tostada)
Once the liquid is simmering in the pan add in the pieces of tostada (make sure the pieces aren't touching as best you can). Stir tostada pieces continuously in salsa mixture for about 2 minutes or until sauce is sticking to tostada pieces and the pieces of tostada have become softer(If you would like crunchier pieces you can continue to cook for 30 seconds to a minute longer)Once tostada mixture is done take off the heat and let sit while you fry egg.
Fry up the 2 eggs to your style preference. (You can also scramble the eggs into the tostada mixture if you prefer)
Once eggs are fried divide tostada mixture on to two separate plates. Place one egg on top of each serving of tostada mixture. Top with cilantro and cheese.Top with other toppings if desired. (Mexican crema, avocado and red onion).ENJOY!