😋 Chilaquiles… baked, not fried, and ready to perform

This lighter take on classic chilaquiles swaps the frying pan for the oven—keeping the crunch, cutting the oil. With a balanced mix of carbs, protein, and healthy fats, it’s a great option for game day

Why It’s Good for Athletes:

• Carbs from corn tortillas help refill energy stores

• Eggs provide complete protein for muscle repair

• Salsa delivers hydration-boosting electrolytes

• Avocado adds heart-healthy fats for stamina

Ingredients:

• 6 corn tortillas (preferably a day old), cut into triangles

• 1 tbsp olive oil

• 1 ½ cups salsa verde or roja (homemade or low-sodium store-bought)

• 3 eggs

• ¼ cup low-fat crumbled queso fresco or shredded cheese (optional)

• ½ avocado, sliced

• 2 tbsp chopped cilantro

• Salt and pepper to taste

• Greek yogurt or plain low-fat yogurt (as crema alternative) – optional

Preparation Time: 10 mins

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 2-3 Calories per Serving: ~380 kcal

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Preparation

Step 1: Bake the Tortillas

Preheat oven to 375°F (190°C). Toss tortilla triangles with olive oil and spread on a baking sheet. Bake for 12–15 minutes, flipping halfway through, until crispy and golden.

Step 2: Heat the Salsa

Warm the salsa in a skillet over medium heat until it simmers. Adjust seasoning if needed.

Step 3: Mix It Up

Add the baked tortilla chips to the skillet and gently stir to coat with the salsa. Let them soak for 2–3 minutes until slightly softened but still crisp.

Step 4: Add the Eggs

Make small wells and crack in the eggs. Cover and cook until eggs are done to your liking (about 5–6 minutes for medium yolks).

Step 5: Top & Serve

Plate and garnish with avocado, cilantro, cheese, and a spoonful of Greek yogurt.