"NACHO average skillet 🙃 I think Cinco de Mayo has me on a Mexican kick this week...I promise I’ll have some new flavors soon! This skillet is a cross between chilaquiles and nachos."
Chilaquilles Nachos
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Recipe Intro From starinfinitefood
This bright and bold Chilaquiles Nachos recipe is everything you want in a satisfying skillet meal—crispy baked almond flour tortilla chips, salsa, colorful veggies, and melty vegan cheese, all topped with fried eggs and the freshest toppings. It’s a fun, plant-forward twist on classic chilaquiles, perfect for brunch, dinner, or even a quick weeknight fix
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Prep time: 10mins
Cook time: 25mins
Serves or Makes: 2–3 servings
Recipe Card
ingredients
Base:
- 4 - 5 ounces (about 4 cups loosely packed) Baked almond flour tortilla chips
- 1/2 cup salsa (red or green)
- 1/2 cup (about 3–4 small peppers) sliced mini bell peppers
- 1 cup greens (such as baby spinach or arugula)
- 1/2 cup cherry tomatoes, halved
- 1/2 cup vegan cheese (or more if you're feeling extra cheesy)
ingredients
Toppings:
- 2 - 3 fried eggs
- 1/2 ripe avocado, sliced `
- Hot sauce, for serving, to taste
- 1/4 cup microgreens
- 2 scallions, thinly sliced
- 1/4 cup cucumber, chopped or thinly sliced
- 1/4 teaspoon cumin (optional)
- 1/4 teaspoon chili powder (optional)
Method
Step 1
In a large bowl, gently toss the almond flour tortilla chips with salsa until just coated—don't overdo it or they'll get soggy.
Step 2
In an oven-safe skillet or small baking dish, layer the salsa-coated chips with sliced mini peppers, greens, cherry tomatoes, and shredded vegan cheese.
Step 3
Bake in a preheated 475°F oven for about 15 minutes, or until the cheese is melted and the edges are golden and crisp.
Step 4
Remove from the oven and top with freshly fried eggs, avocado slices, a drizzle of hot sauce, microgreens, scallions, and cucumber. Sprinkle with a pinch of cumin and chili powder if desired.
Step 5
Serve immediately while hot and crispy!