Easy Keto Chilaquiles

Easy Keto Chilaquiles

Chilaquiles are a wonderful Mexican dish, usually served for breakfast, featuring fried tortillas sautéed in salsa, covered with a veritable fiesta of condiments, as Mexican dishes frequently are. It is often served with eggs.

A low-carb tortilla would work okay here, but this is a perfect dish to try pork rinds as a tortilla substitute. Pork rinds have a different texture than tortilla chips, but they react similarly when given a warm bath in red salsa. And they don’t need to be fried ahead of time.

Better yet, I made this dish in just one pan, as fast and easy as you could like. Slipping the pan under the broiler finishes off the eggs even while melting the cheese and re-crisping some of the exposed pork rinds.

(4 votes, average: 4.75 out of 5)
Easy Keto Chilaquiles


  • 1.5 oz pork rinds
  • 2 tsp coconut oil
  • ½ cup red salsa
  • 2 eggs
  • ½ oz shredded cheese
  • salt
  • Cilantro, roughly chopped
  • 1 scallion, sliced
  • 2 tbsp sour cream
  • hot sauce to taste


  1. Pre-heat the broiler, on a low setting if possible.
  2. Place an oven-safe and non-stick pan over medium heat. Melt the coconut oil, and add the salsa. Cook until the salsa is bubbling and beginning to fry in the coconut oil.
  3. Add the pork rinds directly to the pan. Stir/toss to coat the pork rinds and warm them through.
  4. Make a little nest in the center of the pan in which to crack your eggs. Crack them directly into the pan, taking care not to break the yolks. Season the eggs with a pinch of salt, and sprinkle cheese all over the pan.
  5. Place the entire pan under the broiler for 1-2 minutes, until eggs have set.
  6. Transfer to a plate with a spatula.

Yield: 1

Food energy: 620 kcal

Total fat: 45.6g

Carbohydrate: 10.4g

Protein per serving: 42.1g

Total dietary fiber: 0g

Ross Wollen
Ross Wollen

Ross Wollen is a chef and writer based in Maine's Midcoast region. Before moving East, Ross was a veteran of the Bay Area restaurant and artisanal food scenes; he has also worked as a food safety consultant. As executive chef of Belcampo Meat Co., Ross helped launch the bone broth craze. Since his diagnosis with Type 1 diabetes in 2017, he has focused on exploring the potential of naturally low-carb cooking. Follow Ross on Twitter: @RossWollen

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Ed A
Ed A
4 years ago

Nope, nope, nope. This is not Chilaquiles. Not even close. There is a Mexican dish that is made using rinds and chili sauce. Usually breakfast and served with eggs. Changing the name of a Mexican staple does not make it a different dish. Fail! Now, I have no doubt this tastes delicious cause I’ve made an exact dish multiple times but it is not Chilaquiles.

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