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Chilaquiles bake

Chilaquiles bake

Total Time
40 min
10 min
30 min
This spin on a classic Mexican dish is comfort food at its best and a great way to use up left over tortilla chips. We’ve used a Mexican cheese blend for the full flavour experience, but if you can’t find it, swap in mozzarella or tasty cheese.


Canned black beans, rinsed, drained

80 g

Tortilla chips

60 g, broken

Grated Mexican cheese blend

cup(s), (35g)


6 medium

Tomato-based salsa

130 g

Chilli powder

2 tsp

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 180°C. Lightly spray 4 x 1 cup (250ml) capacity ovenproof ramekins with oil.
  2. Divide beans, tortilla chips and cheese evenly among prepared ramekins. Whisk eggs, ⅓ cup (75g) salsa and chilli powder in a medium bowl. Season with salt and pepper. Pour evenly into ramekins.
  3. Place ramekins onto a baking tray and bake for 30 minutes or until eggs are just set. Top evenly with remaining salsa. Serve warm.


Add it: Serve topped with a dollop of light sour cream and sliced jalapenos for an extra kick. Foodie fact: Chilaquiles is a traditional Mexican breakfast that usually consists of deep-fried tortillas that are then cooked in salsa and topped with fried eggs and cheese. We’ve lightened up this version so it’s PersonalPoints friendly.