Start your day right with our paleo friendly, low-carb version of chilaquiles. This recipe features our oven-baked chili lime pork rinds as a tortilla chip substitute, so you can enjoy this traditional Mexican dish guilt-free. Top with a fried egg and enjoy!

Chilaquiles With Chili Lime Pork Rinds

Serves 3-5

Ingredients:

• 2 dried Guajillo chilis 
• 1 dried Arbol chili (optional for heat level)
• 1/2 onion
• 2 tomatoes
• 3 cloves garlic
• 1 1/2 cup chicken broth
• 1 tsp vinegar
• 1 tsp salt
• 1/2 tsp pepper
• 1 bag Oven-Baked Chili Lime Pork Rinds
• Cilantro (for garnish - optional)
• Cotija cheese (for garnish - optional)
• 2 eggs (fried)
• EPIC Duck Fat

Directions:

1. In a lightly oiled skillet cook onion, cored tomatoes, and garlic cloves on medium to medium-high heat until lightly charred.
2. Once all ingredients are lightly charred, place chilis, onion, tomatoes, garlic, broth, vinegar, salt, and pepper into a medium sauce pan or pot.
3. Place on high heat and boil for 5 minutes.
4. Transfer to blender and blend until smooth.
5. Strain into sauce pot, place on medium-low heat and add pork rinds.
6. Stir until all rinds are coated.
7. Remove from heat, top with a fried egg, and garnish with cilantro and cheese.

Recipe Credit: Eric Rasmussen, EPIC Product Developer