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Chilaquiles With Chili Lime Pork Rinds

Chilaquiles With Chili Lime Pork Rinds

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



  • 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



  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

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