Nutrition Facts

Serving Size
Amount Per Serving
Calories 653
% Daily Value
Total Fat 50.1g
Saturated Fat 8.7g
Cholesterol 196mg
Sodium 404mg
Total Carbohydrate 40.5g
Dietary Fiber 5.6g
Protein 10.6g
Vitamin A 18%
Vitamin C 4%
Calcium 19%
Iron 7%
Total Time

30 min.

Serving & Size


Add To Pantry

Corn tortillas, avocado, and eggs combine with Pace® Mild Chunky Salsa to make delectable Chilaquiles.  Topped with red onion and cilantro to bring an authentic flair to any menu.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

estimate your profit

Step 1
Profit Per Serving
- =

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
× =

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
× =

Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure
Pace® Chunky Salsa- Mild
32 oz.
corn oil 33 oz.
corn tortilla 4 lb.
cream cheese 8 oz.
egg 24  ea.
kosher salt
red onion 10.5 oz. ea.
cilantro 3 oz. bunches
avocado 7 oz. ea.
1. In a large sauté pan, coat pan generously with corn or vegetable oil, (1/8 inch). Heat on medium high to high. Add tortillas. Fry until golden brown. Remove tortillas and place on paper towel lined plate to soak up excess oil. Sprinkle a little salt on the tortillas. Wipe pan clean of any browned bits of tortillas.

2. Add 2 tablespoons oil to pan. Bring to high heat. Add Pace® Chunky Salsa. Cook for several minutes. Add fried tortilla quarters to the salsa. Gently turn over the pieces of tortilla until they are all well coated. Let cook for a few minutes more. Remove from heat.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

3. In bowl, combine eggs and cream cheese. with fork or whisk, scramble egg mixture until just firm.

4. Combine tortilla mixture and egg mixture in a layering method, starting and ending with tortillas.

CCP: Hold for hot service at 140°F or higher until needed.


5. Top with onions, cilantro and avocado. Serve immediately.

Recipe Tip

  1. Pick one or all of the following optional sides: 3 oz. diced potatoes sauteed in oil with salt and pepper; 3 oz. kidney beans cooked and then blended with 1 tsp. chopped onion1-2 flour tortillas warmed and served in a half or triangle; Pace Chunky Salsa - Mild
  2. * It will help with the frying if your tortillas are a little dry. If they are fresh, cut them first, put them in a warm oven for a few minutes first to dry them out a bit, then proceed

Sign up now!

©2019 CSC Brands LP, All Rights Reserved.