Quickly pour salsa over chips and reduce heat to medium-low. Simmer the chips in sauce, undisturbed, until chips absorb some of the liquid and soften, for about 10 minutes. Divide chilaquiles between two plates. Sprinkle half of the cheese on each, drizzle with half of the crema, and serve.
The base ingredient of chilaquiles is the corn tortilla, which as you can imagine, packs a ton of carbs. To make keto chilaquiles, we will need low carb corn tortillas.
These low carb tortilla chips are SO easy to make - and they are perfect for snacking, dipping, and more! Preheat the oven to 350F. Line two large baking pans with silicone mats or parchment paper. Cut each wrap into 8 wedges. Spread them out onto the lined pans in a single layer. Spray with olive oil spray and bake them for five minutes.
With baked tortilla chips (not fried), this simple take on Chilaquiles is a breeze thanks to McCormick® Original Taco Seasoning Mix. Ready in just 30 minutes, this easy chilaquiles recipe is just what your brunch or breakfast menu has been waiting for.