Skip to main content
Navigation Menu

Fritos® Chilaquiles

Fritos® Scoops!® simmered in red chili sauce then topped with fried eggs, avocado, queso fresco, sour cream and cilantro.

6 Ratings
6 Ratings
Thanks for voting!


  • 1 tablespoon vegetable oil
  • 2-4 eggs
  • 10-ounce can red chile sauce
  • 1 (9.25 ounce) bag Fritos® Scoops!® Corn Chips
  • 1 cup shredded pepper jack cheese
  • ½ avocado, sliced
  • 4 ounces queso fresco, crumbled
  • ½ bunch of cilantro, chopped
  • 2-3 radishes, thinly sliced
  • 1 Pour the red chile sauce into a 10-inch cast iron skillet. Cook over medium heat for 5 minutes, until reduced slightly. Stir in Fritos® Scoops!® and pepper jack cheese. Cook until the cheese is melted.
  • 2 While the cheese is melting, heat a non-stick pan over medium heat and crack the eggs into the pan. Cook until whites are set and yolk is still runny.
  • 3 Add the eggs to the skillet with the chips and cheese. Remove pan from heat and top with queso fresco, avocado, radishes and cilantro.