Chilaquiles with TRC Chips

This gluten free spin on Chilaquiles is absolutely delicious! We used the Instant Pot to quickly cook the salsa verde sauce, and adding nutritional benefits to this dish.

Have you heard about lectins? Lectins are proteins that bind to carbohydrates. All fruits and vegetables contain at least some lectins and are found in grains, legumes, many flowering plants, and dairy. Supporters claim that low-lectin diets reduce inflammation and improve digestion.

The Instant Pot is a great way to cook foods that contain lectins in them like tomatillos. Plant lectins can be effectively broken down when cooked in a pressure cooker. However, it is recommend to avoid using slow cookers, as they actually increase lectin content due to the low temperature used.

We paired our salsa verde with our The Real Coconut Coconut Flour Original Tortilla Chips and Kitehill’s vegan Ricotta made from almond milk. This is a great brunch or breakfast option to make for a group of friends. We hope you enjoy it!

Makes 2-3 Servings



  • 4 eggs

  • 1 Tbsp. avocado oil

  • 1 1/2 cups The Real Coconut Original Coconut Flour Tortilla Chips

  • 1/4 cup Pico de Gallo

  • 5 Tbsp Kitehill Ricotta

  • 2 radishes, thinly sliced

  • Cilantro, for garnish

Salsa Verde

  • 1 Tbsp. avocado oil

  • 10 tomatillos, roughly chopped

  • 1 medium onion, roughly chopped

  • 1 jalapeño, roughly chopped

  • 2 cloves of garlic

  • ½ bunch of cilantro

  • Salt & pepper to taste


Salsa Verde Recipe

  1. Set Instant Pot to Sauté setting and heat the avocado oil.

  2. Add 5 tomatillos, onion, jalapeño, and garlic and sauté until soft.

  3. Cover and set Instant Pot to MEAT/STEW setting and cook according to manufacturer instructions.

  4. Carefully remove lid. Sauté more if the mixture is too wet.  

  5. Transfer to blender.  Add remaining tomatillo, cilantro, salt, and pepper and pulse until well combined but still chunky.


  1. Heat avocado oil in a large frying pan over medium heat. Carefully crack eggs into hot pan and cook until the whites are set on top and the yolks are still runny, about 3 minutes. Transfer eggs to plate and set aside.

  2. In the same pan over medium-high heat, add 1 cup of the salsa verde sauce and cook until warm, about 3 minutes. Remove pan from heat.

  3. Add the Original Coconut Flour Tortilla Chips to the pan and toss to coat with the enchilada sauce. Top with eggs, Kitehill Ricotta cheese, pico de Gallo, cilantro and radishes. Serve immediately.

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