Pregelled Peach Guac Chilaquiles

Chilaquiles are one of those dishes that feel inherently comforting: tender pieces of tortilla simmered in sauce until they soak up the liquid, layered with tangy toppings and warm aromatics. They already sit close to the softer end of the texture spectrum, which makes them an easy choice to include in my dysphagia friendly recipe adaptations.

Pregelled starches work because they’ve already undergone the first stage of gelatinization; the phase where starch granules swell, absorb water, and transition from firm to soft. When you hit a tortilla with moisture and heat ahead of time, whether through steaming, soaking, or a controlled simmer, you can lock in that tenderness before the dish comes together. That means your tortilla pieces won’t have hard edges, won’t need bite pressure, and won’t surprise anyone with inconsistent chew. For chilaquiles, it creates a version that holds its identity while being safer and more predictable for softer eating.

The peach guacamole brings brightness without relying on sharp acidity. Peaches offer gentle sweetness and a soft, easily mashable texture that blends seamlessly with ripe avocado. When folded together, the mixture adds body without introducing stringy fibers or raw vegetable crunch. And if you want a variation geared toward people who need higher protein or more satiety, a sausage puree or a spoonful of Greek yogurt can be whisked in for a creamier, more stable guacamole topping.

IDDSI Level 4 Pureed Pregelled Peach Guac Chilaquiles Recipe

A creamy, cohesive version of the well-loved breakfast item combines eggs and corn tortillas with a sweet peach guacamole.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Cool Time 1 hour hr

Total Time 1 hour hr 35 minutes mins

Servings: 4

Course: Breakfast

Cuisine: Mexican

Calories: 360

Ingredients Equipment Method Notes

Ingredients

  

• 8 soft corn tortillas (or flat tortilla chips like the round bites) cut into strips (⅛–¼ inch)
• 4 eggs
• 1 ripe peach peeled and finely minced
• 1 medium tomato finely diced (seeded; optional for GERD)
• 1 small shallot minced
• 1 cup low-sodium chicken or vegetable broth
• 2-3 ripe avocados
• 2 Tbsp sour cream or plain yogurt
• 1 Tbsp oil or butter
• ½ tsp garlic powder
• ½ tsp smoked paprika
• ½ tsp salt
• Optional: cilantro
• Optional: pureed sausage, queso fresco or soft mild cheese

Equipment

• Skillet or saucepan
• Knife and cutting board
• Small mixing bowl
• Spatula

Method

 

1. Cut the tortillas into thin strips. Heat the broth over medium high heat and add garlic powder, smoked paprika, and salt. (If you want to save cooking time, pour broth over chips and refrigerate for at least 1 hour.) Add the tortillas and eggs, bring down to simmer for 10-12 minutes, stirring occasionally, to prepare for puree.
2. Over medium heat to avoid crisping. add minced shallot, minced peach, and optional diced tomato to a pan and cook 5–7 minutes, stirring occasionally. Remove from pan and cool briefly before blending into puree.
3. In a small bowl, mash the avocado with sour cream until smooth and creamy. Stir half of the peach–shallot mixture into the guacamole cream to lighten and warm it.
4. If you haven't already, plate the tortillas. Consider using piping, patterns or emulating the shape of the food prior to processing for improving choice of bites and visual presentation.
5. Warm 1–2 minutes on low heat if needed. Serve warm with optional pureed meats or cheeses, testing all components for puree texture.

SLP Notes

Testing Method: This recipe should pass the spoon tilt and fork drip tests defined by the International Dysphagia Diet Standardization Initiative (IDDSI). The puree should sit in a mound on a spoon, sliding off in one bite when tilted/ lightly flicked, with no thin liquid separating. The puree should sit on top of a fork and should not drip through the fork tines (small “tail” is ok).

Adjusting Consistency: If the mixture is too thick, add small amounts of liquid (broth, sauce, milk, or water) one teaspoon at a time. If too thin, add a thickening ingredient such as instant potato flakes, pureed vegetables, or thickener as clinically appropriate.

Temperature Caution: The viscosity of purees changes with temperature. Always test after reheating or chilling, as thinner or thicker consistencies may alter the IDDSI level.

Storage & Reheating: Refrigerate promptly and reheat gently, stirring between intervals. Always retest consistency before serving.

What makes this dish interesting is the push-pull of savory and sweet. Peaches aren’t traditional, but fruit has long been woven into regional Mexican cooking; salsas with mango, pineapple, or dried fruits in moles. Their inclusion here isn’t a novelty; it’s a way to maintain balance when you need to keep textures gentle. The peach rounds out the spice of the sauce, keeps the guacamole moist without relying on citrus, and creates a familiar comfort food richness that blends well with softened tortillas.

From a dysphagia standpoint, chilaquiles also behave well once cooled slightly. The sauce continues to hydrate the starch, and the dish settles into a cohesive, forkable texture. That’s especially helpful for mixed-needs households or for anyone who wants a meal that’s safe, flavorful, and not obviously texture modified. It’s also a strong option for people in early post-bariatric stages or after a dental procedure when soft, moist meals are encouraged and acidity tolerance varies from person to person.

More Recipes

If you need a pureed dessert recipe, I love this pureed chocolate pumpkin cheesecake recipe. Or if you’re looking for a sweet breakfast option, this banana sweet potato breakfast bowl recipe is in regular rotation at my house.

Every recipe here is designed for texture sensitive eaters: from dysphagia to dental issues to picky eaters. Get recipe roundups and practical tips by joining the mailing list.

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