chilaquiles verdes
A traditional Mexican dish featuring crispy tortilla chips smothered in a tangy green salsa, topped with cheese, avocado, and a fried egg.
Ingredients
For the Salsa Verde
- 10 oz tomatillos husked and rinsed
- 1 medium jalapeño stem removed
- 1 clove garlic peeled
- 1 cup fresh cilantro packed
- 1 tbsp lime juice
- 1 tsp salt
For the Chilaquiles
- 8 corn tortillas cut into triangles
- 2 tbsp vegetable oil for frying
- 1 cup crumbled queso fresco
- 1 medium avocado sliced
- 4 large eggs fried
Instructions
Prepare the Salsa Verde
- In a saucepan, combine tomatillos, jalapeño, and garlic. Cover with water and bring to a boil. Cook for about 10 minutes until tomatillos are soft.
- Drain the mixture and transfer to a blender. Add cilantro, lime juice, and salt. Blend until smooth.
Fry the Tortillas
- In a skillet, heat vegetable oil over medium heat. Fry the tortilla triangles in batches until golden and crispy, about 2-3 minutes per side. Drain on paper towels.
Assemble the Chilaquiles
- In a large bowl, toss the fried tortillas with the salsa verde until well coated.
- Serve topped with crumbled queso fresco, sliced avocado, and a fried egg on each plate.
Notes
Chilaquiles can be served with additional toppings like sour cream or pickled onions if desired.
Nutrition
Serving: 1serving | Calories: 450kcal | Carbohydrates: 40g | Protein: 12g | Fat: 30g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 18g | Cholesterol: 210mg | Sodium: 600mg | Potassium: 600mg | Fiber: 5g | Sugar: 2g | Vitamin A: 500IU | Vitamin C: 15mg | Calcium: 200mg | Iron: 2mg