Chilaquiles Verdes

Name: Chilaquiles Verdes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican, Latin American, American
Ingredients: 1/2 cup cilantro; 1 cilantro; 2 cloves garlic; 3 jalapeño; 1 lb tomatillos; 1/2 white onion; 1 egg; 1 tbsp lime juice; 1 tsp kosher salt; 4 tbsp vegetable oil; 12 corn tortillas; 1 cotija cheese; 1 water; Sour cream; I highly recommend you make your own salsa, but if you don’t have time, feel free to use 1 1/2 cups of your favorite store-bought salsa verde!

7 steps

Prep:10minCook:20min

Great for breakfast or brunches super easy to make, side notes….. If you don’t want to lightly fry the tortilla wedges, you can bake them instead. Simply spread them in a single layer on two greased baking sheets and lightly spray the tops with nonstick cooking spray or brush with olive oil. Bake at 400°F for 10 to 15 minutes until crispy. I don’t recommend using store bought tortilla chips because they tend to get soggy really quickly when mixed in the sauce, whereas homemade chips are sturdier and can withstand more liquid. One of the most popular ways to serve chilaquiles is with a fried or sunny side up egg!

Updated at: Thu, 16 Nov 2023 08:52:44 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories923 kcal (46%)

Total Fat54 g (77%)

Carbs76 g (29%)

Sugars5.8 g (6%)

Protein33.3 g (67%)

Sodium2122.9 mg (106%)

Fiber5.4 g (19%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

½ cupcilantro

1cilantro

2cloves garlic

3jalapeño

1 lbtomatillos

0.5white onion

1egg

1 Tbsplime juice

1 tspkosher salt

4 Tbspvegetable oil

but if you don’t have time, feel free to use 1 1/2 cups of your favorite store-bought salsa verde

Instructions

Step 1

In a medium pot, add the tomatillos, jalapeños, onion, and enough water to completely cover them. Bring to a boil over medium-high heat, reduce heat to low, cover, and simmer for 8 minutes.

Pot

Step 2

Using a slotted spoon, transfer the tomatillos, jalapeños, and onion to a blender. Add the cilantro, garlic, lime juice, and salt and blend until smooth. Taste and add more salt as needed.

Slotted Spoon

BlenderMix

kosher salt1 tsp

Step 3

Stack the corn tortillas on top of each other and cut them into eighths to create small triangle wedges. Line a large plate with paper towels and set aside.

Knife

Plate

Paper Towel

Step 4

Working in batches, heat 2 tablespoons of the vegetable oil in a large sauté pan or skillet over medium-high heat.

Saute Pan

CooktopHeat

Step 5

Add half of the tortillas and fry for 8 minutes, stirring every minute or so, until they are crispy. Transfer them to the lined plate to drain and repeat the frying proess with the remaining 2 tablespoons of oil and tortilla wedges.

CooktopHeat

Step 6

Add all of the fried tortillas back to the pan and pour the salsa verde on top. Gently toss together to coat. Also in another small pan cook your fry egg to your liking