Easy Chilaquiles Verdes
Chilaquiles Verdes (Chilaquiles Verde) is a tasty Mexican breakfast dish known for its bold, savory flavor. It is often served with a side of beans, and topped with crumbled cheese, onions, and cilantro, and a fried egg.
Servings: 1 Serving
Calories: 560kcal
Equipment
Ingredients
- 2 slices white onion
- 1 tablespoon cilantro leaves
- ¼ medium avocado
- ¾ cup bottled salsa verde (salsa verde recipe)
- ¼ cup chicken broth
- 1 tablespoon avocado oil
- 1 large egg
- 16 thick tortilla chips
- 2 tablespoon Cotija cheese
- salt & black pepper (optional)
- 1 tablespoon sour cream (or crema)
- hot sauce (optional)
Instructions
- Slice a few thin strips of onion and pluck cilantro leaves from their stems. Next, slice ¼ avocado into strips. Set aside until needed.
- Add salsa verde and chicken broth to a pan and simmer over medium heat for 5 minutes. If your salsa is chunky and you prefer a smoother texture, use an immersion blender to get the sauce to the desired texture.
- Add avocado oil to a small pan and fry the egg to your liking. Simultaneously, add tortilla chips to the large pan of salsa and fold gently until all the chips are coated. Remove after 1-2 minutes (you want the chips slightly softened while retaining their crunch).
- Transfer chips to a plate, then top with crumbled cheese, cilantro, onion, and avocado slices. Top with fried egg and season with salt and black pepper. Drizzle with sour cream (or Mexican crema) and more salsa. Optionally, add your favorite hot sauce or chile sauce.
Notes
- If using my salsa verde recipe, omit the avocado and add some of it as a topping instead.
- If the sour cream is thick and you prefer a drizzling consistency, thin 1 tablespoon sour cream with 1 teaspoon water and ½ teaspoon lime juice.
- Prepping the topping ingredients before making the chilaquiles prevents the salsa-soaked chips from getting soggy while you gather and prep the toppings and fry the egg.
- To make chilaquiles rojos, substitute red salsa for the salsa verde.
- Leftover chilaquiles verdes does not store well, since the corn chips will get soggy. This dish is best eaten fresh.
- This dish can be made vegetarian by using vegetable broth instead of chicken broth.
Nutrition
Serving: 1Serving | Calories: 560kcal | Carbohydrates: 31g | Protein: 14g | Fat: 42g | Saturated Fat: 10g | Cholesterol: 225mg | Sodium: 1956mg | Fiber: 5g | Sugar: 13g
