Chilaquiles en Salsa Verde
Chilaquiles en Salsa Verde is a vibrant and authentic Mexican dish that balances crispy homemade tortilla chips with the tangy, zesty flavors of freshly made green salsa. This recipe features golden-fried corn tortillas coated in a rich tomatillo and jalapeño sauce, blended with aromatic garlic, white onion, and fresh cilantro. Served with creamy queso fresco, a drizzle of silky Mexican crema, and garnished with radishes, avocado, and perfectly fried eggs, this dish is a delightful explosion of textures and tastes. With a prep time of just 20 minutes, it’s perfect for breakfast, brunch, or even a quick weeknight meal. Treat your taste buds to this comforting and deliciously satisfying Chilaquiles en Salsa Verde!
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Recipe Information
Ingredients
- 8 pieces corn tortillas
- 1 cup vegetable oil
- 1 lb tomatillos
- 2 pieces jalapeño peppers
- 2 pieces garlic cloves
- 0.5 piece white onion
- 0.5 cup cilantro
- 1 cup chicken broth
- 1 teaspoon salt
- 0.5 cup queso fresco
- 0.5 cup Mexican crema
- 0.25 cup sliced radishes
- 1 piece avocado
- 4 pieces eggs
Instructions
Preheat the oven to 350°F (175°C). Cut the corn tortillas into sixths to make chip-size wedges.
Heat the vegetable oil in a large frying pan over medium-high heat. Fry the tortilla wedges in batches until crisp and golden brown. Remove and drain on paper towels. Repeat until all tortilla wedges are fried.
For the salsa verde, husk and rinse the tomatillos. Place them in a saucepan with enough water to cover. Add jalapeños, garlic, and bring to a boil. Once boiling, reduce heat and simmer for about 10 minutes, or until tomatillos change color and soften.
Drain the saucepan and transfer tomatillos, jalapeños, and garlic to a blender. Add the onion, cilantro, and chicken broth. Blend until smooth. Season with salt to taste.
In a clean frying pan, add a little oil if needed, and pour in the salsa verde. Allow it to simmer for a few minutes until slightly thickened.
Preheat a small amount of oil in a skillet over medium heat and fry the eggs to your liking (sunny-side up or over easy).
On a large baking dish, layer the tortilla chips evenly. Pour the salsa verde over the chips, ensuring they are well-coated but not too soggy.
Warm the layered chilaquiles in the oven for about 5 minutes, just enough to heat through.
Remove from oven and top with queso fresco, a drizzle of Mexican crema, and garnish with radishes and avocado slices.
Serve immediately, topped with a fried egg per serving, and enjoy the flavors of Mexico in every bite!
Nutrition Facts
Calories |
845 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.0 g | 95% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 209 mg | 70% | |
| Sodium | 824 mg | 36% | |
| Total Carbohydrate | 40.0 g | 15% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 7.7 g | ||
| Protein | 16.3 g | 33% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 182 mg | 14% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 776 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
