Dairy-Free Chilaquiles en Salsa Verde
Transform your brunch table with these irresistible Dairy-Free Chilaquiles en Salsa Verde, a vibrant twist on a Mexican classic that’s rich in flavor and entirely plant-based. Crispy, golden corn tortillas are bathed in a tangy, homemade tomatillo salsa verde, crafted with fresh tomatillos, jalapeños, cilantro, and a hint of garlic for an authentic and zesty kick. Finished with creamy avocado slices, peppery radishes, and a squeeze of lime, this dish combines bold flavors and irresistible textures in every bite. Ready in just 35 minutes, this easy-to-make recipe is perfect for serving four and satisfies dairy-free and vegan diets alike. Ideal for a crowd-pleasing weekend brunch or a quick weeknight dinner, it’s a celebration of wholesome, authentic ingredients.
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Recipe Information
Ingredients
- 8 pieces corn tortillas
- 0.25 cup vegetable oil
- 1 pound tomatillos
- 2 pieces jalapeño peppers
- 0.5 medium, chopped white onion
- 0.5 cup, chopped cilantro
- 2 pieces garlic cloves
- 1 teaspoon salt
- 0.5 cup vegetable broth
- 1 sliced avocado
- 3 sliced radishes
- 1 cut into wedges lime
Instructions
Cut the corn tortillas into quarters to make wedges.
Heat vegetable oil in a large skillet over medium-high heat. Once hot, add the tortilla wedges in batches and fry until golden and crispy, about 2-3 minutes per side. Remove and drain on paper towels.
In a saucepan, combine tomatillos, jalapeño peppers, chopped onion, garlic cloves, and enough water to cover. Bring to a boil over medium heat and cook for about 10 minutes, until the tomatillos are softened.
Drain the boiled vegetables and transfer them to a blender. Add cilantro and salt. Blend until smooth, adding vegetable broth to reach your desired consistency.
Pour the salsa verde back into the saucepan and simmer for about 5 minutes to thicken slightly.
In a clean skillet, add the fried tortilla chips and pour the warm salsa verde over them. Toss gently to coat the chips without breaking them.
Cook for an additional 3-5 minutes until the chips soften slightly but still retain some crunch.
Serve immediately, garnished with sliced avocado, radishes, and lime wedges.
Nutrition Facts
Calories |
1581 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.4 g | 86% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 34.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2792 mg | 121% | |
| Total Carbohydrate | 226.0 g | 82% | |
| Dietary Fiber | 39.3 g | 140% | |
| Total Sugars | 17.2 g | ||
| Protein | 31.7 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 294 mg | 23% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2342 mg | 50% | |
*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.
