Gluten-Free Chilaquiles en Salsa Verde
Enjoy a vibrant twist on a Mexican breakfast classic with this **Gluten-Free Chilaquiles en Salsa Verde**! Crafted from crispy gluten-free corn tortilla chips drenched in a tangy homemade tomatillo salsa verde, this dish strikes the perfect balance between zesty and comforting flavors. Topped with sunny-side-up fried eggs, creamy avocado slices, and a sprinkle of crumbled queso fresco, every bite is a celebration of bold, fresh ingredients. Perfect for gluten-free diets, this recipe is a quick 50-minute indulgence that’s loaded with irresistible textures and flavors to brighten up your morning or brunch table. Whether you're catering to dietary needs or simply craving authentic Mexican cuisine, this gluten-free chilaquiles recipe is sure to impress!
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Recipe Information
Ingredients
- 8 pieces Gluten-free corn tortillas
- 1 cup Vegetable oil
- 1 pound Tomatillos
- 1 piece Jalapeño pepper
- 2 pieces Garlic cloves
- 0.5 piece White onion
- 0.5 cup Fresh cilantro
- 1 cup Chicken broth
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 pieces Eggs
- 1 piece Avocado
- 0.5 cup Queso fresco
Instructions
Cut the gluten-free corn tortillas into eighths, creating triangle-shaped tortilla chips.
In a large skillet, heat the vegetable oil over medium-high heat. Once hot, fry the tortilla pieces in batches until they are crispy and golden brown. Drain on paper towels and set aside.
For the salsa verde, peel and rinse the tomatillos. Roughly chop them and add to a blender.
Add the jalapeño (stem removed), garlic cloves, half an onion, and fresh cilantro to the blender with the tomatillos.
Pour 1 cup of chicken broth into the blender and blend until smooth.
In a saucepan over medium heat, pour the blended salsa and cook until it simmers, about 10 minutes. Season with salt and black pepper.
In a separate pan, fry the eggs to your liking (sunny side up is recommended).
Gently mix the fried tortilla chips with the warm salsa verde in the saucepan, allowing the chips to soak up some of the sauce but remain slightly crisp.
Divide the chilaquiles onto serving plates and top each with a fried egg.
Garnish with sliced avocado and crumbled queso fresco.
Serve immediately and enjoy the gluten-free chilaquiles.
Nutrition Facts
Calories |
3679 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 280.9 g | 360% | |
| Saturated Fat | 54.0 g | 270% | |
| Polyunsaturated Fat | 137.1 g | ||
| Cholesterol | 756 mg | 252% | |
| Sodium | 3656 mg | 159% | |
| Total Carbohydrate | 261.4 g | 95% | |
| Dietary Fiber | 45.1 g | 161% | |
| Total Sugars | 21.8 g | ||
| Protein | 75.7 g | 151% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 786 mg | 60% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 3131 mg | 67% | |
*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.
