Chilaquiles VerdesTortilla Chips in Green Salsa
Chilaquiles verdes made by coating crisp tortilla chips with a fresh tomatillo and green-chili salsa, then finishing them with crema, cheese, onion, and cilantro.
Prep
20m
Cook
15m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Salsa
- 500gTomatillo (husked and rinsed)
- 2pcsSerrano Chili (stemmed)
- 120gWhite Onion (roughly chopped)
- 10gGarlic (peeled)
- 500mlWater
- 15gFresh Coriander (roughly chopped)
- 30mlLime Juice
- 6gSalt
Skillet
- 40mlVegetable Oil
- 200gTortilla Chips
Topping
- 4pcsEgg
- 100gQueso Fresco Cheese (crumbled)
- 80gSour Cream
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Bring the water to a boil in a saucepan. Add the tomatillo and serrano chilies and simmer until softened and olive green.
- 02
Drain the vegetables, then blend them with the garlic, fresh coriander, lime juice, and salt until smooth.
- 03
Heat the vegetable oil in a wide skillet over medium heat. Pour in the salsa and simmer until slightly thickened.
- 04
Add the tortilla chips and fold gently just until coated and beginning to soften while retaining some crisp edges.
- 05
Cook the eggs until the white and yolk are set. Divide the chilaquiles among plates and top with the eggs, queso fresco cheese, sour cream, white onion, and extra fresh coriander.
- 06
Serve immediately.
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