Chilaquiles en Salsa Verde

Indulge in the bold, comforting flavors of **Chilaquiles en Salsa Verde**, a traditional Mexican breakfast dish that’s perfect for weekend mornings or a satisfying brunch. This vibrant recipe features crispy homemade tortilla chips generously coated in a tangy and zesty tomatillo-based salsa verde, made with fresh jalapeños, garlic, onion, and cilantro. Topped with creamy queso fresco, a drizzle of Mexican crema, crunchy radishes, and slices of ripe avocado, each bite is a symphony of textures and flavors. To complete the dish, a sunny-side-up egg is served atop each portion, adding a rich, velvety touch. Quick to prepare in under 45 minutes and baked to perfection, this dish strikes the perfect balance between authentic tradition and easy comfort food. Serve warm and let the bright, savory essence of this classic Mexican staple transport you to the heart of Mexico.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Preheat the oven to 350°F (175°C). Cut the corn tortillas into sixths to make chip-size wedges.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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).

Step 7

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.

Step 8

Warm the layered chilaquiles in the oven for about 5 minutes, just enough to heat through.

Step 9

Remove from oven and top with queso fresco, a drizzle of Mexican crema, and garnish with radishes and avocado slices.

Step 10

Serve immediately, topped with a fried egg per serving, and enjoy the flavors of Mexico in every bite!

Nutrition Facts

Serving size	2003.5 grams (2003.5g)

Amount per serving	% Daily Value*
Calories	3832

Total Fat 299.70g	384%
Saturated Fat 67.30g	337%
Polyunsaturated Fat 137.10g
Cholesterol 835mg	278%
Sodium 3745mg	163%
Total Carbohydrate 243.70g	89%
Dietary Fiber 47.20g	169%
Total Sugars 26.20g
Protein 82.90g	166%

Vitamin D 164IU	820%
Calcium 833mg	64%
Iron 13mg	73%
Potassium 3493mg	74%

*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.

Source of Calories

Fat: 67.4%

Protein: 8.3%

Carbs: 24.3%