Green Chilaquiles
Thick fried tortilla chips simmered in a bright and tangy tomatillo salsa, for a simple and delicious Green Chilaquiles.
Servings: 4
Calories: 465kcal
Ingredients
salsa verde
- 1 pound tomatillos, husked and halved
- 2 jalapenos, halved and seeded
- 5 garlic cloves
- 1 yellow onion, quartered
- 2 tbsp extra virgin olive oil
- 1/2 bunch cilantro
- 2 limes, juiced
- salt and pepper to taste
chilaquiles
- 1/2 cup chicken stock
- 6 ounces thick tortilla chips
- 4 eggs
- salt and pepper to taste
garnishes
- 1/2 cup crumbled cotija cheese
- 1/2 bunch cilantro
- 3 radishes, thinly sliced
- 1 lime, cut into wedges
- hot sauce
Instructions
- Preheat oven to 375˚F.
- Spread tomatillos, jalapenos, garlic, and onion onto a baking sheet and drizzle with oil. Season with salt and pepper and toss together.
- Roast vegetables for25 to 30 minutes, remove from oven and cool for 10 minutes.
- Pour roasted vegetables into a blender and add cilantro and lime juice. Blend mixture until smooth. Adjust seasonings.
- Pour mixture into a large skillet and stir in chicken stock.
- Place skillet over medium heat and bring mixture up to a simmer, 5 minutes.
- Stir in chips, a handful at a time, until all chips have been added and coated in the verde sauce. Crack eggs into the skillet, over the chips and lower heat to medium-low. Cover for about 5 minutes or until egg whites have set and the chips have absorbed some of the sauce.
- Uncover and remove skillet from the heat. Top with cotija, cilantro and radishes. Serve with lime wedges and hot sauce.
Nutrition
Calories: 465kcal | Carbohydrates: 47g | Protein: 14g | Fat: 27g | Saturated Fat: 7g | Cholesterol: 181mg | Sodium: 500mg | Potassium: 628mg | Fiber: 6g | Sugar: 9g | Vitamin A: 614IU | Vitamin C: 42mg | Calcium: 229mg | Iron: 3mg