Chilaquiles Verdes Recipe

🧂 Ingredients

• 1.5 pounds tomatillos

  sliced
• 2 jalapeno peppers

  chopped
• 4 garlic cloves
• 1 small red onion

  chopped
• 2 tablespoons chopped cilantro
• ¼ cup white wine vinegar
• Juice from 1 lime
• Salt to taste
• 1 13 ounce bag tortilla chips
• 4 large eggs
• 1 tablespoon olive oil
• 1 avocado

  sliced
• 2 jalapeno peppers

  sliced
• Lime wedges
• Queso fresco
• Chopped fresh herbs

Instructions

• 1 Make the salsa verde first by adding those ingredients to a food processor.
  Process until you achieve a nice, smooth sauce. Pour it into a large pan and
  heat it gently through, about 20 minutes. Give it a taste and adjust for salt.
  You can let it simmer longer if you’d like.
• 2 Add the tortilla chips and toss to coat all of the chips.
• 3 While your sauce is simmering, heat a tablespoon of oil in a separate large pan
  and add the eggs. Fry them about 4 minutes, or until the whites have set.
• 4 Serve the eggs over the tortillas in the pan, or you can distribute the
  chilaquiles first to plates, then top with the egg.
• 5 Garnish with avocado, fresh chopped herbs, jalapeno pepper slices and crumbly
  queso fresco.

Nutrition Info