Chilaquiles Verdes

Ingredients

• 10 Corn tortillas, cut into wedges and baked crisp
• 2 tbsp Canola oil
• 1 lb Tomatillos, husked
• 2 Jalapeño
• ½ Yellow onion
• 3 cloves Garlic
• 1 cup Cilantro
• ¾ cup Low-sodium vegetable broth
• 1 tsp Kosher salt
• 4 Eggs (large)
• 3 oz Queso fresco, crumbled
• ⅜ cup Light sour cream
• ¼ Red onion, sliced thin
• 1 Avocado, sliced

Method

1. Bake the tortilla wedges at 400°F for 12 minutes with a little oil until crisp, or use a bag of thick restaurant-style chips.
2. Broil the tomatillos, jalapeños, onion and garlic until blackened in spots, 8 minutes. Blend with the cilantro, broth and salt.
3. Fry the salsa in the oil in a wide skillet for 5 minutes until it darkens and thickens — Mexican sauces are always fried, and this is where the flavor concentrates.
4. Fry the eggs in a second pan, sunny side up.
5. Add the chips to the simmering salsa and fold for no more than a minute. They should be coated and just yielding, with some crunch left. Longer and you have soup.
6. Serve immediately with an egg on each portion, queso fresco, crema, red onion and avocado.

Notes

✨ The restaurant touch

One minute in the sauce. Chilaquiles are eaten immediately — this is a dish with a two-minute window and everyone in Mexico knows it.

🧒 For the kids

Serve the chips and salsa side by side rather than combined, with the egg on top.

🥡 Leftovers

The salsa keeps 10 days and freezes. Assemble to order.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.