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Chilaquiles Verdes (with eggs)
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Categories

  • Tex-Mex
    • Difficulty: Easy
    • Total Time: 30 Min
    • When to Prep: Ahead
    • Cook Time: 15 Min
    • Yields: 4 servings
    • Storage: Use Immediately
    • Nutritional Snapshot: 698 Cal, 46g Fat
    Chilaquiles Verdes (with eggs)

    Chilaquiles are a traditional Mexican peasant dish of fried tortillas bathed in green or red salsa (depending on the region) until tender.

    What you need

    • 2 quarts vegetable, canola, or peanut oil
    • 16 soft corn tortillas, cut into 6 wedges each
    • Salt to taste
    • 2 cups Salsa Verde
    • 1 cup chicken broth
    • 4 eggs
    • 1/2 cup sour cream
    • 1/2 small white onion, thinly sliced
    • 1/4 cup chopped cilantro leaves
    • 1/4 cup crumbled cotija cheese

    Instructions

    1. Heat vegetable oil to 375°F in a deep fryer. Line a large rimmed baking sheet with paper towels. Fry 1/3 of tortilla wedges, stirring them as they cook. Cook until chips are pale golden brown, and are very crisp, about 3 minutes. Transfer to the baking sheet and immediately season with salt. Repeat with remaining batches.
    2. Heat Salsa Verde and chicken broth in a large straight-sided pan over medium heat until simmering. Add chips and turn to coat. Cover and set aside.
    3. Add oil to a large non-stick or cast iron skillet. Add the eggs and cook until whites are set but yolks are still creamy, about 3 minutes. prepare to serve each in a large plate.
    4. Stir tortilla chips again and season to taste with salt if necessary. Divide between four warmed serving plates. Top each with a fried egg. Drizzle with crema, sprinkle with onions, cilantro, and cheese, and serve immediately

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