Yield: 4 servings
Chilaquiles Verdes
Chilaquiles Verdes is an authentic Mexican dish that begins with crispy tortilla chips and then is topped with homemade salsa verde. Add a fried egg for a nutritious breakfast meal.
Ingredients
- 1 ½ lbs tomatillos
- 1 to 2 serrano, or jalapeño peppers, stems and seeds removed
- Water
- ½ of a small red onion, roughly chopped
- ½ cup cilantro leaves
- 2 garlic cloves
- 1 tablespoon oil, avocado, vegetable or canola
- Salt and pepper, to taste
- 1 lb tortilla chips, warmed
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Instructions
- Wash the tomatillos and remove any husks. Place the tomatillos and serrano peppers in a saucepan, and cover them with water. Bring them to a boil and then lower the heat to a simmer for 10 minutes.
- Remove ingredients with a slotted spoon, and save the water you boiled the tomatillos and peppers in.
- Place the cooked tomatillos, serrano peppers, onion, garlic, cilantro, and 2 cups of the water used to boil the tomatillos and peppers into a blender or food processor. Blend until a fine puree is formed.
- In a skillet, heat 1 tablespoon of oil over medium heat. Once the oil is hot, place the sauce into the pan and bring it to a simmer. Cook for 5 minutes and season, to taste, with salt and pepper.
- Place the tortilla chips in a dish and cover them with the sauce, as desired.
- Garnish with sour cream, cheese, cilantro, onion, and if you would like some thin slices of avocado. Serve immediately and enjoy!
Notes
Storage:
- I don't recommend storing, or freezing, any leftovers of the final Chilaquiles dish. Sorry, but you'll end up with a mushy mess!
- You can store verde sauce in the fridge, in an airtight container, for up to 5 days.
- You can freeze the verde sauce for up to 3 months in an air tight container. Use a freezer-friendly container.
Nutrition
Serving: 1, Calories: 627kcal, Carbohydrates: 88g, Protein: 10g, Fat: 29g, Saturated Fat: 4g, Polyunsaturated Fat: 23g, Trans Fat: 1g, Sodium: 451mg, Fiber: 10g, Sugar: 8g