Chilaquiles Verdes with Baked Tortilla Chips
Total Time
55 minutes
Prep Time
25 minutes
Cook Time
30 minutes
Rating
5 out of 5 stars
(20)
Ingredients
4 servings
- 16 corn tortillas
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon fine-grain sea salt or 1 teaspoon flaky sea salt
- 2 teaspoons extra-virgin olive oil
- 3 cups (24 ounces) salsa verde—either homemade or store-bought
- 2 tablespoons chopped fresh cilantro
- 4 fried eggs (optional)
- 1 avocado, diced
- ⅓ cup crumbled Cotija, queso fresco or feta cheese
- 3 tablespoons chopped red onion or green onion
- 2 tablespoons chopped cilantro
How would you rate this recipe?
Preparation
Chef’s notes
Store-bought tortilla chips alternative:
Use 4 generous handfuls of chips instead of these baked chips. You might want to choose a no-salt or lightly salted variety to ensure that your dish isn’t too salty. The only store-bought chips I’ve enjoyed in chilaquiles is Late July’s chia quinoa variety.
Homemade salsa verde note:
My salsa verde recipe yields 2 ½ cups salsa. To make it yield 3 cups as needed for this recipe, increase the tomatillos to 1 ¾ pounds.
Store-bought salsa verde note:
If your jarred salsa tastes dull, liven it up with a squeeze of lime juice and possibly some more chopped fresh cilantro.
Make it gluten free:
Use certified gluten-free tortillas.
Make it dairy free:
Omit the cheese.
Make it vegan:
Omit the eggs and cheese. To make the recipe more hearty, you could serve the chilaquiles on a spread of refried black beans or with black bean salad on top or on the side.