Mexican Chilaquiles Verdes
Crispy corn tortillas simmered in a tangy tomatillo sauce topped with a fried egg.
30 minsMedium4 servings
Nutrition per serving
460
Calories
14g
Protein
38g
Carbs
29g
Fat
Ingredients
- 12 cut into chipsCorn Tortillas
- 2 cupsSalsa Verde
- 4 largeEggs
- 1/4 cupCrema Mexicana
- 1/2 cupQueso Fresco
- 1/2 cupVegetable Oil
- 2 thinly slicedRadishes
Instructions
- 1
Fry tortilla triangles in oil until crispy, then drain on paper towels.
- 2
Heat salsa verde in a large pan until simmering.
- 3
Toss chips in the salsa until coated but still slightly crunchy.
- 4
Fry the eggs to preference in a separate skillet.
- 5
Plate the chips and top with an egg, crema, queso fresco, and radishes.
Nutrition Facts
Servings 4Serving Size 1
Amount Per Serving
Calories460
% Daily Value *
Total Fat 29g37%
Saturated Fat 8.7g43%
Trans Fat 0g
Cholesterol 185mg62%
Sodium 310mg13%
Total Carbohydrate 38g14%
Dietary Fiber 3g11%
Sugars 5.7g
Protein 14g28%
Vitamin A 500 IUVitamin C 8 mgCalcium 45 mgIron 1.2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
💡 Tips for Mexican Chilaquiles Verdes
- • Prepare ingredients the night before for a quicker morning routine.
- • Use room-temperature eggs for more even cooking and better volume.
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