Mexican Chilaquiles Verdes
Crispy corn tortillas lightly simmered in a tangy tomatillo salsa and topped with crema.
35 minsMedium4 servings
Nutrition per serving
450
Calories
15g
Protein
42g
Carbs
26g
Fat
Ingredients
- 12 cut into trianglesCorn Tortillas
- 1 lbTomatillos
- 2 piecesSerrano Chile
- 1/2 cupCilantro
- 1/2 cupQueso Fresco
- 1/4 cupMexican Crema
- 4Fried Eggs
Instructions
- 1
Fry tortilla triangles in hot oil until golden and crisp; set aside.
- 2
Boil tomatillos and chiles until soft, then blend with cilantro and salt.
- 3
Simmer the salsa in a pan for 5 minutes.
- 4
Gently toss the chips in the salsa until coated but still slightly crunchy.
- 5
Top with crumbled queso fresco, crema, and a fried egg.
Nutrition Facts
Servings 4Serving Size 1
Amount Per Serving
Calories450
% Daily Value *
Total Fat 26g33%
Saturated Fat 7.8g39%
Trans Fat 0g
Cholesterol 185mg62%
Sodium 310mg13%
Total Carbohydrate 42g15%
Dietary Fiber 3g11%
Sugars 6.3g
Protein 15g30%
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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