GREEN CHILAQUILES
Steps:
- For the tomatillo salsa: Preheat the oven to 375 degrees F. Roast the tomatillos, chiles and garlic on a baking sheet until evenly charred, about 15 minutes. Combine the tomatillos, chiles, garlic, cilantro, cumin and half the onion in a blender and blend. Sprinkle with salt and pepper. With the blender running, slowly add the chicken stock until the salsa has a smooth, sauce-like consistency. Heat the oil in a medium saucepan, add the remaining onions and fry until translucent, approximately 3 minutes. Add the tomatillo salsa to the saucepan and bring to a boil. Remove from the heat and set aside.
- For the totopos: Add enough vegetable oil to a deep frying pan to fry the tortilla chips. Heat to at least 350 degrees F. Fry the chips in batches until crispy, being careful not to overcrowd the pan. Remove the chips from the oil and place them on paper towels to drain. Alternatively, you can skip this step and purchase your favorite brand of tortilla chips; use two 5-ounce bags for this recipe.
- Add the chips to the salsa and stir well, fully submerging the chips in the sauce. Cover and let soak for at least 3 minutes.
- Prepare the eggs to your liking; we prefer them fried over-easy.
- To assemble: Pour the salsa and chips into a large, deep serving platter. Put the fried eggs on top and sprinkle to taste with queso fresco, cilantro and crema.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Grace Rozzi
[email protected]These chilaquiles were amazing! The tomatillo salsa was incredible and the chicken was so tender. I will definitely be making this recipe again.
Ahmad Ahmadadnan
[email protected]The chilaquiles were good, but I've had better. The salsa was a bit too watery and the chicken was a bit dry.
Marky Shiba
[email protected]I thought the chilaquiles were a bit bland. I would have liked more flavor in the salsa.
LIRIDON ELSHANI
[email protected]These chilaquiles were a bit too spicy for my taste, but they were still very good. I would recommend using a milder salsa if you don't like spicy food.
MAAZ COBRA
[email protected]I'm not usually a fan of chilaquiles, but this recipe changed my mind. The green salsa was so fresh and flavorful, and the chicken was perfectly cooked. I will definitely be making this again!
Regina Ciira
[email protected]These chilaquiles are my new favorite breakfast! They're so flavorful and satisfying. I love the combination of the tomatillo salsa, the chicken, and the cheese.
Hussain MD Faruk
[email protected]I love how easy this recipe is to make. I was able to whip it up in under 30 minutes, which is perfect for a busy weeknight meal. The chilaquiles were also delicious - the tomatillo salsa had just the right amount of spice.
Hamza Rasheed
[email protected]These chilaquiles were amazing! The tomatillo salsa was incredible and the chicken was so tender. I will definitely be making this recipe again.
Selina Kgatla
[email protected]The chilaquiles were good, but I've had better. The salsa was a bit too watery and the chicken was a bit dry.
Maria Linton
[email protected]I thought the chilaquiles were a bit bland. I would have liked more flavor in the salsa.
Jahavv Hajsshbs
[email protected]These chilaquiles were a bit too spicy for my taste, but they were still very good. I would recommend using a milder salsa if you don't like spicy food.
Sanvi Pulami
[email protected]I followed the recipe exactly and the chilaquiles turned out great! The green salsa was a bit spicy for my taste, but I was able to tone it down by adding a little bit of sour cream. Overall, this is a delicious and easy recipe that I will definitely
Manav Manav
[email protected]These chilaquiles are amazing! The tomatillo salsa is so flavorful and the chicken is cooked to perfection. I love that I can make this recipe in under 30 minutes, which is perfect for a busy weeknight meal.
Irshad Aalam
[email protected]I love how easy this recipe is to make. I was able to whip it up in under 30 minutes, which is perfect for a busy weeknight meal. The chilaquiles were also delicious - the tomatillo salsa had just the right amount of spice.
Mubeen jutt g
[email protected]I'm not usually a fan of chilaquiles, but this recipe changed my mind. The green salsa was so fresh and flavorful, and the chicken was perfectly cooked. I will definitely be making this again!
Amar Chaudhary
[email protected]These green chilaquiles were a hit at my brunch party! The tomatillo salsa was incredibly flavorful and the fried corn tortillas added a nice crispy texture. Everyone loved them!