Chilaquiles Verdes
This dish (pronounced chill-ah-kee-les) offers a foundation of crispy corn tortilla chips simmering in a warm chile sauce. La Posta’s Chilaquiles Verde (green) or Chilaquiles Rojas (red) can be served for breakfast (a favorite), lunch or dinner. Finish this simple dish with a variety of fresh garnishes such as avocado, Cotija cheese crumbles and fresh cilantro to elevate the experience. Serve with a side of refried beans, whole pinto beans, or black beans to complete this meal.
Ingredients
- 24 Crispy Corn Tortilla Chips
- 3 cups La Posta Verde Tomatillo Salsa (Hot) 1.5 (16 oz.) jars
- 3/4 cups Shredded Monterey Jack cheese
- 4 Eggs
- 2 Green Onions mostly green part, minced
- 2 tbsp Cilantro minced
- 1 Avocado seeded, peeled, and thinly sliced or diced
Instructions
- In a large skillet coated with cooking spray add La Posta Verde Tomatillo Salsa and heat, while stirring, over medium heat. Slowly add tortilla chips, coating & tossing well with salsa. Top with Monterey Jack cheese. Reduce heat, and simmer until chips are soft yet still a bit crispy around the edges, about 3-5 minutes. For crispier tortilla chips, simmer 1-2 minutes.
- While tortilla chips are simmering, coat a small skillet with cooking spray or oil, and fry eggs “your way”. Place fried eggs evenly distributed on top of chips.
- To serve, scoop servings of chips and egg onto individual plates. Garnish with onion, cilantro, and avocado. Serve with refried beans, seasoned black beans or you favorite Mexican side!
Notes
1. For Chilaquiles Rojo (Red) – substitute the La Posta Verde Tomatillo Salsa with La Posta Sundried Red Chile Sauce and use cheddar cheese.
2. For Heartier, Meaty Chilaquiles: Follow Step 1. Add 2 cups cooked shredded chicken or beef (warmed) on top of chips. Add the cooked eggs if desired.
3. For Vegetarian Chilaquiles: Follow Step 1. Delete the eggs and add 2 cups of your favorite veggie, sweet potato cubes, pinto or black beans, or seasonal squash on top of the chips.
