Easy Chilaquiles Verdes
Our version of this traditional Mexican peasant dish is made lighter with home baked tortilla chips and easier by using store-bought salsa verde. Serve topped with a fried egg, if you like.
PREP TIME
25 minutes
COOK TIME
30 minutes
Ingredients
For the tortilla chips:
16 corn tortillas
1 tablespoon olive or vegetable oil
1 teaspoon sea salt
For the salsa verde mixture:
2 teaspoons extra-virgin olive oil
3 cups store-bought salsa verde
2-3 tablespoons chopped fresh cilantro
Toppings
1 avocado, diced
1/2 cup crumbled Cotija, queso fresco or jack cheese
1/4 cup chopped red or white onions
1/4 chopped cilantro
16 corn tortillas
1 tablespoon olive or vegetable oil
1 teaspoon sea salt
For the salsa verde mixture:
2 teaspoons extra-virgin olive oil
3 cups store-bought salsa verde
2-3 tablespoons chopped fresh cilantro
Toppings
1 avocado, diced
1/2 cup crumbled Cotija, queso fresco or jack cheese
1/4 cup chopped red or white onions
1/4 chopped cilantro
Directions
Bake the chips: Preheat the oven to 400 degrees F with racks in the upper-middle and lower-middle positions. Brush both sides of each tortilla lightly with oil. Stack the tortillas, 4 at once, and slice them into 8 wedges. Repeat with remaining tortillas. Divide the wedges between the two baking sheets and arrange them evenly across the pans. Season with salt. Bake chips for 5-7 minutes, until they are turning brown and crispy. Keep your eyes on the chips to make sure they do not burn as it happens fast.
Once the chips are out of the oven, warm olive oil in a large, non-reactive skillet or Dutch oven over medium heat. Add the salsa verde.
Raise the heat to medium-high and bring the mixture to a simmer, then remove the skillet from the heat. Stir in the tortilla chips and cilantro until all of the chips are lightly coated, then cover and let the mixture rest (off the heat) until the chips have softened slightly, about 2 to 5 minutes.
Uncover the pot and add the toppings. Serve right away.
Once the chips are out of the oven, warm olive oil in a large, non-reactive skillet or Dutch oven over medium heat. Add the salsa verde.
Raise the heat to medium-high and bring the mixture to a simmer, then remove the skillet from the heat. Stir in the tortilla chips and cilantro until all of the chips are lightly coated, then cover and let the mixture rest (off the heat) until the chips have softened slightly, about 2 to 5 minutes.
Uncover the pot and add the toppings. Serve right away.
Looking for inspiration? Try these recipes:
Spanakopita (Greek Spinach Pie)
Sweet Onion Mashed Potatoes
Roasted Chicken with Onions, Cranberries and Rosemary
