Isabel Eats · by Isabel Orozco-Moore★ 4.8 (35)
Chilaquiles Verdes
NUTRITION · PER SERVING30M COOK
CAL 19%·PRO 21%
CARBS 46G48% OF CAL
7G FIBER9G SUGAR30G OTHER
FAT 19G45% OF CAL
7G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy fried tortilla strips tossed in tangy salsa verde and topped with cotija cheese, sour cream, and a fried egg. A traditional Mexican breakfast dish that's savory, slightly tangy, and satisfying.
mainmexicanbowleggs🍳 skillet🌀 blendergluten freevegetarian
View the full recipe on Isabel Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 pound tomatillos, (husked and rinsed (about 10 med-large tomatillos))
- 3 jalapeño peppers, (stemmed and seeded)
- ½ medium white onion
- water, (as needed)
- ½ cup cilantro
- 2 cloves garlic
- 1 tablespoon lime juice ((about ½ lime))
- 1 teaspoon kosher salt
- 12 corn tortillas
- vegetable oil, (for frying)
- cotija cheese
- chopped cilantro
- diced white onions
- sour cream or Mexican crema
- fried eggs ((optional))
At a glance
PER SERVING · TIME 30M
CAL 19%·PRO 21%
CARBS 46G48% OF CAL
7G FIBER9G SUGAR30G OTHER
FAT 19G45% OF CAL
7G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 732mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 590mg
- Calcium
- 223mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 732MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.