Chilaquiles Verdes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy fried corn tortillas tossed in roasted tomatillo salsa, topped with melted cheese and perfectly fried eggs. An authentic Mexican breakfast that transforms leftover tortillas into something irresistible.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 pound tomatillos (husked and rinsed)
- 1 white onion (quartered)
- 4 garlic cloves (unpeeled)
- 2 serrano chiles ((or 1 jalapeño for milder heat))
- 1/8 teaspoon ground cumin ((optional))
- 1/2 cup chopped cilantro
- 1 cup chicken or vegetable stock ((low sodium))
- 2 tablespoon all-purpose flour ((or masa harina for gluten-free))
- 1/8 teaspoon salt
- 1 tablespoon olive oil
- 8 corn tortillas (cut into triangles)
- 1 tablespoon canola oil
- 3/4 cup shredded Oaxaca cheese ((or queso quesadilla or Monterey Jack))
- 1/2 cup crumbled queso fresco
- 1/4 small red onion (finely diced or pickled)
- 2 to 3 eggs (fried or cooked to preference)
- Fresh cilantro, Mexican crema, and avocado slices for garnish
At a glance
PER SERVING · TIME 33M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 18m
- Sodium
- 442mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 550mg
- Calcium
- 275mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 442MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.