Chili Pepper Madness · by Mike Hultquist★ 4.5 (2)
Chilaquiles Verdes Recipe
NUTRITION · PER SERVING30M COOK
CAL 41%·PRO 38%
CARBS 75G37% OF CAL
12G FIBER0G ADDED0G INTRINSIC52G OTHER11G TOTAL SUGAR
FAT 51G56% OF CAL
12G SAT39G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy tortilla chips layered with eggs and salsa verde, topped with avocado and queso fresco. A traditional Mexican breakfast that's quick, spicy, and deeply satisfying.
mainmexicaneggs⚙️ food processordairy freevegetarian
View the full recipe on Chili Pepper Madness →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1.5 pounds tomatillos (sliced)
- 2 jalapeno peppers (chopped)
- 4 garlic cloves
- 1 small red onion (chopped)
- 2 tablespoons chopped cilantro
- ¼ cup white wine vinegar
- Juice from 1 lime
- Salt to taste
- 1 13 ounce bag tortilla chips
- 4 large eggs
- 1 tablespoon olive oil
- 1 avocado (sliced)
- 2 jalapeno peppers (sliced)
- Lime wedges
- Queso fresco
- Chopped fresh herbs
At a glance
PER SERVING · TIME 30M
CAL 41%·PRO 38%
CARBS 75G37% OF CAL
12G FIBER0G ADDED0G INTRINSIC52G OTHER11G TOTAL SUGAR
FAT 51G56% OF CAL
12G SAT39G 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
- 1302mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 960mg
- Calcium
- 215mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1302MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.