Cookie and Kate · by Cookie and Kate★ 5.0
Chilaquiles Verdes with Baked Tortilla Chips
NUTRITION · PER SERVING55M COOK
CAL 23%·PRO 21%
CARBS 59G51% OF CAL
13G FIBER7G SUGAR39G OTHER
FAT 23G44% OF CAL
4G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A lighter take on chilaquiles verdes using baked tortilla chips instead of fried. Crispy chips are tossed with tangy salsa verde, topped with a fried egg and fresh garnishes like avocado, cotija, and cilantro. Eat this for breakfast, brunch, or dinner.
mainmexicancasseroleeggs🍪 sheet pan🫕 dutch oven🍳 skillet🔥 ovengluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 4- 16 corn tortillas
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon fine-grain sea salt or 1 teaspoon flaky sea salt
- 2 teaspoons extra-virgin olive oil
- 3 cups (24 ounces) salsa verde—either homemade** or store-bought***
- 2 tablespoons chopped fresh cilantro
- 4 fried eggs (optional)
- 1 avocado, diced
- ⅓ cup crumbled Cotija, queso fresco or feta cheese
- 3 tablespoons chopped red onion or green onion
- 2 tablespoons chopped cilantro
At a glance
PER SERVING · TIME 55M
CAL 23%·PRO 21%
CARBS 59G51% OF CAL
13G FIBER7G SUGAR39G OTHER
FAT 23G44% OF CAL
4G SAT19G 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
- 25m
- Cook
- 30m
- Sodium
- 2035mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 894mg
- Calcium
- 166mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 2035MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.