Description
Chilaquiles Verdes with Baked Tortilla Chips is a vibrant and flavorful Mexican breakfast dish featuring crispy homemade baked tortilla chips smothered in tangy salsa verde and topped with fresh ingredients like avocado, cheese, and cilantro, with optional fried eggs for added richness. This recipe offers a healthier twist by baking the chips rather than frying and can be easily adapted to suit dietary preferences.
Ingredients
Scale
Baked Tortilla Chips
- 16 corn tortillas
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon fine-grain sea salt or 1 teaspoon flaky sea salt
Chilaquiles
- 2 teaspoons extra-virgin olive oil
- 3 cups (24 ounces) salsa verde—either homemade or store-bought
- 2 tablespoons chopped fresh cilantro
Toppings
- 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
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) to prepare for baking the tortilla chips.
- Prepare the tortillas: Cut the 16 corn tortillas into chip-sized triangles. Spread them out in a single layer on a baking sheet.
- Bake the chips: Drizzle 2 tablespoons of extra-virgin olive oil over the tortilla pieces and sprinkle with ½ teaspoon fine-grain sea salt or 1 teaspoon flaky sea salt. Toss to coat evenly, then bake in the oven for about 20-25 minutes until crispy and golden, flipping halfway through for even baking.
- Heat the salsa: In a large skillet over medium heat, warm 2 teaspoons of extra-virgin olive oil. Add the 3 cups of salsa verde and 2 tablespoons of chopped fresh cilantro. Bring to a gentle simmer.
- Combine chips and salsa: Once the chips are baked and crispy, add them to the skillet with the warmed salsa verde. Toss gently to coat the chips thoroughly without making them soggy.
- Prepare toppings: While the chips are simmering with the salsa, fry 4 eggs to your preference if using. Dice the avocado, chop onions (red or green), and crumble the cheese.
- Plate and garnish: Serve the chilaquiles hot topped with the fried eggs if desired. Garnish with diced avocado, crumbled cheese, chopped onions, and additional chopped cilantro for fresh flavor and texture contrast.
Notes
- Store-bought tortilla chips can be used instead of baking your own; opt for no-salt or lightly salted varieties to avoid over-salting the dish.
- The homemade salsa verde recipe yields about 2 ½ cups; increase tomatillos to 1 ¾ pounds to make 3 cups if needed.
- If using store-bought salsa verde and it tastes dull, brighten it with a squeeze of lime juice and extra chopped cilantro.
- To make this dish gluten free, ensure to use certified gluten-free tortillas or chips.
- For a dairy-free version, omit the cheese.
- To make the recipe vegan, omit eggs and cheese; add refried black beans or a black bean salad for a heartier meal.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 185 mg
