Chilaquiles Verdes
Chilaquiles Verdes is a traditional Mexican dish featuring crispy tortilla chips smothered in a vibrant salsa verde, topped with cheese, sour cream, and fresh cilantro.
Nutrition
Calories: 350cal
Carbohydrate: 42g
Protein: 9g
Fat: 18g
Cholesterol: 20mg
Sodium: 450mg
Difficulty Level: easy
15 min Prep
20 min Cook
35 min Total
4 Servings
Ingredients
- 12 corn tortillas
- 2 tablespoons vegetable oil
- 1 pound tomatillos, husked and rinsed
- 2 serrano peppers
- 1/4 cup chopped onion
- 2 cloves garlic
- 1/2 cup chicken or vegetable broth
- 1/4 teaspoon salt
- 1/4 cup cilantro leaves
- 1/2 cup crumbled queso fresco
- 1/4 cup sour cream
- 1/4 cup sliced red onion
- 1/4 cup chopped cilantro
- 1 avocado, sliced (optional)
Instructions
- Preheat your oven to 375°F (190°C). Cut the corn tortillas into quarters to create chips and place them on a baking sheet. Lightly drizzle with 2 tablespoons of vegetable oil and toss to coat.
- Bake the tortilla pieces in the preheated oven for about 10-12 minutes or until they are lightly golden and crispy. Flip them midway through baking to ensure even crispiness.
- Meanwhile, in a large skillet over medium heat, dry roast the tomatillos and serrano peppers until they are slightly charred and soft, about 3-5 minutes.
- Transfer the roasted tomatillos and serrano peppers to a blender. Add 1/4 cup chopped onion, 2 cloves of garlic, 1/2 cup chicken or vegetable broth, and 1/4 teaspoon salt. Blend until smooth for the salsa verde.
- Pour the salsa verde back into the large skillet over medium heat. Bring it to a simmer and cook for about 5 minutes, stirring occasionally, until the sauce thickens slightly.
- Gently add the baked tortilla chips to the skillet, folding them into the salsa verde carefully so they are well coated. Cook for an additional 2-3 minutes to let the chips absorb some of the sauce.
- Serve the chilaquiles immediately, topping with crumbled queso fresco, a drizzle of sour cream, sliced red onion, chopped cilantro, and sliced avocado if desired.
