SO Friends…..I’m switching it up on y’all!!! Coming at ya with something savory and its one of my favorites…plus its super easy and it’s just in time for CINCO DE MAYO!
I love Mexican food, seriously you name it and I’m all for it! I just love that a lot of recipes for Mexican dishes are quick, easy, yet so delicious and filling. This is why I’m obsessed with Chilaquiles..so easy and such an AMAZING breakfast. I prefer my Chilaquiles with Salsa Verde but Salsa Roja is great too.
Start out by reducing your salsa verde on the stove top for about 5 minutes. While the salsa is reducing, preheat the oven to 400 degrees. Add the chips into the salsa verde, making sure to coat as many as you can with the salsa. Next, crack an egg over the chips and salsa mixture. Season the egg slightly with salt and pepper. Pop the oven safe pan into the oven for 8-10 minutes or until the whites are set.
Once the Chilaquiles come out of the oven, garnish with whatever you like. I prefer Queso Freso, a little red onion, green onion and cilantro. I also like to squeeze a little lime on top. However you decide to top it, it will be delicious either way.
Chilaquiles Verdes
Ingredients
- 16 oz Salsa Verde
- 1 bag Corn Tortilla Chips
- 1/4 cup Queso Fresco
- 1 Egg
Toppings
- 1 tablespoon Red Onion diced
- 1 tablespoon Green Onion
- 1 Lime
- 1 Avocado
Instructions
- 1. Preheat the oven to 400 degrees.2. In a oven safe pan, heat the Salsa Verde and cook for about 5 minute or until sauce is reduced. Add in about 1/4 -1/2 the bag of corn tortilla chips, making sure to coat majority of the chips. Crack an egg over the top of the mixture and place into the oven. Bake for 8-10 minutes. 3. Once the egg whites are set, remove from oven. Garnish with queso freso as well as other suggested toppings.
I hope you enjoy this recipe as much as I did! And HEY, this might just be your cure for that hangover from Cinco de Mayo!