Chilaquiles Verdes

Ingredients

  • 8-10 corn tortillas, cut into triangles
  • 5 medium tomatillos, quartered
  • ½ sweet onion, chopped
  • 1 garlic clove, chopped
  • 1/4 cup water
  • 1 tsp seasoned salt or salt and pepper.
  • ¾ cup 505 Southwestern®️ Flame Roasted Hatch Green Chile (adjust depending on desired heat level)
  • Small handful cilantro
  • 1 tbsp sour cream (optional but it balances the acidity of the sauce beautifully).
  • 2 eggs
  • Optional toppings: queso fresco, thinly sliced red onion, cilantro, Mexican crema, Mexican lime

Instructions

Serves 2

You have to try this gem from @foodmymuse. She adds our 505 Southwestern Hatch green chiles and, in her own words, she "will NEVER go back". These chilaquiles are perfectly spicy and there's a smoky sweetness to them that you can't get enough of. Remember to tag @505southwestern and #HowDoYou505 if you make them!

  1. Preheat oven to 400. Spray your tortillas with some avocado oil (or other cooking oil) and arrange in a single layer on a parchment-lined baking sheet. Bake for about 15-20 min or until golden.
  2. While the tortillas are baking, sauté the onion and tomatillos with olive oil for 6-7 min on medium heat. Add in garlic and continue cooking for 3-4 min. Once the veggies start getting jammy and soft, add the water and let that absorb. Add in the 505SW™️ Green Chile and continue cooking on low for 2-3 more minutes.
  3. Add everything in the pan to a blender. Add the salt, cilantro and sour cream, and blend to make a sauce.
  4. Add the sauce to the tortillas, toss and divide between 2 plates.
  5. Fry your eggs until desired consistency (we like ours overeasy).
  6. Drizzle the crema on the chilaquiles, add in queso fresco, cilantro, red onion and top each plate with an egg.
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