BREAKFAST/BRUNCH

Chilaquiles Verdes – Food Heaven Made Easy

9 months ago
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This nourishing Mexican breakfast is perfect for when you want to have a leisurely morning with loved ones. Serve with eggs, queso fresco, avocado and pureed black beans, which offer a quick alternative to refried beans.

Chilaquiles Verdes

Course:

Breakfast

Servings: 4

Ingredients

Salsa Verde

1 ½
pounds
tomatillos
husked
½
medium white onion
1
serrano pepper
¼
cup
cilantro,
tender stems and leaves
2
cloves
garlic
¼
cup
vegetable broth
¼
teaspoon
salt

Chilaquiles

10
corn tortillas
1
cup
cooked black beans
¼
cup
vegetable broth
8
large eggs,
cooked sunny side up
¼
cup
crumbled queso fresco
1
avocado,
sliced
Thinly sliced red onion and radish for garnish

Instructions

To prepare salsa verde: Bring a medium pot of water to a boil. Add tomatillos, onion and serrano; boil until the tomatillos are fork-tender, about 10 minutes. Drain the vegetables and transfer to a blender. Add cilantro, garlic and broth; blend to a chunky consistency, 5 to 7 seconds. Transfer to a large bowl and stir in salt. Rinse out the blender.
To prepare chilaquiles: Preheat oven to 300°F. Line a large baking sheet with parchment paper.
Stack tortillas and cut into 8 triangles. Spread the tortilla pieces in an even layer on the prepared baking sheet; bake until crispy, about 40 minutes.
Meanwhile, combine black beans and broth in the blender; puree until smooth, about 30 seconds.
To assemble chilaquiles: Add the tortilla chips to the bowl with the salsa verde; toss to combine. Divide among 4 plates and top each with some of the bean mixture, 2 eggs, 1 tablespoon queso fresco and 1/4 avocado. Garnish with red onion and radish, if desired.