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Chilaquiles

Breakfast • Serves 1

Chilaquiles

Ingredients

Salsa Verde

  • 8 oz tomatillo, chopped
  • 5 oz poblano pepper
  • 1 oz garlic, minced
  • 1 white onion, chopped
  • 2 tsp onion powder
  • 1 tsp cumin
  • 2 tsp chili powder
  • 1 tsp salt
  • 1 tbsp lime juice

Cilantro & Lime Sour Cream

  • 8 oz sour cream
  • 1 tbsp lime juice
  • 1 oz cilantro, chopped
  • 1/2 tsp salt

Tortilla Strips

  • 2 corn tortillas, cut into think strips
  • 4 tbsp vegetable oil
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp chili powder
  • 1 tsp onion powder
  • 1 tsp garlic powder

Chilaquiles

  • 4 oz tortilla chips
  • 2 fried eggs
  • 2 oz queso fresco crumbles

Directions

Salsa Verde

  1. Simmer tomatillos, poblanos, garlic, minced onion and onion powder for 20 minutes. Transfer to a blender, add remaining spices and blend.

Cilantro/lime sour cream

  1. Wisk all together and set aside.

Tortilla Strips

  1. Mix seasonings together and set aside. Fry tortilla strips until crunchy and toss in seasoning mixture.

Chilaquiles

  1. Plate layer of chips and top with salsa verde, repeat 2 times. Drizzle with sour cream. Top with 2 fried eggs, fried tortilla strips and queso fresco crumbles.

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