Tortilla chips in tangy green tomatillo salsa. Mexican breakfast, green version.
Ingredients
Scale
Measurement units
- 6 cup tortilla chips
- 2 cup salsa verde
- 1 cup shredded chicken
- 1 batch crema, cheese, cilantro
Ingredients
Scale
Measurement units
- 6 cup tortilla chips
- 2 cup salsa verde
- 1 cup shredded chicken
- 1 batch crema, cheese, cilantro
Instructions
Heat the salsa verde
Pour 2 cups green salsa (salsa verde made from tomatillos) into a large skillet over medium heat (325-350°F surface). Bring to a simmer. Add a splash of chicken broth if too thick.
Equipment
- large skillet
Ingredients
- salsa verde (2 cup)
Braise the protein
Add 1.5 cups shredded cooked chicken to the salsa. Stir to coat and warm through. Add about 6 cups tortilla chips. Toss gently to coat. Cook 2-3 minutes until chips soften slightly but retain some crunch.
Ingredients
- shredded chicken (1 cup)
- tortilla chips (6 cup)
Cook the eggs
Fry 2-4 eggs in butter in a separate pan, sunny-side up with runny yolks.
Equipment
- pan
Add the final drizzle
Divide chilaquiles between plates. Top with fried eggs. Drizzle with crema, crumble queso fresco, add sliced avocado and fresh cilantro. Serve immediately.
Ingredients
- crema, cheese, cilantro (1 batch)
Before you cook
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