Eggs Chilaquiles Verde
Recipe: #9703
May 27, 2013
"In some ways similar to huevos rancheros. It's really easy to put together. Make sure your salsa is only mild to medium for this dish. You can use red salsa if you like."
Ingredients
Nutritional
- Serving Size: 1 (277.5 g)
- Calories 498.6
- Total Fat - 33.2 g
- Saturated Fat - 12.4 g
- Cholesterol - 367.9 mg
- Sodium - 1053.8 mg
- Total Carbohydrate - 31.6 g
- Dietary Fiber - 4.4 g
- Sugars - 5.1 g
- Protein - 20.4 g
- Calcium - 273.6 mg
- Iron - 2.9 mg
- Vitamin C - 1.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat butter in an 8-inch nonstick skillet on low heat.
Step 2
Add corn tortillas one at a time, turning them over as they soften, then folding them, pushing aside and adding another; when they are all soft, arrange them overlapping to cover the bottom of the skillet.
Step 3
Spread salsa over the tortillas then top with cracked eggs; immediately cover and cook over low heat 6-8 minutes or until almost set as you like them, leaving an extra minute of cooking to top with cheese, covering again and allowing it to soften or melt.
Step 4
Sprinkle with cilantro, salt, pepper, paprika or chili powder and drizzle with crema.
Step 5
Cut into pieces (I use a pizza cutter) and serve hot.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Make sure to buy organic eggs for this recipe for the best taste.
- Choose a mild to medium salsa for this dish so the flavors don't overpower the other ingredients.
- Instead of corn tortillas, use whole wheat tortillas. The benefit of this substitution is that it increases the amount of fiber in the dish, which can help to promote digestive health.
- Instead of Mexican crema, use plain Greek yogurt. The benefit of this substitution is that it increases the amount of protein in the dish, which can help to promote muscle health.
Veggie Chilaquiles Verde Substitute the eggs with 2 cups of your favorite vegetables, such as mushrooms, bell peppers, onions, and zucchini. Saute the vegetables in the butter before adding the tortillas. Once the vegetables are cooked, add the salsa and proceed with the instructions.
Veggie Chilaquiles Rojo Substitute the eggs with 2 cups of your favorite vegetables, such as mushrooms, bell peppers, onions, and zucchini. Saute the vegetables in the butter before adding the tortillas. Once the vegetables are cooked, add the salsa roja and proceed with the instructions.
Refried Beans: These classic Mexican beans are the perfect accompaniment to Eggs Chilaquiles Verde. They are creamy, savory and full of flavor, and provide a great balance to the dish. Plus, they are easy to make and can be cooked in advance, making them ideal for a quick dinner.
Mexican Rice: Mexican Rice is a great side dish to serve with Eggs Chilaquiles Verde. It's light, fluffy, and full of flavor, and it pairs perfectly with the savory beans and spicy salsa. Plus, it's easy to make and can be cooked in advance, making it a great choice for a quick and delicious meal.
FAQ
Q: Can I use red salsa for this recipe?
A: Yes, you can use red salsa if you prefer. Just make sure it is mild to medium in flavor.
Q: Can I use canned tomatoes instead of fresh?
A: Yes, you can use canned tomatoes. Make sure to drain them before adding them to the recipe.
2 Reviews
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Fun facts:
The dish of eggs chilaquiles verde is believed to have originated in Mexico City in the 19th century, and is said to have been a favorite of the country's first president, Guadalupe Victoria.
The dish is also believed to have been popularized by the famous Mexican actress María Félix, who was known for her love of Mexican cuisine.