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Chilaquiles Verdes

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Ingredients Method Notes

Ingredients
  

  • 1 bag low carb tortilla chips I used Quest Salsa Verde tortilla-style chips.
  • 2 eggs
  • 1/4 cup chopped white onion
  • 1/4 cup chopped cilantro
  • 1/3 cup salsa verde
  • 2 –3 tablespoons water or chicken broth
  • 1/4 cup shredded cheese or queso fresco
  • 2 tablespoons crema sour cream, or Greek yogurt
  • 1/2 avocado sliced
  • 1 teaspoon olive oil
  • pinch garlic powder
  • pinch cumin
  • salt and pepper to taste

Method
 

  1. In a skillet over medium heat, add olive oil and chopped onion. Cook for about 2 minutes until the onion softens.
  2. Stir in the salsa verde, water or broth, garlic powder, and cumin. Let the sauce simmer gently for about one minute.
  3. Add the chips to the skillet and gently toss so they become coated in the verde sauce. Cook for about 20–30 seconds so the chips soften slightly but still hold texture.
  4. In a separate pan, cook the eggs however you prefer: fried eggs, scrambled eggs and over-medium eggs for a runny yolk
  5. Transfer the saucy chips to a plate and top with: eggs, queso fresco or shredded cheese, crema, avocado, cilantro and chopped onion

Notes

We tested this recipe several ways and found that adding the chips to the salsa for only 20–30 seconds keeps the best texture. Cooking them longer makes the chips too soft. For the best balance of crispy and saucy chilaquiles, toss the chips briefly and serve right away.