Chilaquiles Verdes with Baked Tortilla Chips Recipe

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Dawn Woods Modified: March 25, 2022
Chilaquiles Verdes with Baked Tortilla Chips Recipe

How To Make Chilaquiles Verdes with Baked Tortilla Chips

Enjoy the flavors of Mexico with some chilaquiles verdes – freshly baked tortilla chips simmered in salsa verde topped with fried eggs and fresh avocado.

Preparation: 25 minutes
Cooking: 30 minutes
Total: 55 minutes

Serves:

Ingredients

For Baked Tortilla Chips:

  • 16corn tortillas
  • 2tbspextra-virgin olive oil
  • ½tspfine-grain sea saltor 1 tsp flaky sea salt
  • 2tspextra-virgin olive oil
  • 3cupssalsa verde24 ounces, either homemade or store-bought
  • 2tbspfresh cilantrochopped

For Toppings:

  • 4fried eggs
  • 1avocadodiced
  • cupCotija cheesequeso fresco or feta cheese, crumbled
  • 3tbspred onionchopped
  • 2tbspcilantrochopped

Instructions

Baked Tortilla Chips:

  1. Preheat the oven to 400 degrees F with racks in the upper-middle and lower-middle positions. Line 2 large baking sheets with parchment paper.

  2. Brush both sides of each tortilla lightly with oil. Stack the tortillas, 4 at once, and slice them into 8 wedges. Repeat with remaining tortillas.

  3. Divide the wedges between the two baking sheets and arrange them evenly across the pans. Sprinkle half the salt over one pan and half over the other.

  4. Bake, swapping the pans on their racks every 5 minutes, until the chips are curling up at the edges and some are starting to turn golden on the edges.

  5. When the chips on the top rack turn golden on the edges, remove that pan and move the pan on the lower rack up to the top. Bake until those chips start turning golden on the edges, then remove from the oven.

  6. Once the chips are out of the oven, warm the olive oil in a large, non-reactive skillet or Dutch oven over medium heat. Once it’s simmering, add the salsa verde carefully to avoid splatters.

  7. Raise the heat to medium-high and bring the mixture to a simmer, then remove the skillet from the heat.

  8. Stir in the tortilla chips and cilantro until all of the chips are lightly coated, then cover and let the mixture rest off the heat for about 2 to 5 minutes until the chips have softened slightly.

  9. Uncover the pot and add the toppings of your choice, then divide the chilaquiles onto individual plates and serve immediately.

Recipe Notes

 

The chips will continue softening with time, so it is best to serve the chilaquiles promptly. Do not re-cover the pan to preserve heat as the chips will get far too soggy.

 

Nutrition

  • Calories: 549.60kcal
  • Fat: 29.18g
  • Saturated Fat: 6.09g
  • Trans Fat: 0.02g
  • Monounsaturated Fat: 15.27g
  • Polyunsaturated Fat: 4.54g
  • Carbohydrates: 60.03g
  • Fiber: 12.99g
  • Sugar: 7.95g
  • Protein: 15.62g
  • Cholesterol: 157.57mg
  • Sodium: 1343.83mg
  • Calcium: 205.29mg
  • Potassium: 973.16mg
  • Iron: 3.41mg
  • Vitamin A: 130.18µg
  • Vitamin C: 27.99mg
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