Chilaquiles Verdes

Chilaquiles Verdes

from goodhousekeeping.com
25 min
4 - 4

Chilaquiles Verdes features homemade salsa verde tossed with sturdy tortilla chips, making a finger-licking base for a party of toppings.

Ingredients

  • 10 oz. tomatillos, husked and halved
  • 1/2 large white onion, cut into 1-inch-thick wedges, plus more, chopped, for serving
  • 2 cloves garlic, unpeeled
  • 2 jalapeños, halved and seeded
  • 1 tbsp. olive oil
  • Kosher salt and pepper
  • 2 cups cilantro, plus more for serving
  • 2 to 3 tablespoons lime juice
  • 6 c. sturdy yellow corn tortilla chips
  • Sour cream, for serving
  • 4 large eggs, fried
  • Crumbled cotija cheese and hot sauce, for serving

Directions

  1. 1

    Heat broiler. On large rimmed baking sheet, toss tomatillos, onion wedges, garlic, and jalapeños with oil and 1/2 teaspoon each salt and pepper. Broil, rotating pan and tossing once, until vegetables are tender and charred, 8 to 12 minutes.

  2. 2

    Discard garlic skins and transfer all roasted vegetables to blender. Add cilantro, 2 tablespoons lime juice, 1/2 cup water, and 1/2 teaspoon salt and puree until smooth. Taste and add more lime juice if desired. 

  3. 3

    Transfer salsa verde to large bowl, add chips, and toss to coat. Divide among bowls, spooning any salsa left in bowl on top. Sprinkle with chopped onion and cilantro and drizzle with sour cream (thinned with a little water). Top with fried eggs and sprinkle with cotija if desired.