Chilaquiles Verdes with Fried Eggs

Name: Chilaquiles Verdes with Fried Eggs
Yield: 10
Ingredients: 5.0each Tomatillos, cooked; 1.0each Avocado, sliced; 1.0each Jalapeno pepper; 1.0each Serrano (optional); 1.0each Garlic cloves; 16.0oz, prepared Knorr® Professional Caldo de Pollo/Chicken Bouillon 4 x 4.4 lb; 2.0Tbsp Vegetable oil; 12.0each 6-inch corn tortillas, stale ones are best, broken into large pieces; 1.0Tbsp Knorr® Professional Caldo de Pollo/Chicken Bouillon 4 x 4.4 lb; 1.0can Black beans, strained; 20.0each Eggs, large, cooked sunny side up; 1.0each Red onion, small dice; 2.0each Tomato, diced; 0.25cup Cilantro leaves (picked); 0.5cup Queso fresco, crumbled; 0.5cup Mexican Crema

Chilaquiles Verdes with Fried Eggs – - Recipe

This recipe is optimal for delivery and take-out as the flavor only gets better as the sauce and tortillas combine.

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Prepare the Salsa Verde

Tomatillos, cooked 5.0 each
Avocado, sliced 1.0 each
Jalapeno pepper 1.0 each
Serrano (optional) 1.0 each
Garlic cloves 1.0 each
Knorr® Professional Caldo de Pollo/Chicken Bouillon 4 x 4.4 lb 16.0 oz, prepared
Knorr® Professional Caldo de Pollo/Chicken Bouillon 4 x 4.4 lb
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Prepare the Chilaquiles

Vegetable oil 2.0 Tbsp
6-inch corn tortillas, stale ones are best, broken into large pieces 12.0 each
Knorr® Professional Caldo de Pollo/Chicken Bouillon 4 x 4.4 lb 1.0 Tbsp
Knorr® Professional Caldo de Pollo/Chicken Bouillon 4 x 4.4 lb
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Black beans, strained 1.0 can
Eggs, large, cooked sunny side up 20.0 each
Red onion, small dice 1.0 each
Tomato, diced 2.0 each
Cilantro leaves (picked) 0.25 cup
Queso fresco, crumbled 0.5 cup
Mexican Crema 0.5 cup

Spring

Summer

Fall

Winter

Vegetarian

Plant-Forward

Delivery and Takeaway

Knorr®

Entree

This recipe is optimal for delivery and take-out as the flavor only gets better as the sauce and tortillas combine.

...

Preparation

Prepare the Salsa Verde
- Combine all ingredients in a blender and puree until smooth. Set aside.
- Prepares 32 oz.
Prepare the Chilaquiles
- Heat a griddle over medium high heat. Add the oil and fry the tortillas until fragrant and slightly browned.
- Pour in 24 oz of the prepared salsa verde and stir into the chips well. Add the Knorr Caldo de Pollo to season the chilaquiles.You may add more salsa if needed.
- Cook for about 5 – 8 minutes (tortillas should start to soften). Remove from heat and transfer to serving plates. Sprinkle over some beans, 2 eggs per portion, then finish with the red onion, tomato, cilantro, queso, and crema. Serve hot and enjoy.
Note:
This can be made in the oven as well. Combine all the salsa verde with toasted tortilla chips and bake covered for 25 minutes at 350 degrees. Then dress with the other ingredients and serve.