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  1. Culinary Recipe Ideas and Inspiration

Chilaquiles with Salsa Verde
Chilaquiles with Salsa Verde – - Recipe

Crunchy tortillas are coated in a tangy, homemade tomatillo sauce and topped with crumbled Cotija cheese, fresh herbs, and perfectly cooked eggs. A drizzle of chili lime dressing ties it all together.

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Ingredients per serving

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Preparing the salsa verde

  • Tomatilloshusks removed 2 lb
  • Jalapenosor more depending on spice level 3 each
  • Onions, whitelarge 1 piece
  • Garlic cloves 5 piece
  • Cilantro 1 cup
  • Lime juice 2 Tbsp
  • Salt 2 tsp

Cooking the chilaquiles

  • Corn tortillascut into 6 triangles each 30 each
  • Vegetable oil 1 cup
  • Cotija cheesecrumbled 2 cup
  • Onions, whiteminced 1 cup
  • Fresh cilantrominced 1 cup
  • Eggs, poached 20 each
  • Mexican Crema 0.50 cup
  • Hellmann's Tajin Chili Lime Dressing 0.50 cup
  • Lime juice 1 Tbsp
  • Salt 0.50 tsp

Crunchy tortillas are coated in a tangy, homemade tomatillo sauce and topped with crumbled Cotija cheese, fresh herbs, and perfectly cooked eggs. A drizzle of chili lime dressing ties it all together.

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Preparation

  1. Preparing the salsa verde

    15 minutes
    • In a large saucepan, add the tomatillos, jalapeños, onion, and garlic. Add enough water to cover the vegetables, bring to a boil, and simmer for 10-12 minutes.
    • Remove the vegetables with a slotted spoon and transfer them to a blender along with the cilantro, lime juice, and salt. Pulse until a coarse salsa is formed. Set aside.

  2. Cooking the chilaquiles

    35 minutes
    • Working in batches if needed, heat a large frying pan with oil and add the cut tortillas. Gently fry for 6-8 minutes, or until golden brown, stirring once or twice. Remove to a wire rack.
    • Wipe the excess oil from the pan. Add the fried tortillas back to the pan with the reserved salsa verde and gently stir until the tortillas are well coated and heated through, about 3-4 minutes.
    • Remove the tortillas from the pan and top with Cotija cheese, white onion, cilantro, and fried or poached eggs.
    • In a small bowl, mix together the Mexican crema, Hellmann's Tajin Chili Lime Dressing, lime juice, and salt. Drizzle on top of the chilaquiles for serving.
    • For the best texture, fry the tortillas until crispy before adding the salsa to prevent them from becoming too soggy.