Description
A vibrant Mexican breakfast dish made with crispy tortilla chips, creamy avocado, and tangy salsa verde.
Ingredients
- Tortilla Chips
- Tomatillos
- Serrano Chiles
- Avocado
- Queso Fresco
- Cilantro
- Lime Juice
- Salt
Instructions
- Prepare the Salsa Verde: Preheat your oven to 425°F (220°C). Roast halved tomatillos and serrano chiles for 15-20 minutes until charred. Let cool, then blend with cilantro, lime juice, and salt.
- Heat the Salsa: Warm your freshly blended salsa verde in a skillet over medium heat.
- Toss in the Tortilla Chips: Add tortilla chips to the skillet and gently toss with a spatula to coat without breaking.
- Assemble and Garnish: Serve immediately, topped with diced avocado, crumbled queso fresco, and additional garnishes like cilantro or lime wedges.
Notes
For best results, prepare the salsa the night before. Serve the chilaquiles immediately to avoid sogginess.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg