Ingredients
- 36 Each 6" Yellow Corn Tortillas (06942), cut into 6 chips Or 24 oz. Mission Pre-cut Unfried Yellow Corn Tortillas (10854)
- 3/4 cup White Onions, diced
- 12 Oz. Avocado, thinly sliced
- Salsa Verde (for Chilaquiles Verdes), see related recipe
- 6 Each Eggs, sunny side up
- 6 Oz. Queso Fresco
- 1/4 cup Cilantro, fresh, chopped
- 3/4 cup Mexican Créma, prepared
Directions
- Stack tortillas and cut into sixths Or use Pre-cut Unfried Yellow Corn Tortillas. Fry until crisp, toss with sea salt and drain on paper towels.
- To serve: arrange chips from 6 tortillas on a plate and top with 2 tbsp. of onion, 2 oz. of avocado, ½ cup of salsa verde, and top with a sunny side up egg. Sprinkle 1 oz. of queso fresco and 2 tsp. of cilantro over the top and drizzle with 2 tbsp. of Mexican créma.
Ingredients- 1 1/2 Lbs. tomatillos, husked and rinsed
- 1 1/4 Each White Onions, chopped
- 4 Garlic cloves, peeled
- 3 jalapeno peppers, stemmed
- 3 Tbsp. Vegetable Oil
- 1/2 cup Cilantro Leaves, coarsely chopped
- To Taste salt
- To Taste pepper
Directions
- Preheat oven to 450 degrees F. In a bowl, toss together tomatillos, onions, garlic, chilies, oil, salt and pepper. Transfer to a small baking dish. Roast for 45 minutes. Remove and let cool.
- Place cooled mixture in processor and pulse blend until coarsely processed. Season to taste with salt.
- *Shelf Life: 4 days. Makes about 3 cups.
- NOTE: SALSA VERDE may be substituted with the following recipe: 3 7oz. cans Salsa Verde (Tomatillo salsa); 1/2 cup Cilantro Leaves; 3-4 Jalapeño Chilies, stemmed
