This delicious Mexican chilaquiles verdes recipe is made lighter with freshly baked tortilla chips! Add salsa verde and fried eggs for an epic breakfast.
Ingredient:
Baked Tortilla Chips*
16 corn tortillas
2 tablespoons extra-virgin olive oil
½ teaspoon fine-grain sea salt or 1 teaspoon flaky sea salt
Salsa verde
2 teaspoons extra-virgin olive oil
3 cups (24 ounces) salsa verde—either homemade** or store-bought***
2 tablespoons chopped fresh cilantro
Toppings
4 fried eggs (optional)
1 avocado, diced
⅓ cup crumbled Cotija, queso fresco or feta cheese