Hearty Chilaquiles Verde

I started my day with this wonderful and hearty Mexican dish. I think every Mexican family has their own version of chilaquiles. The dish came into being as a way to use stale tortillas.

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I usually cook them with scrambled eggs and red sauce the way my grandmother would prepare them for me, but making them with a green sauce over a fried or poached eggs gives the dish a softer mix of flavors that is delicious.

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Verde Sauce

2 cups fresh washed spinach
1 poblano peppers, roasted, cleaned and seeded
2 Anaheim peppers, roasted, cleaned and seeded
1/4 cup onion, chopped
1/4 cup chopped cilantro
1/2 cup cream or vegetable broth
1 small clove garlic
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper

Place the peppers, spinach, onion, cilantro, cumin and garlic in a food processor and puree until completely smooth. Pour the puree into a saucepan and heat to just below boiling. Just before serving, add the cream and heat through. Season with salt and pepper to taste.

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For the Chilaquiles

2 tablespoon vegetable oil
1/2 cup red bell pepper, diced
1/4 cup sweet onion, diced
2-3 cups mild cheese (Jack, Colby cheddar) grated
8 corn tortillas, torn into bite size pieces I I use Mi Rancho Organic tortillas
1-2 eggs per person (this recipe is for 4 servings)

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In a large pan, heat the oil. Place the red pepper, onion and tortilla pieces in the pan and toss to coat with the oil.

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On medium heat, sauté the mixture for 5-7 minutes until the tortillas are softened and the onions become translucent. Scatter the cheese over the tortillas and lightly mix it into the tortillas. Cover to keep warm.

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Fry or poach the eggs.

Place the tortilla mixture on a plate or serving dish. Place the cooked eggs over the tortillas and a spoonful of the verde sauce over the egg.

Alternative way to cook:

You can also also place the tortilla mixture in an ovenproof dish, lightly fry the eggs, place them on top of the tortillas and bake them in a 375 degree oven until the eggs are cooked to your desired doneness.

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For garnish: cilantro sprigs, sliced scallions, avocado, cherry tomatoes and sour cream or crema.

Hearty Chilaquiles Verde by Eva Marie

5 comments

  1. I really like this Verde Sauce. I’ve never made chilaquiles at home, but instead order them out. I don’t know if this would be a good idea for me to make this too often. I’d better keep it as a special recipe. My goodness it’s tempting!

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