Chilaquiles Verdes

With every bite, Chilaquiles are exceptional in flavor and texture. Different from nachos, skillet warmed salsa coats the chips. If that isn't dream worthy enough, layers of beans, red onion, queso fresco and your heart's desire complete this dish. Chilaquiles are a morning, noon, or night meal too!

Course Main Course

Cuisine Mexican

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings servings

Calories 426kcal

Author Jen

Ingredients

For Baked Tortilla Chips

3 corn tortillas
1 drizzle olive oil or spray

For Chilaquiles

2 teaspoon olive oil
3/4 - 1 cup salsa verde
1/4 - 1/2 cup fire roasted corn (fresh or frozen)
1/2 cup black beans, drained and rinsed
1/4 - 1/2 cup red onion, sliced
1/4 cup cilantro, washed and chopped
1/8 - 1/4 cup cotija or queso fresco cheese
1/2 - 1 jalapeno, sliced
1 Tablespoon sour cream, drizzled
avocado or guacamole

US Customary - Metric

Instructions

For Tortilla Chips

Preheat oven to 350 F. Cut the tortillas in quarters or sixths. Lightly coat a baking sheet and the tortilla tops with oil. Sprinkle with salt. Bake for 15 minutes, or until golden and puffy.

For Salsa Verde

See Salsa Verde recipe

For Chilaquiles

In a skillet over medium heat, add fresh or frozen fire roasted corn. Cook until heated through. Push aside.
In the same skillet, heat 2 teaspoons oil. Add salsa verde and black beans, while pushing fire roasted corn into the mix. Once mixture is hot and bubbly, add tortillas. Gently toss until they are coated with sauce.
Serve in the skillet or on another platter. Garnish with onion, cilantro, cheese, jalapeño, sour cream, and avocado or guacamole. Chilaquiles should be served immediately.

Notes

Adapted from Cooking the Globe

Nutrition