Vegetarian Chilaquiles Verdes
CHILAQUILES VERDES! I think this is honestly my absolute favorite breakfast/lunch option. Unless it’s actual tacos themselves. The bright acidity from the salsa verde, creaminess of the yogurt + crumbled cheese, and fun pops of color from the radishes and red onion just make me endlessly happy. They all work together in such harmony. I first tried chilaquiles when I was younger, my great aunt is Mexican and through her and my great uncle being influence by her cooking- I was introduced at a very young age to some amazing Mexican food, and that’s where this deeply rooted love for Mexican food + culture began.
Like salsa roja better? Use that.
Prefer scrambled eggs or no eggs? Modify.
Would prefer your tortillas baked into chips instead of “fried”, go for it.
Don’t have enough time to make them with tortillas and want to use your tortilla chips instead? I wont tell.
These are so versatile!
Ready in about the same time it takes to whip up a big batch of pancakes- these chilaquiles verdes are such a fun new dish to incorporate into your morning. They’re filling, easy to make and have such a fun and vibrant presentation. I mean just look at all those colors!
If you’re making this recipe for more than just yourself, double or triple the recipe and serve it family style in your cast iron or sauté pan for a no fuss presentation!
Vegetarian Chilaquiles Verdes
Author: Consciously Coastal
prep time: 15 | cook time: 15 | Servings: 1
> 2 tortillas, cut into tortilla chips, I used Siete almond flour > 1 cup salsa verde > 1 egg > ¼ red onion, thinly sliced or minced > ¼ cilantro bushel, chopped > ½ Small radish, thinly sliced > Dairy-free plain yogurt like kitehill, drizzled > White crumbling cheese, like cotija or feta to garnish > Dusting of sweet paprika + salt > If frying- enough avocado or coconut oil to coat the bottom of your pan * > OPTIONAL ADD ON: Freshly sliced avocado > Instructions:
1. > Cut your tortillas into tortilla chips. 1. > Pour enough avocado oil to coat the bottom of a medium-large cast iron skillet or pan. 1. > On medium heat, simmer your tortillas into chips. You want them to be a nice golden color and crisp. Alternatively you could bake them- in which you would put them on a baking tray with parchment paper, coat with avocado or coconut oil (you could also use a spray) and bake at 400F for 5 minutes on each side or until crisp. 1. > Once chips are done, set them aside on a separate plate then simmer salsa verde in your pan. Once the salsa is hot, add in your chips giving a quick stir to incorporate, when all chips have been coated- plate! 1. > Now is when you fry a beautiful sunny side up egg (or whatever your fried egg substitute is!) I like to add the tiniest bit of avocado oil to the pan just to keep the egg from sticking. 1. > While the egg is frying, prep your veggies and set aside. 1. > When the egg is ready, plate on top of your chips + salsa and garnish with all prepped veggies, yogurt, crumbling cheese and seasonings.