Breakfast
🌍 Public
🥜 Allergy aware
Chilaquiles Verdes
Baked tortilla strips in green tomatillo salsa with egg and cheese — Mexican breakfast.
🥜 Allergies considered in this recipe:
🥚 Ei🥛 Kuhmilch🌾 Gluten
Source / link: Mexikanische Küche
Ingredients
Amounts adjust automatically.
| 800 g (bereits gebacken/knusprig) | Corn tortillas |
| 500 g | Tomatillos (green tomatoes) |
| 2 Stück | Green chilies |
| 1 Stück | Onion |
| 2 Stück | Garlic cloves |
| 1/2 Bund | Cilantro |
| 200 ml | Chicken broth |
| 100 g | Cheese (soy-free: Bedda) |
| 2 Stück | Eggs (optional) |
| 3 EL | Oil |
| 1/2 TL | Salt |
Preparation
- 1Cook tomatillos and chilies in water for about 10 minutes, then drain.
- 2Blend with onion, garlic, and cilantro into a salsa.
- 3Heat some oil in a pan, briefly sauté the salsa, add broth, and simmer for 5 minutes.
- 4Toss the tortilla strips in the salsa until they are soft but not mushy.
- 5Optional: fry eggs in a separate pan.
- 6Plate the chilaquiles with cheese, fried egg (optional), and cilantro, and serve immediately.
Notes & tips
Note: Contains egg (optional) + cow's milk (cheese/crema). Without egg, soy-free cheese (Bedda), corn tortillas = gluten-free. Green salsa made from tomatillos is low in allergens.
Nutrition
estimated per serving- Calories
- 357 kcal
- Protein
- 14 g
- Fat
- 27 g
- Carbs
- 24 g
– = ingredient not in nutrition database (estimate incomplete)