Chilaquiles Verdes Saludables Recipe

I absolutely love this Chilaquiles Verdes recipe because it’s the perfect balance of crispy and saucy, giving my taste buds a flavor-packed fiesta in every bite. Plus, with fresh ingredients like tomatillos, avocado, and cilantro, it’s a refreshing and delicious way to kick-start my day or brunch with friends.

I adore making lighter takes on classic recipes, and my Chilaquiles Verdes Saludables is no exception. This delightful dish uses baked corn tortillas and a vibrant sauce made from fresh tomatillos, jalapeño, and cilantro.

I like to finish with crumbled queso fresco and creamy avocado for added flavor, but you could easily 8212; and I sometimes do 8212; top with a fried egg for an even heartier breakfast.

Ingredients

Corn Tortillas:
Provides carbohydrates, which are necessary for energy.

Olive Oil:
Fats that are healthy and contribute to a healthy heart.

Tomatillos:
Imparts a piquant taste, abundant in antioxidants.

Jalapeño Pepper:
Imparts flavor and enhances metabolic rate.

Cilantro:
Comprises vitamins and helps in digesting food.

Queso Fresco:
Delivers protein and calcium for strong bones.

Avocado:
Filled with nutritious fats and fibers.

Sour Cream/Greek Yogurt:
Probiotics promote a healthy intestine.

Lime:
Increases enthusiasm and amplifies vitamin C consumption.

Ingredient Quantities

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• 10 corn tortillas, cut into wedges
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 4 medium tomatillos, husked and rinsed
• 1 jalapeño pepper, stemmed
• 1/4 cup cilantro leaves
• 1/4 cup white onion, chopped
• 1 garlic clove
• 1/2 cup low-sodium chicken or vegetable broth
• 1/4 teaspoon black pepper
• 1/2 cup crumbled queso fresco or feta cheese
• 1/4 cup diced red onion
• 1/2 avocado, sliced
• 2 tablespoons sour cream or Greek yogurt
• 2 tablespoons chopped fresh cilantro
• Lime wedges, for serving

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Instructions

1. Set the oven temperature to 350 degrees Fahrenheit (175 degrees Celsius). Use a light touch when brushing the olive oil on the tortilla wedges. You don’t want to saturate them. A little oil goes a long way. The next thing to do is to sprinkle salt on the wedges. Spread the wedges out on the baking sheet. Put the baking sheet in the oven. You want to bake the wedges for about 10-15 minutes. You’re looking for a crisp, golden brown finish.

2. In a medium saucepan, bring water to a boil. Add the tomatillos and the jalapeño and boil for approximately 5 minutes, until the tomatillos have softened. Drain and set aside.

3. A blender is the next stop for the cooked tomatillos, jalapeño, cilantro leaves, white onion, garlic clove, chicken or vegetable broth, and black pepper. These ingredients, when combined and pureed, achieve the texture desired for the types of salsas served on a restaurant’s tables.

4. The sauce that has been blended should now be poured into a large skillet and brought to a simmer over medium heat. The blending of the sauce should take about 5 minutes, and it should be stirred occasionally. The goal of this step in the sauce-making process is to slightly thicken the sauce.

5. Add the baked tortilla chips to the skillet with the sauce, and toss them gently to coat them evenly.

6. Continue cooking for another 2-3 minutes so that the chips can take in the flavors and get a little bit soft.

7. Put the chilaquiles on plates for serving. Scatter them with bits of queso fresco.

8. Add to the top: diced red onion, sliced avocado, a dollop of sour cream or Greek yogurt.

9. Top with minced fresh cilantro.

10. Accompany with lime wedges on the side for an extra pop of taste. Savor your nutritious Chilaquiles Verdes!

Equipment Needed

1. Oven
2. Baking sheet
3. Pastry brush (for brushing olive oil)
4. Medium saucepan
5. Colander or strainer (for draining)
6. Blender
7. Large skillet
8. Cooking spoon (for stirring)
9. Serving plates
10. Knife (for chopping and slicing)
11. Cutting board
12. Measuring spoons and cups

FAQ

• Q: Can I use store-bought tortilla chips instead of making my own?Q: Can you use store-bought tortilla chips?
• Q: Is there a way to make this recipe vegan?A: Yes, just swap out with vegetable broth, and use vegan substitutes for cheese and sour cream.
• Q: Can I adjust the spiciness level?No problem! To get a little less heat, remove the seeds from the jalapeño or use just half. To up the ante on the heat, add another jalapeño.
• Q: How do I store leftovers?Store refrigerated remnants in an airtight container and enjoy them for up to two days. When the time comes to reheat, opt for the oven instead of a microwave for optimal flavor and texture.
• Q: Is it okay to skip the garnishes?Flavor and texture—in both food and drink—come from layers. You can think of each layer as a way of building up to the taste experience you’re creating for your eater or drinker. If you want to take that experience a step beyond—an experience that is truly a taste of wickedness—you can memorably finish your creation. Here are some ways to add finishing touches to the food and drinks you make:

Substitutions and Variations

1 tablespoon avocado oil can be substituted with 1 tablespoon olive oil.
1 jalapeño pepper can be replaced with 1 serrano pepper for extra heat.
1/4 cup fresh parsley can be used in place of cilantro leaves for a different flavor.
If you would rather use a store-bought alternative, you can use 2 tablespoons of guacamole in place of 1/2 avocado.
Sour cream or Greek yogurt, 2 tablespoons. For a thicker texture, substitute with 2 tablespoons plain Greek yogurt.

Pro Tips

1. To enhance the flavor of your tomatillo sauce, consider roasting the tomatillos, jalapeño, and garlic in the oven or on a dry skillet before blending. This adds a smoky depth to the salsa.

2. When baking the tortilla wedges, line your baking sheet with parchment paper or a silicone baking mat to ensure even crisping and easy cleanup.

3. If you enjoy extra spiciness, leave the seeds in the jalapeño or add a pinch of cayenne pepper to the sauce while blending.

4. For added texture and flavor, try topping the chilaquiles with a fried or poached egg just before serving.

5. Prepare all the garnishes and toppings in advance, so that when the chilaquiles are ready, you can serve them immediately with all the fresh accompaniments. This helps maintain the perfect balance between crispy and soft textures.