Chilaquilas Recipe
roasted tomatillo sauce, grilled kale, cotija, tortilla chips, sour cream, over easy eggs
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Ingredients
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Chilaquilas Ingredients
Method
Preparation Directions
- 1
Prepare the Roasted Tomatillo Sauce
Preheat the oven to 400°F (200°C). Place tomatillos, garlic, and jalapeño on a baking sheet. Drizzle with olive oil and roast for about 20 minutes, until tomatillos are soft and slightly charred. Allow to cool slightly, then blend until smooth. Season with salt and pepper to taste.
- 2
Grill the Kale
In a skillet, heat a tablespoon of olive oil over medium heat. Add the kale and sauté until wilted and slightly crispy, about 5-7 minutes. Season with salt and pepper.
- 3
Cook the Eggs
In a non-stick skillet, cook the eggs over easy to your desired doneness. Season with salt and pepper.
- 4
Assemble the Chilaquilas
On a plate, spread a layer of tortilla chips. Drizzle with roasted tomatillo sauce, then top with grilled kale, cotija cheese, and a dollop of sour cream. Place the cooked eggs on top.
- 5
Serve
Serve immediately while hot, garnished with extra cotija cheese if desired.
