Chilaquiles Verde Recipe
tortilla chips, scrambled eggs, black beans, kale, tomatillo crema, queso, crema
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Ingredients
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Chilaquiles Base
Toppings
Method
Preparation
- 1
Prepare the Scrambled Eggs
In a non-stick skillet over medium heat, whisk the eggs in a bowl until well combined. Pour the eggs into the skillet and cook, stirring gently, until just set. Remove from heat and set aside.
- 2
Sauté the Kale
In the same skillet, add the chopped kale and a splash of water. Cook over medium heat until wilted, about 3-4 minutes. Season with salt and pepper to taste. Remove from heat.
- 3
Warm the Black Beans
In a small pot, heat the black beans over low heat until warmed through. Stir occasionally and season with salt to taste.
Assembly
- 4
Layer the Ingredients
On a large serving platter or individual plates, spread the corn tortilla chips evenly. Top with the scrambled eggs, sautéed kale, and warm black beans.
- 5
Add Toppings
Drizzle the tomatillo crema over the top of the chilaquiles. Sprinkle the crumbled queso fresco generously and finish with a drizzle of crema.
- 6
Serve
Serve immediately while hot and enjoy your chilaquiles verde!
