Nickel Allergy Friendly Chilaquiles Verdes with Fried Eggs

Total time40 min

Prep time15 min

Cook time25 min

Nickel Allergy Friendly Chilaquiles Verdes with Fried Eggs

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Ingredients

4 servings

For the salsa verde

1 lb tomatillos (about 10 medium), husked and rinsed
Frontera Salsa Tomatillo Medium Jar - 16 Oz Jardines 7J Salsa Medium Tomatillo Young Guns Hatch Valley Medium Green Chile & Tomatillo Salsa Jug 2 Gingos Salsa Tomatillo Young Guns Hatch Valley Green Chile Tomatillo Medium Salsa
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2 serrano chiles, stems removed
3 garlic cloves, unpeeled
½ white onion, roughly chopped
½ cup fresh cilantro leaves and tender stems
1 cup chicken broth
1 tbsp neutral oil (such as canola oil or vegetable oil)
1 tsp kosher salt, plus more to taste

For the chilaquiles

6 oz thick-cut tortilla chips (about 6 cups loosely packed)

For the fried eggs

1 tbsp neutral oil
4–8 large eggs
salt and pepper, to taste

For serving

2 oz cotija cheese, crumbled
¼ cup mexican crema
¼ white onion, finely diced
¼ cup fresh cilantro leaves, roughly torn
1 ripe avocado, sliced (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Place the tomatillos, serrano chiles, and unpeeled garlic cloves in a dry 12-inch skillet over medium-high heat. Cook, turning occasionally, until the tomatillos are charred in spots and softened, and the garlic skins are darkened, about 8–10 minutes. Remove from heat and let cool for 2 minutes, then peel the garlic.
2
Transfer the charred tomatillos, serranos, and peeled garlic to a blender. Add the roughly chopped onion, cilantro, and chicken broth. Blend on high until smooth, about 30 seconds.

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