Use code TRIPLE10 to save $10 on your first three grocery orders.
RECIPE
15 INGREDIENTS 12 STEPS 35min

Chilaquiles Verdes with Fried Eggs and Chorizo

5.0
1 Ratings
This chilaquiles verdes recipe is quick, gluten-free, and makes a perfect breakfast or brunch idea. The homemade salsa verde can be made a day or two in advance, or just use store-bought.
Chilaquiles Verdes with Fried Eggs and Chorizo Recipe | SideChef
This chilaquiles verdes recipe is quick, gluten-free, and makes a perfect breakfast or brunch idea. The homemade salsa verde can be made a day or two in advance, or just use store-bought.
Nothing brings me greater joy than talking about food. Especially talking about food that I’ve traveled far and wide to get to.
https://finefoodsblog.com/
Save Time,
Shop Ingredients
Make grocery shopping easy! Add recipes to your cart, review your ingredients and checkout online with Walmart.
Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.
Nothing brings me greater joy than talking about food. Especially talking about food that I’ve traveled far and wide to get to.
https://finefoodsblog.com/
35min
Total Time
$4.72
Cost Per Serving

Ingredients

Servings
4
US / METRIC
8 oz
Spanish Chorizo
1
Avocado , diced
to taste
for garnish
to taste
Cotija Cheese
(optional)
1/3 cup
Vegetable Oil
for frying tortillas

Salsa

1 lb
husked and washed
1
Serrano Chili
up to 3, but it will be very spicy
1
Small Yellow Onion , chopped
1 clove
Large Garlic , roughly chopped
1 Tbsp
Vegetable Oil
2 1/4 cups
Chicken Stock
to taste
Save Time,
Shop Ingredients
Make grocery shopping easy! Add recipes to your cart, review your ingredients and checkout online with Walmart.
Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
852
FAT
60.6 g
PROTEIN
32.2 g
CARBS
53.0 g

Author's Notes

You can simplify this dish even more if you just want to use store-bought tomatillo salsa. Add 2 1/2 cups of salsa to a skillet over medium-high heat. Add 2 1/4 cups chicken stock and bring to a simmer. Then follow the recipe steps as above.

To make the salsa, I recommend a food processor over a blender. You still want texture in the salsa, not total liquidation and that’s easier to control with a food processor. I have a Kitchenaid 7-cup food processor.

For TortillaLand® Fresh Ready to Cook Tortillas:

1. Preheat a non-stick pan to medium heat (440ºF). No butter or oil required.

2. Place tortilla in a pan and cook for 30 seconds until slightly golden and tortilla begins to puff.

3. Turn tortillas over, and cook for an additional 30 seconds. Cook thoroughly before eating. Caution: tortilla will be hot. Enjoy!

Keep refrigerated until ready to use. Do not mix cooked and uncooked tortillas. Try cooking the tortillas on the grill or BBQ - grill tortillas until they have grill marks on both sides.

Cooking Instructions

HIDE IMAGES
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Lay TortillaLand® Flour Tortillas (12) flat on a baking sheet and put them in the oven for a few minutes, turning once, until they seem "stale" and a bit leathery.
Step 3
Slice tortillas into quarters.
Step 4
Heat 1/3 cup Vegetable Oil (1/3 cup) in a deep, heavy-bottomed skillet over medium-high heat.
Step 5
Add a single layer of tortilla wedges and fry until lightly brown, but not crisp, they should still bend without breaking. Drain on paper towels. Repeat until all tortillas are fried.
Step 6
In a deep pot, boil Tomatillos (1 lb) and Serrano Chili (1) in salted water until tender, about 10-15 minutes.
Step 7
Transfer the cooked tomatillos and chiles to a food processor and purée along with the Yellow Onion (1) , Garlic (1 clove) , and Fresh Cilantro (6 sprigs) until smooth but not liquified. It should still have a bit of texture - like tomatillo salsa. Season with Salt (to taste) .
Step 8
Once the Vegetable Oil (1 Tbsp) is hot, add 2 1/2 cups of the tomatillo mixture to the pan to fry it. Stir frequently for about 5 minutes, until the cilantro darkens and the sauce thickens a bit. Add the Chicken Stock (2 1/4 cups) and bring to a boil. Reduce heat and simmer until the sauce thickens enough to coat the back of a spoon.
Step 9
Meanwhile, add the Spanish Chorizo (8 oz) to a skillet over medium heat, and cook until browned and crispy. Set aside to drain on paper towels.
Step 10
In a separate skillet, heat up some additional oil. Fry the Eggs (4) until whites are set and yolks are still runny. Set aside.
Step 11
Once sauce is ready, add chips in a single layer, turning to coat with sauce on both sides. When chips have softened slightly and are pliable, but not falling apart, remove to serving dishes. Repeat with remaining chips.
Step 12
Top chips with chorizo, fried eggs, and Cotija Cheese (to taste) if desired. Garnish with Avocado (1) and Fresh Cilantro (to taste) .
112 Saved
TOP
You're one smart cookie! 🍪
In order to enhance your experience, SideChef uses cookies. By clicking “ACCEPT” you agree to the storing of cookies on your device. You can withdraw your consent at any time by visiting our COOKIE POLICY on our website.
ACCEPT
REJECT
Recipe Saved to My Saved Recipes VIEW
Recipe Added to Cart VIEW
Save $30 on Your Groceries
Use code TRIPLE10 to unlock $10 of your first three orders for new pickup and delivery customers.
Make cooking easy
Discover personalized recipes, organize your meal plans, shop ingredients, and cook with confidence alongside our FREE, step-by-step cooking app.
Nutrition Per Serving
Calories
852
% Daily Value*
Fat
60.6 g
78%
Saturated Fat
29.6 g
148%
Trans Fat
0.0 g
--
Cholesterol
236.8 mg
79%
Carbohydrates
53.0 g
19%
Fiber
10.4 g
37%
Sugars
9.8 g
--
Protein
32.2 g
64%
Sodium
432.7 mg
19%
Vitamin D
1.0 µg
5%
Calcium
116.3 mg
9%
Iron
3.9 mg
22%
Potassium
876.2 mg
19%
Find Nearby Walmart Stores
Enter your zip code to find a Walmart near you.
Sorted by distance from