Mini Chilaquiles Verdes with Roasted Tomatillo Salsa

Chilaquiles verdes made with homemade Roasted tomatillo salsa, fried tortillas, and baked in mini cocottes.

How to Make Chilaquiles Verdes | Serendipity by Sara Lynn
How to make chilaquiles.
Homemade roasted tomatillo salsa.

I recently discovered how to do makeup via hot girls on YouTube and I also just got a new iPhone with portrait mode, so I am officially at a Lizzo-level of confidence. Unfortunately for my skin, I have also recently discovered the pistachio dark chocolate toffee from Trader Joe’s. So, you win some, you lose some. But I have also come to the realization that you go through a second round of puberty in your mid-twenties where you constantly break out and gain a bit of weight! So might as well eat chocolate, right? And cheese. I should probably drink a few glasses of water, yeah?

Hmmmm so what’s happened since my last post? A lot! Which is why I have been away longer than I would like. Here’s a breakdown:

First, my camera broke. I had a meltdown and Marc spent at least two hours Googling solutions. The next day when I took it to the camera store, it worked perfectly. Go fucking figure! So, that set me back a blog post…

That weekend, I went to my best friend’s bachelorette party in Minnesota! We hung out on the lake for a couple days, I grilled lots of pizza, mannnnnyyyyy vodka sodas were involved, and I was able to get away with no hangovers. Victory! My mid-twenties might not be so bad after all.

And speaking of my mid-twenties, I finally reached them. I turned twenty four last week and it was officially the first time I’ve felt…kind of old? Not old…but like I’m getting older. (You’d think going to my childhood best friend’s bachelorette party would do that to me, but apparently not). Anyways, let’s not talk about it, now is not the time for an existential crisis.

So that’s it! I’m back, and ready to party. Specifically, with chilaquiles verdes the ultimate brunch food?

Chilaquiles made with homemade tomatillo salsa.
Mexican breakfast recipes.

I love you, chilaquiles verdes

For my birthday, Marc surprised me with Le Creuset cocottes! To know me is to know that I, 1. love everything Le Creuset and/or Staub, and 2. LOVE ramekins. It’s true, I have a massive ramekin collection, and add handles and a lid? I die. Cocottes 4ever. Anyways, I knew I had to use my cute little cocottes immediately, and what better way to celebrate than with green salsa? Especially of the roasted variety.

I don’t really know if chilaquiles verdes is traditionally a breakfast food, but it has eggs so I’m rolling with it. (However, we frequently eat eggs baked in salsa verde for dinner, so live your life). But, for our intents and purposes, we ate chilaquiles verdes for brunch with lots of queso fresco, avocado, and Valentina. Coffee was involved. More Valentina was involved. I fried tortillas, which was a big deal for me. And the chilaquiles verdes were so good, we each ate two portions and complained for the rest of the day about how full we were. Overall, it was a very successful Sunday situation! We may even repeat it again this weekend. Happy Friday!!

How to make roasted tomatillo salsa.

Mini Chilaquiles Verdes with Roasted Tomatillo Salsa


AuthorserendipitybysaralynnDifficultyBeginner

Yields4 Servings
Prep Time15 minsCook Time40 minsTotal Time55 mins

Roasted Tomatillo Salsa
 1 ½ lbs tomatillos, husked and cores removed
 1 small brown onion, peeled and halved
 3 garlic cloves, unpeeled
 12 jalapeños, depending on how spicy you like your salsa
 2 tbsp canola or vegetable oil
 ½ cup cilantro, roughly chopped
 1 tbsp lime juice + more, to taste
 Salt and pepper, to taste
Chilaquiles Verdes
 6 white corn tortillas, cut into eighths
  cup canola or vegetable oil
 4 eggs
 Queso fresco, cilantro, limes, hot sauce, pico de gallo, etc. for serving
 Salt and pepper, to taste

Roasted Tomatillo Salsa
1

Heat your broiler to high. Place tomatillos, onion, garlic, and jalapeños on a sheet pan. Drizzle with oil and season with salt and pepper. Broil for 10 minutes, tossing halfway through, until soft and charred. Cool slightly. Remove garlic cloves from their peels.

2

Add all ingredients to a blender. Blend until smooth, thinning with water 2 Tablespoons at a time until it's your desired consistency. Taste, and season with salt and pepper. Chill the salsa until you're ready to use it.

Chilaquiles Verdes
3

Preheat the oven to 375° F. In a large saute pan, heat the oil until it's hot and shimmering. Fry the tortillas in 2-3 batches until crisp and golden. Drain on paper towels, and season with salt.

4

Grease four cocottes (or ramekins). Divide the tortillas between the cocottes, and add 3-4 Tablespoons of salsa verde. Gently toss to coat the tortillas. Make a nest in each cocotte, and crack an egg in the center. Season generously with salt and pepper. Bake for 15-18 minutes, until the whites are set and the yolks are still runny.

5

Serve the mini chilaquiles verdes with queso fresco, avocado, pico de gallo, cilantro, limes, and/or hot sauce. Enjoy!!

Ingredients

Roasted Tomatillo Salsa
 1 ½ lbs tomatillos, husked and cores removed
 1 small brown onion, peeled and halved
 3 garlic cloves, unpeeled
 12 jalapeños, depending on how spicy you like your salsa
 2 tbsp canola or vegetable oil
 ½ cup cilantro, roughly chopped
 1 tbsp lime juice + more, to taste
 Salt and pepper, to taste
Chilaquiles Verdes
 6 white corn tortillas, cut into eighths
  cup canola or vegetable oil
 4 eggs
 Queso fresco, cilantro, limes, hot sauce, pico de gallo, etc. for serving
 Salt and pepper, to taste

Directions

Roasted Tomatillo Salsa
1

Heat your broiler to high. Place tomatillos, onion, garlic, and jalapeños on a sheet pan. Drizzle with oil and season with salt and pepper. Broil for 10 minutes, tossing halfway through, until soft and charred. Cool slightly. Remove garlic cloves from their peels.

2

Add all ingredients to a blender. Blend until smooth, thinning with water 2 Tablespoons at a time until it's your desired consistency. Taste, and season with salt and pepper. Chill the salsa until you're ready to use it.

Chilaquiles Verdes
3

Preheat the oven to 375° F. In a large saute pan, heat the oil until it's hot and shimmering. Fry the tortillas in 2-3 batches until crisp and golden. Drain on paper towels, and season with salt.

4

Grease four cocottes (or ramekins). Divide the tortillas between the cocottes, and add 3-4 Tablespoons of salsa verde. Gently toss to coat the tortillas. Make a nest in each cocotte, and crack an egg in the center. Season generously with salt and pepper. Bake for 15-18 minutes, until the whites are set and the yolks are still runny.

5

Serve the mini chilaquiles verdes with queso fresco, avocado, pico de gallo, cilantro, limes, and/or hot sauce. Enjoy!!

Mini Chilaquiles Verdes with Roasted Tomatillo Salsa

xo Sara Lynn

*Song of the day: Juice by Lizzo

Mini Chilaquiles Verdes with Roasted Tomatillo Salsa | Serendipity by Sara Lynn
Mini Chilaquiles Verdes | Serendipity by Sara Lynn
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