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Mini Chilaquiles Verdes with Roasted Tomatillo Salsa

Yields4 ServingsPrep 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
 1 -2 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!!

Nutrition Facts

Servings 4