Huevos Divorciados | DIVORCED EGGS BREAKFAST | Red Salsa And Green Salsa Recipes

corn tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: flour tortillas

Whole wheat tortillas add fiber, while flour tortillas are often less expensive.

red salsa

🥗Healthier: tomato salsa

💰Cheaper: store-bought salsa

Tomato salsa can be fresher and lower in calories.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is often cheaper.

Preheat a pan with 2 tablespoons of vegetable oil.

Add tomatoes, onion, and garlic to the pan and cover with a lid, lowering the heat for 2 minutes.

Toast chilies in the residual heat for 30 to 45 seconds on each side.

Add 2 cups of water to the toasted chilies and let it come to a simmer, then cover and steep for 15 to 20 minutes.

Add softened chilies to the pan and mix in 1.5 to 2 teaspoons of chicken bouillon powder and a pinch of salt, then blend to make red salsa.

Preheat another pan over medium-high heat with a little cooking oil.

Add 2 tomatillos, 2 jalapenos, a small chunk of onion, and 2 cloves of garlic (skin on) to the pan and sauté for about 5 minutes until charred.

Remove the skin from the garlic and the stem from the jalapenos, then blend everything with 2 teaspoons of chicken bouillon powder, 1/3 to 1/2 cup of water, and a pinch of salt to make green salsa.

Dip corn tortillas in hot oil to make crispy quesadillas, adding queso fresco inside.

Cook 2 sunny-side up eggs and place them on top of the crispy quesadillas.

Serve with red and green salsa, and garnish with beans, queso fresco, avocado, and tomato slices.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens