Queso-Licious Stuffed Chilaquiles Verdes

queso fresco

🥗Healthier: feta cheese

💰Cheaper: cotija cheese

Feta provides a similar tangy flavor while being more widely available.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt offers creaminess with fewer calories.

cooked chicken

🥗Healthier: tofu

💰Cheaper: canned beans

Tofu is a plant-based alternative, while beans are budget-friendly.

green salsa

🥗Healthier: homemade salsa

💰Cheaper: store-bought salsa

Homemade salsa can be made with fresh ingredients, reducing preservatives.

Roast tomatillos, onion, garlic cloves, and serrano pepper drizzled with avocado oil on high broil for 8-10 minutes.

Combine 2 cups instant corn masarina with 1/4 teaspoon kosher salt and mix well.

Gradually add 1 1/4 cups warm water until a soft but firm dough forms, knead for 3-5 minutes, then cover with a damp paper towel.

Blend roasted ingredients with 1/2 bunch cilantro and 1 1/2 cups low sodium chicken broth until smooth.

In a pan over medium heat, add a couple of tablespoons of avocado oil and sliced onion, cooking until slightly browned.

Pour in the blended salsa and let it simmer for 5-10 minutes, adding kosher salt to taste.

Press small amounts of masa into discs, fill with grated Oaxaca cheese, fold, and pinch edges to seal.

Heat oil to 325°F and fry the stuffed masa in batches until golden brown, flipping to ensure even cooking.

Plate the fried chilaquiles, spoon over reheated salsa verde, and top with fried eggs, sliced red onion, Crema Mexicana, queso panela, and chopped cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens