EASY CHILAQUILES VERDES - How to Make these Quick and Easy 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.

In a small mixing bowl, add Greek yogurt, fresh lime juice, salt, and water. Stir to thoroughly combine until it becomes a thick and creamy consistency.

Prep all your ingredients in advance so you can quickly add them during the cooking process. Start by stacking tortillas, slice into 8 strips (or triangles), and set aside.

Shred Jalapeño Jack Cheese, crumble Cotija cheese, chop cilantro, dice avocado, and set each one aside.

Place a 10 inch nonstick omelet fry pan on medium heat, and heat ½ tablespoon corn oil (or olive oil) until very hot. Add half the tortilla strips to the pan, spreading them out into a single layer. Let them sizzle for 1 minute, then flip over, sprinkle a scant pinch of Himalayan salt all over tortillas, and finish cooking until they are very light golden in color. Transfer to a dish, and set aside. Add another ½ tablespoon corn oil (or olive oil), and repeat the same process with remaining tortilla strips.

In a small bowl, add eggs, a pinch of Himalayan salt, and a pinch of ground black pepper, and using a fork, beat until frothy. Using the same nonstick omelet fry pan, heat remaining ½ tablespoon corn oil (or olive oil) on medium heat. Once hot, add beaten eggs, and scramble eggs by stirring with a spatula. When almost cooked, spread out eggs, add cooked tortilla strips, and toss with a spatula. Then add 1 cup salsa verde, quickly toss to coat eggs and tortillas, and spread into an even layer.

Sprinkle shredded jalapeño jack cheese evenly over eggs and tortillas, cover pan with a lid, and turn heat to low. Cook covered until cheese is melted. Serve in individual plates, and garnish with remaining ½ cup salsa verde, crumbled cotija cheese, diced avocado (optional), drizzle Healthy Crema (optional - or Mexican crema) over the top, and sprinkle chopped cilantro. Serve immediately with a lime wedge.

Cooking Techniques

Equipment Needed

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Dietary

Allergens