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    Salted Plains » Recipes » Entrees

    Chilaquiles Verdes with Fried Eggs (Gluten-Free)

    Published: May 2, 2017 · Modified: Oct 29, 2017 by Tessa · This post may contain affiliate links · 15 Comments

    Jump to Recipe Print Recipe

    Chilaquiles Verdes with Fried Eggs is a comforting dish perfect for breakfast or dinner. Use store-bought chips and salsa verde for quick prep. Gluten-free.

    Chilaquiles Verdes with Fried Eggs (gluten-free) | saltedplains.comWorking in education makes for certain expected cycles throughout the year. There's the beginning of the school year, where fresh off the summer you feel energized and ready to take on anything. There's getting to winter break and recounting to family members that you only got sick twice that fall semester (not counting the month-long sinus infection) instead of the three times from the previous year, and sleeping in for two weeks straight seems like the best Christmas present ever.

    Chilaquiles Verdes with Fried Eggs (gluten-free) | saltedplains.comThere's the spring semester, where, once again, the weather is nice, the sun is out, and there is a revival of energy and spirit as the "lasts" of the academic year start falling into place.

    And then, there is May.

    Chilaquiles Verdes with Fried Eggs (gluten-free) | saltedplains.comMay is a flurry of activities, responsibilities, celebrations, and final checklists. With both my husband and myself working in schools, a real meal at dinner time is pretty remarkable. If April was any indicator, we're in for a lot of cereal.

    Chilaquiles Verdes with Fried Eggs (gluten-free) | saltedplains.comAnd chilaquiles. Chilaquiles are a Mexican dish typically made from fried corn tortillas, cooked with red or green salsa, and topped with cheese. A perfectly easy way to use up leftovers (Cinco de Mayo) with as many or as little toppings and sides as you wish.

    Chilaquiles Verdes with Fried Eggs (gluten-free) | saltedplains.comThis version, topped with fried eggs, makes for a hearty, savory breakfast or a simple and satisfying breakfast-for-dinner situation. By using store-bought tortilla chips and salsa verde, it comes together in no time.

    Chilaquiles Verdes with Fried Eggs (gluten-free) | saltedplains.com

    Chilaquiles Verdes with Fried Eggs (gluten-free) | saltedplains.com

    Chilaquiles Verdes with Fried Eggs (Gluten-Free)

    Easy and comforting, this dish doubles as breakfast or dinner. Using store-bought tortilla chips and salsa verde, it comes together in no time.
    5 from 1 vote
    Print Pin Rate
    Course: Breakfast
    Cuisine: Mexican
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 4 servings
    Calories: 701kcal
    Author: Tessa

    Ingredients

    Chilaquiles Verdes

    • 1 tablespoon olive oil
    • ½ large yellow onion diced
    • 2 teaspoons minced garlic
    • 16 ounce salsa verde
    • 11/2 cups vegetable or chicken broth
    • 12 ounce corn tortilla chips

    Toppings

    • 4 large fried eggs
    • ¼-1/3 cup crumbled feta cheese or queso fresco
    • 1 avocado sliced or diced
    • 1-2 radishes sliced
    • ¼ cup chopped cilantro

    Instructions

    • In a large cast-iron skillet, heat the oil. Add the diced onion, reserving some for garnish later. Cook over medium heat until tender. Add garlic, stirring, until fragrant, about 1 minute.
    • Add the salsa verde, stirring, followed by the broth. Bring to a simmer and allow to simmer for about 5 minutes until salsa thickens. (This is the best time to fry up your eggs in another pan).
    • Season with salt and pepper and remove from heat. Add tortilla chips to skillet and gently stir until all chips are coated. Top chilaquiles with cheese, avocado, radishes, onions, and cilantro. Serve chilaquiles on plates and top with fried eggs.

    Nutrition

    Calories: 701kcal | Carbohydrates: 71g | Protein: 17g | Fat: 40g | Saturated Fat: 7g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 191mg | Sodium: 2490mg | Potassium: 1035mg | Fiber: 8g | Sugar: 9g | Vitamin A: 1191IU | Vitamin C: 34mg | Calcium: 253mg | Iron: 4mg
    Tried this Recipe? Tag me Today!Mention @SaltedPlains or tag #saltedplains!

     

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    Comments

    1. Clarence45

      May 24, 2017 at 1:06 am

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      Reply
    2. Phyllis

      May 08, 2017 at 8:30 pm

      I'm crazy about chilaquiles- love how bright your photos are!

      Reply
      • Tessa

        May 10, 2017 at 8:33 am

        They are so satisfying, aren't they?! Thanks so much, Phyllis!

        Reply
    3. Todd Wagner | HonestlyYUM

      May 08, 2017 at 4:26 pm

      Used to love the flurry of activity in May back in my school days. And I will always and forever be be in love with chilaquiles :) Yum!!

      Reply
      • Tessa

        May 10, 2017 at 8:32 am

        Chilaquiles always!!

        Reply
    4. Caroline

      May 06, 2017 at 9:03 am

      The struggle over what to make for dinner…or if making dinner is even possible, is so real, isn't it? I absolutely LOVE this dish! Anything involving tortillas and salsa verde sounds like my kind of dish…but those eggs, queso and avocado bring this to another level for me. Cannot wait to make it! Oh…and your images are gorgeous…as always!

      Reply
      • Tessa

        May 10, 2017 at 8:30 am

        Haha, YES. I find myself having the "do I even want to make dinner?" dilemma far too often! Thank you so much, Caroline!

        Reply
    5. Emily | Gather & Dine

      May 05, 2017 at 12:51 pm

      Yes yes, I remember those days from when I was a teacher! Totally understand. I still don't know how you run and blog AND full time teach! I haven't made Chilaquiles in forever- they sound so good to me right now though. :) What a great idea for a quick dinner!

      Reply
      • Tessa

        May 10, 2017 at 8:27 am

        May ends up being a blur, doesn't it? A good blur, usually. ;) Yes, I love this recipe for a quick dinner - totally satisfying!

        Reply
    6. Sara @ Cake Over Steak

      May 05, 2017 at 12:43 pm

      I've never made chilaquiles before but this is making me crave them SO HARD right now.

      Reply
      • Tessa

        May 10, 2017 at 8:26 am

        Hahaha, once you make them, you won't be able to stop! ;)

        Reply
    7. Mary Ann | The Beach House Kitchen

      May 05, 2017 at 9:43 am

      I'd definitely enjoy this dish for any meal of the day too Tessa! May is busy for us too...getting everything here at the beach ready for summer and all the guests we'll be having! So fun. Good luck with the end of school and a summer of fun and relaxation, and delicious meals!

      Reply
      • Tessa

        May 10, 2017 at 8:25 am

        Oh, so much fun to look forward to!! Summer is so close - have a great week, Mary Ann! xo

        Reply
    8. Traci | Vanilla And Bean

      May 05, 2017 at 6:49 am

      Breakfast, lunch or dinner! Hooray! The versatility of this recipe is fantastic and I love the flavors you've assembled here, Tessa. Quick and easy; a much needed dinner after a week of cereal - I can definitely relate. And too... the highs and lows of a school year. May seems to drag on infinitely! It used to be my favorite month because May was Camp Moran month... a week-long trek into the woods, camping, hiking and students learning about nature. Unfortunately that program was pulled as public ed funding eroded :/ . Wishing you all the best these last few weeks, with calm and a vision of the fun you'll have this summer. xo

      Reply
      • Tessa

        May 10, 2017 at 8:24 am

        Camp Moran sounds awesome!! So sad that the funding was pulled. I'm sure the kids took so much away from that experience. Thank you, Traci! <3

        Reply

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    Hi, I'm Tessa! I create gluten-free, real food recipes that are approachable and delicious.

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