Baked Chilaquiles Verde

Ingredients

• Tomatillos

  Raw

  6 medium or 204g

• Onions

  Raw

  ½ small or 35g

• Jalapeno peppers

  Raw

  2 pepper or 28g

• Fresh cilantro

  Coriander leaves, raw

  ¾ cup or 12g

• Vegetable Broth

  From bouillons. Low sodium

  1 cup or 240g

• Tortillas

  Corn

  8 tortilla or 192g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Corn

  Sweet, yellow, canned, whole kernel, drained solids

  ¼ cup or 41g

• Red Onion

  Freshdirect

  ¼ small raw or 17g

• Mexican cheese

  Queso anejo

  ¼ cup, crumbled or 33g

• Salt

  Table

  1 dash or 0.4g

• Egg

  Whole, fresh eggs

  4 large or 200g

• Pepper or hot sauce

  Ready-to-serve

  4 tsp or 19g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

Directions

1. Preheat the oven to 350°F.
2. In a small saucepan, combine tomatillos, white onion, jalapenos, broth, and two-thirds of the cilantro. Bring to a boil, then reduce to a simmer, cover, and cook for 10-15 minutes until softened.
3. Transfer the mixture to a blender and blend until smooth. Season with salt to taste.
4. Cut each tortilla into 8 wedges, brush with half of the oil, and arrange on a baking sheet. Bake for 10-12 minutes until lightly browned and crisp, turning halfway through.
5. In a small bowl, combine corn, red onion, remaining cilantro, queso fresco, and a dash of salt.
6. Transfer baked chips to an oven-safe pan, pour 1/2 cup of salsa verde over them, and stir to coat. Top with half of the corn salsa and bake for 5 minutes until warmed through.
7. Heat remaining oil in a non-stick pan over medium-low heat. Crack in the eggs and cook until the whites begin to set, then flip and cook for an additional 45 seconds to 1 minute.
8. Top the baked chips with fried eggs, avocado slices, and remaining corn salsa. Serve with additional salsa verde and hot sauce.