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

  Ready-to-bake or -fry, 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. Heat the oven to 350° F.
2. In a small saucepan, combine tomatillos, white onion, jalapeños, broth, and about two-thirds of the cilantro. Bring to a boil, then reduce to a simmer, cover, and cook until the tomatillos and peppers are softened, 10–15 minutes.
3. Transfer the mixture to a blender and blend until smooth. Season the salsa verde with salt to taste.
4. Cut the tortillas into 8 wedges each. Brush with half of the oil, arrange in a single layer on a baking sheet, and bake, turning once, until crisp and lightly browned, 10–12 minutes.
5. In a small bowl, combine the corn, red onion, remaining cilantro, queso, and a pinch of salt to make a corn salsa.
6. Transfer the baked chips to an oven-safe pan, drizzle about 1/2 cup salsa verde over them, and toss to coat. Top with half of the corn salsa and bake until warmed through, about 5 minutes.
7. Heat the remaining oil in a nonstick skillet over medium-low. Crack in the eggs and cook until the whites are mostly set, then flip and cook 45–60 seconds more, or to desired doneness.
8. Top the baked chilaquiles with the fried eggs, avocado slices, and the remaining corn salsa. Serve with additional salsa verde and hot sauce at the table.