Easy Baked Chilaquiles Verdes
Easy Baked Chilaquiles Verdes is an easy take on a traditional Mexican breakfast dish. In this dish, Tortillas are fried until crispy, baked with salsa and eggs, and topped with fresh cilantro, salty cotija cheese, and sliced radishes!
Ingredients
- 4 corn tortillas
- 3 teaspoons avocado oil divided
- 16 oz salsa verde
- 4 eggs
- limes optional, for serving
- 4 oz cotija cheese optional, for serving
- 1/4 cup cilantro optional, for serving
- 4 radishes optional, for serving
Instructions
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Preheat the oven to 400 degrees.
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Cut the corn tortillas into eights.
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In a large skillet and working in batches, heat 1 teaspoon of avocado oil until shimmering. Add half the corn torillas and fry until slightly crispy and brown around the edges, about 1 minute per side. Remove and place on a paper towel lined plate. Heat the remaining avocado oil and fry the remaining tortillas. Place on the paper towel lined plate when done.
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In an oven safe medium sized saute pan, add the remaining 1 teaspoon avocado oil to coat the entire bottom of the pan. Add the salsa verde and crispy tortillas. Gently stir to coat the fried tortillas.
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Make four wells in the tortilla and salsa mixture. Carefully crack an egg into each well.
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Bake at 400 for about 15 - 20 minutes or until whites are set and yolks have reached desired doneness.
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Squeeze with lime and sprinkle with chopped cilantro, thinly sliced radishes, and crumbled cotija cheese, if desired. Serve!
Recipe Notes
- Nutritional information is an estimate based on four (4) servings.
MAKE IT GLUTEN FREE
Recipe is gluten free as written.
How to Reheat
Because the tortillas will get very soggy, these Chilaquiles are best fresh out of the oven.