Light Green Chilaquiles (Chilaquiles Verdes)

We cut the fat by baking the tortilla chips instead of frying them, and boosted the protein with extra egg whites and fresh queso fresco. Simmering the baked chips briefly in the salsa ensures authentic flavor absorption.

Ingredients

• 4 small corn tortillas, cut into triangles · 227 kcal
• 2 whole eggs · 143 kcal
• 6 egg whites · 103 kcal
• 1 teaspoon olive oil, divided · 45 kcal
• 300g fresh tomatillos, husked and rinsed · 96 kcal
• 1 small white onion, chopped · 35 kcal
• 3 garlic cloves · 14 kcal
• 2 serrano or jalapeño peppers · 6 kcal
• 1/2 cup fresh cilantro · 4 kcal
• 30g crumbled queso fresco · 89 kcal
• 1/4 small red onion, thinly sliced into rings · 13 kcal
• 30g avocado, sliced · 50 kcal
• A pinch of salt

Method

1. Preheat your oven to 400°F (200°C). Arrange the corn tortilla triangles on a baking sheet, lightly brush or spray with half of the olive oil, and bake for 10 to 12 minutes until crispy and golden.

   

2. Boil the tomatillos, white onion, garlic, and chiles in a pot of water for about 8 minutes until soft. Transfer them to a blender with the cilantro and a pinch of salt, then blend until smooth to create your fresh salsa verde.

   

3. Whisk the whole eggs and egg whites together in a bowl. Heat the remaining olive oil in a non-stick skillet over medium heat, add the eggs, and scramble gently until fully cooked but still moist. Remove eggs from the skillet and set aside.

   

4. Pour the salsa verde into a large skillet and bring to a simmer. Gently fold in the baked tortilla chips, tossing for 1 minute so they absorb the salsa but remain slightly crunchy. Immediately plate the chilaquiles, top with the scrambled eggs, and garnish with crumbled queso fresco, red onion, and sliced avocado.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.