Green Chilaquiles is a Mexican dish where salsa is poured over fried tortilla and topped with fried eggs! It is usually eaten over breakfast or brunch and can be easily adapted to meet different dietary lifestyles.

This was a short week for me as I was in Houston for family medical emergency. It’s been an extremely rough week for my family but we come from a line of very strong, hopeful, and positive people who almost never gives up. Sometimes you just have to have an unconditional faith in medicine (or God) and wait for things to slowly fall into place. My cousin’s major surgery was successful this past week and it’s been hard to watch someone you grew up with go through excruciating pain despite the strongest pain medications. Her mother felt helpless while her brother wished only if he could share some of her pain..Instead we all stood there, heartbroken, and somber until the nurse settled her with more medicines. I work at an acute care facility and it’s not uncommon to see situations like this but when you are on the other side as a family member, it’s just different! No matter where you work or what you do for a living, when you see your loved ones are struggling – you are simply just a human being. It made me realize, even more, that life is so freaking precious, being healthy is a priority, and nothing is more important than your loved ones.

Green Chilaquiles that I am sharing has nothing to do with my emotional state of mind today except that it is almost the weekend and it happens to be one of my favorite brunch/dinner to make at home.Before moving to Texas, my exposure to Mexican-food was very little to none unless Taco-Bell counts (no it does not count). But now I look forward to breakfast tacos and chips/salsa/guac fest over the weekend at small, local joints we discover through our friends and neighbors recommendations. I have a thing for chilaquiles and tend to order it ALWAYS if it’s on the menu because every restaurant does it differently. I have had it fried eggs, scrambled eggs, choice of chorizo/sausage or chicken, and all sorts of sauce and cheeses.

Long time ago, I shared chilaquile recipe here which looks completely different than the green version I am sharing today. It does not surprise me because as long as it has basic components – good salsa, crisp tortillas, and protein of your choice with avocado/cheese I think we are in for a hearty meal.Salsa is generally used for chilaquiles but if you want something tangy and different – try crushed tomatillos (this is not a sponsored post, I simply love Muir Glen’s products). 

Instead of frying tortillas, I usually broil them in the oven for few minutes (under a close watch) to get them crispy. It works great with tostadas too if you haven’t tried it yet.

I don’t have much else to talk about the recipe today because it is pretty straightforward. It is supposed to rain and be pretty crappy this weekend here so I am just looking forward to take things slow, possibly make another round of green chilaquiles, and call it a weekend.

What have you been up to lately? Share away…

Green Chilaquiles

Serves: 2 hungry people

Ingredients

• 2 cups crushed tomatillos (or you can use your favorite salsa)
• 6 corn tortillas, cut into wedges
• 4 eggs (use cooked black beans if you want to keep it vegan)
• 1 avocado, sliced
• 1/4 shredded or crumbled cheese (I used Mexican blend)
• 1 tablespoon oil
• 1 teaspoon red chili pepper
• 1 teaspoon garlic powder
• salt/pepper to taste
• handful cilantro

Instructions

1. Set the oven to broil and place tortilla wedges on a large baking sheet lined with foil.Do not overlap tortillas else it will get soggy.
2. Let tortillas broil for 2-3 minutes under a close watch until it gets crispy. You may have to turn tortillas once. Remove and let it set.
3. In a large cast iron skillet or a pan, heat tomatillos over low heat and add red chili pepper, garlic powder, salt, and pepper per taste.
4. In another pan, add oil and fry eggs.
5. Just when eggs are about to be done, add tortillas to the cast iron skillet. Top it with eggs, avocados, cheese, and cilantro.
6. Serve it hot.

Notes

You can half the recipe and make it single serving or double/triple/quadruple as needed. Do not add tortillas too early else it gets soggy.