Gluten-Free Chilaquiles en Salsa Verde
Transform your mornings with this vibrant and savory Gluten-Free Chilaquiles en Salsa Verde, a traditional Mexican breakfast dish with a wholesome twist. This recipe features crispy, golden gluten-free corn tortillas smothered in a zesty homemade salsa verde made with fresh tomatillos, jalapeño, and cilantro. Each plate is elevated with creamy slices of avocado, crumbled queso fresco, and a perfectly fried egg, creating a delightful balance of flavors and textures. Ready in under an hour, this dish is perfect for a hearty breakfast or brunch, offering a gluten-free alternative without skimping on authentic Mexican flavor. Ideal for satisfying comfort food cravings, these chilaquiles are best enjoyed fresh and served piping hot!
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Ingredients
- 8 pieces Gluten-free corn tortillas
- 1 cup Vegetable oil
- 1 pound Tomatillos
- 1 piece Jalapeño pepper
- 2 pieces Garlic cloves
- 0.5 piece White onion
- 0.5 cup Fresh cilantro
- 1 cup Chicken broth
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 pieces Eggs
- 1 piece Avocado
- 0.5 cup Queso fresco
Directions
Step 1
Cut the gluten-free corn tortillas into eighths, creating triangle-shaped tortilla chips.
Step 2
In a large skillet, heat the vegetable oil over medium-high heat. Once hot, fry the tortilla pieces in batches until they are crispy and golden brown. Drain on paper towels and set aside.
Step 3
For the salsa verde, peel and rinse the tomatillos. Roughly chop them and add to a blender.
Step 4
Add the jalapeño (stem removed), garlic cloves, half an onion, and fresh cilantro to the blender with the tomatillos.
Step 5
Pour 1 cup of chicken broth into the blender and blend until smooth.
Step 6
In a saucepan over medium heat, pour the blended salsa and cook until it simmers, about 10 minutes. Season with salt and black pepper.
Step 7
In a separate pan, fry the eggs to your liking (sunny side up is recommended).
Step 8
Gently mix the fried tortilla chips with the warm salsa verde in the saucepan, allowing the chips to soak up some of the sauce but remain slightly crisp.
Step 9
Divide the chilaquiles onto serving plates and top each with a fried egg.
Step 10
Garnish with sliced avocado and crumbled queso fresco.
Step 11
Serve immediately and enjoy the gluten-free chilaquiles.
Nutrition Facts
| Serving size | (1843.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3678.6 |
| Total Fat 280.9g | 0% |
| Saturated Fat 54.0g | 0% |
| Polyunsaturated Fat 137.1g | |
| Cholesterol 755.9mg | 0% |
| Sodium 3655.6mg | 0% |
| Total Carbohydrate 261.4g | 0% |
| Dietary Fiber 45.1g | 0% |
| Total Sugars 21.8g | |
| Protein 75.7g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 785.8mg | 0% |
| Iron 12.7mg | 0% |
| Potassium 3131.4mg | 0% |
Source of Calories