Low Fat Chilaquiles en Salsa Verde
Transform your breakfast or brunch with this irresistible recipe for Low Fat Chilaquiles en Salsa Verde—a lighter take on the classic Mexican comfort food! Crisp, oven-baked tortilla chips are tossed in a vibrant, homemade salsa verde made from simmered tomatillos, serrano peppers, and fresh cilantro, creating a tangy, zesty base without the extra fat. Topped with crumbled queso fresco, a dollop of light sour cream, creamy avocado slices, and a sprinkle of fresh red onion, this dish is both wholesome and indulgent. Ready in just 50 minutes and packed with bold flavors, this low-fat twist on traditional chilaquiles is perfect for a satisfying start to your day or a quick, healthy dinner option.
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Ingredients
- 8 pieces Corn tortillas
- 0 Cooking spray
- 10 medium Tomatillos
- 2 medium Serrano peppers
- 3 large Garlic cloves
- 1 medium White onion
- 1 cup Low-sodium chicken broth
- 0.5 cup Fresh cilantro
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Queso fresco
- 0.25 cup Light sour cream
- 1 small Avocado
- 0.25 cup Red onion
Directions
Step 1
Preheat your oven to 400°F (200°C). Cut the corn tortillas into quarters and spread them out evenly on a baking sheet. Lightly spray with cooking spray on both sides.
Step 2
Bake the tortilla pieces in the preheated oven for 10-12 minutes or until they are crisp and golden brown. Remove and set aside to cool.
Step 3
While the tortillas bake, prepare the salsa verde. Remove the husks from the tomatillos and rinse them under warm water to remove any stickiness.
Step 4
Cut the tomatillos in half and place them in a medium saucepan, along with the serrano peppers, garlic cloves, and a quartered white onion.
Step 5
Add the low-sodium chicken broth to the saucepan and bring to a boil. Lower the heat and let it simmer for about 10 minutes until the tomatillos are soft.
Step 6
Transfer the simmered mixture to a blender. Add fresh cilantro, salt, and black pepper. Blend until smooth and set aside.
Step 7
In a large skillet, over medium heat, pour the salsa verde and let it warm through for about 5 minutes.
Step 8
Add the baked tortilla chips to the skillet and gently toss them in the salsa to coat. Let them cook for an additional 2-3 minutes for the flavors to meld.
Step 9
Transfer the chilaquiles to plates and garnish with crumbled queso fresco, a dollop of light sour cream, sliced avocado, and thinly sliced red onion.
Step 10
Serve immediately and enjoy!
Nutrition Facts
| Serving size | (1445.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1526.3 |
| Total Fat 44.3g | 0% |
| Saturated Fat 14.9g | 0% |
| Polyunsaturated Fat 2.2g | |
| Cholesterol 17.3mg | 0% |
| Sodium 1795.8mg | 0% |
| Total Carbohydrate 244.3g | 0% |
| Dietary Fiber 44.9g | 0% |
| Total Sugars 19.1g | |
| Protein 50.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 641.1mg | 0% |
| Iron 8.9mg | 0% |
| Potassium 2627.6mg | 0% |
Source of Calories