Verde Chilaquiles with Eggs
1 tablespoon vegetable oil
1 ½ cups thinly sliced red onion
1 jalapeno pepper
seeded and minced
2 (16 ounce) jars salsa verde
1 pound shredded cooked skinless
boneless chicken breast
1 (10 ounce) bag tortilla chips
1 (2.25 ounce) can sliced black olives
¼ cup chopped fresh cilantro
1 dash salt
1 dash ground black pepper
½ cup crumbled cotija cheese
or to taste
or to taste
Preheat the oven to 400 degrees F (200 degrees C).
Heat oil in a large skillet over medium heat. Add onion and jalapeno; cook, stirring occasionally, until onion begins to brown, about 10 minutes. Transfer to a very large bowl. Add salsa, chicken, chips, olives, and cilantro. Toss to coat, breaking chips slightly. Transfer to a 9×13-inch baking dish.
Use the bottom of a custard or measuring cup to make 8 indentations in the chip mixture. Crack 1 egg into each indentation. Sprinkle eggs evenly with salt and black pepper.
Bake until eggs are set and tortilla chips are softened and browned at edges, 20 to 25 minutes. Sprinkle with cotija cheese, radishes, and avocado.
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