Chilaquiles verdes with chicken, eggs and black beans
30 min · 56 g protein · 579 cals / serving
Mexico's favourite breakfast: crisp corn tortilla wedges tossed in hot, tangy salsa verde with shredded chicken and black beans until they are soft at the edges and still crunchy in the middle, topped with a fried egg, a lime yogurt crema, crumbled queso fresco, white onion and cilantro. The tortillas are oven-baked rather than deep-fried.
Ingredients
Chilaquiles
- 3 corn tortillas, 6-inch (15 cm), each cut into 6 wedges
- a good mist cooking spray, divided
- 1 2/3 cups salsa verde, jarred tomatillo salsa verde
- 3 tbsp water
- 3/4 cup + 1 tbsp black beans, drained and rinsed, from a can
- 1 2/3 cups shredded chicken breast, cooked chicken breast, shredded (leftover or rotisserie breast meat)
Eggs
- 2 eggs
Lime crema
- 1/2 cup nonfat Greek yogurt
- 2 tsp lime juice
- 1 pinch salt
To serve
- 1 oz queso fresco, crumbled, or feta
- 1/4 small white onion, finely chopped
- a small handful fresh cilantro, chopped
- 1 jalapeño, thinly sliced, optional heat
Steps
- Heat the oven to 400°F. Spread the tortilla wedges on a baking sheet in one layer, mist both sides with spray and bake 10–12 minutes, turning once, until golden and crisp. They crisp further as they cool.
- Meanwhile, bring the salsa verde and water to a simmer in a large frying pan, add the beans and chicken and simmer 5 minutes, until hot through and slightly thickened.
- In a nonstick pan misted with the last of the spray, fry the eggs over medium heat until the whites are set and the yolks still runny, 3–4 minutes.
- Stir the lime juice and a pinch of salt into the yogurt for the crema.
- Take the salsa off the heat, add the tortilla chips and toss for 30 seconds, so they are coated and starting to soften but still crunchy in places. Divide between two plates right away, top each with a fried egg, a spoon of crema, the queso fresco, onion, cilantro and jalapeño.
Good to know
Why do they need to be eaten straight away?
The chips keep softening in the hot salsa. A minute after tossing they are perfect, crisp at the edges and tender in the middle; after ten they are soft all through, which some people love and others call breakfast casserole.
Can I use store-bought tortilla chips?
Yes, it is the quick route. Use about 45 g of a sturdy, lightly salted chip and skip the oven; fried chips taste richer and the score is about 61 instead of 66.
Red instead of green?
Chilaquiles rojos use a red salsa of dried chillies and tomato. A jar of red tomato salsa works the same way in step 2, with a slightly sweeter, smokier result.
Alternative
Per
- Calories
- 105
- Protein
- (41%)
- 10 g
- Fat
- (27%)
- 3 g
- Carbohydrates
- (32%)
- 9 g
- of which sugar
- 2 g
- Fiber
- 2 g
- Sodium
- 439 mg
More breakfast
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1158 kcal goes into the pot and 1176 g of ingredients comes out as about 1105 g of food: 105 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.