Chilaquiles Verdes with Fried Eggs

Name: Chilaquiles Verdes with Fried Eggs
Yield: 10
Ingredients: 5.0each Tomatillos, cooked; 1.0each Avocado, sliced; 1.0each Jalapeno; 1.0each Serrano (optional); 1.0each Garlic clove; 475.0ml, prepared Knorr® Professional Ultimate Chicken Bouillon Base 6 x 454 gr; 30.0ml Vegetable oil; 12.0each Corn tortillas, 15 cm (6 inch), stale ones are best, broken into large pieces; 15.0g Knorr® Professional Ultimate Chicken Bouillon Base 6 x 454 gr; 1.0can Black beans, strained; 20.0each Eggs, cooked sunny-side up; 1.0each Red onion, small dice; 2.0each Tomatoes, diced; 4.0g Cilantro leaves (picked); 60.0g Queso fresco, crumbled; 125.0ml Mexican crema

Chilaquiles Verdes with Fried Eggs – - Recipe

This recipe is optimal for delivery and take-out as the flavour only gets better as the sauce and tortillas combine.

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Prepare the Salsa Verde

Tomatillos, cooked 5.0 each
Avocado, sliced 1.0 each
Jalapeno 1.0 each
Serrano (optional) 1.0 each
Garlic clove 1.0 each
Knorr® Professional Ultimate Chicken Bouillon Base 6 x 454 gr 475.0 ml, prepared
Knorr® Professional Ultimate Chicken Bouillon Base 6 x 454 gr
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Prepare the Chilaquiles

Vegetable oil 30.0 ml
Corn tortillas, 15 cm (6 inch), stale ones are best, broken into large pieces 12.0 each
Knorr® Professional Ultimate Chicken Bouillon Base 6 x 454 gr 15.0 g
Knorr® Professional Ultimate Chicken Bouillon Base 6 x 454 gr
Buy it now

x

Sysco

Gordon Food Service

Flanagan

Amazon

Pratts

See more
Black beans, strained 1.0 can
Eggs, cooked sunny-side up 20.0 each
Red onion, small dice 1.0 each
Tomatoes, diced 2.0 each
Cilantro leaves (picked) 4.0 g
Queso fresco, crumbled 60.0 g
Mexican crema 125.0 ml

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Delivery / Takeaway

Knorr® Professional

Plant Forward

Vegetarian

This recipe is optimal for delivery and take-out as the flavour only gets better as the sauce and tortillas combine.

...

Preparation

Prepare the Salsa Verde
- Combine all ingredients in a blender and puree until smooth. Set aside.
- Prepares approx. 900 g of salsa verde.
Prepare the Chilaquiles
- Heat a griddle over medium high heat. Add the oil and fry the tortillas until fragrant and slightly browned.
- Pour in 680 g of the prepared salsa verde and stir into the chips well. Add the Knorr Caldo de Pollo to season the chilaquiles.You may add more salsa if needed.
- Cook for about 5 – 8 minutes (tortillas should start to soften). Remove from heat and transfer to serving plates. Sprinkle over some beans, 2 eggs per portion, then finish with the red onion, tomato, cilantro, queso, and crema. Serve hot and enjoy.
Note:
This can be made in the oven as well. Combine all the salsa verde with toasted tortilla chips and bake covered for 25 minutes at 180 C.Then dress with the other ingredients and serve.