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TOSTITOS® Salsa Verde Chilaquiles Skillet

Prep Time:

20 min

Cook Time:

10 min

Total Time:

30 min

Servings:

4

Elevate your breakfast with this zesty skillet of TOSTITOS® Salsa Verde Chilaquiles, combining crispy tortilla chips soaked in tangy salsa verde, topped with creamy avocado, melted cheese, and a perfectly cooked egg.

Ingredients

  • CHILE VERDE SAUCE:

How to make it

  • 1

    Preheat the convection oven to 400°F and place an 8-inch cast iron skillet or baking dish in the oven.

  • 2

    Place the tomatillos, Anaheim chiles, and poblano peppers on a small sheet tray and roast in the oven for 20 minutes.

  • 3

    After the oven has pre-heated, in a mixing bowl toss the chips with warm Chile Verde Sauce.

  • 4

    Remove the skillet from the oven and lightly grease the bottom and sides with butter. Arrange 1/3 of the chips evenly on the bottom and top with 1/3 of the pepper jack, Oaxaca, and queso quesadilla cheeses, then repeat with 2 more layers, cheese being the top layer. Pour any sauce left in the bowl over the top and place in the oven for about 5 minutes until bubbling and melted.

  • 5

    Remove from the oven and top with avocado, cilantro, and cotija cheese.

  • CHILE VERDE SAUCE:

  • 1

    Preheat oven to 400°F.

  • 2

    Place the tomatillos, Anaheim chiles, and Poblano peppers on a small sheet tray and roast in the oven for 20 minutes.

  • 3

    Remove from oven and cool. Once cool to touch, remove skins and seeds from chiles and peppers. Roughly chop the tomatillos, chiles, and peppers.

  • 4

    In a small sauce pot, combine the roasted ingredients, onion, garlic, and water and simmer over medium-low heat for 20 minutes. Transfer to a food processor with the cilantro and pulse until no large pieces remain. Add salt and lime juice. Adjust salt and lime juice to taste.

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