In order to bring you the best organic produce, some ingredients may differ from those depicted.
Print instructions
Chilaquiles verdes with fried eggs and queso fresco
Gluten-Free Friendly, Soy-Free, Mediterranean, Vegetarian, No Added Sugar
2 Servings, 640 Calories/Serving
20 Minutes
Want to ace the what’s-for-dinner test? Look no further than Mexican chilaquiles. Crispy tortilla chips soak up our green chile–based sauce and transform into a mountain of flavor.
In your bag
- 4 organic eggs
- 1 organic red onion
- 1½ ounces queso fresco
- 1 organic lime
- 4 or 5 sprigs organic fresh cilantro
- Sunbasket garlic-herb blend (granulated garlic - dried thyme - dried oregano)
- Sunbasket tomatillo simmer sauce (tomatillos - green tomatoes - green chile peppers - onions - scallions - cilantro - pumpkin seeds - garlic - sesame seeds)
- Tortilla chips
Nutrition per serving
Calories 640, Total Fat 37g (47% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 325mg (108% DV), Sodium 530mg (23% DV), Total Carb. 58g (21% DV), Fiber 9g (32% DV), Total Sugars 8g (Incl. 0g Added Sugars, 0% DV), Protein 23g
Contains:
Milk, Eggs, Sesame
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Instructions
Wash produce before use
1
Fry the eggs
In a medium frying pan over medium heat, warm 2 to 3 teaspoons butter or oil (from your pantry) until hot but not smoking. Crack the eggs directly into the pan and season with salt and pepper. Cook until the whites have set and the yolks are slightly runny, 2 to 3 minutes. If you prefer firmer yolks, cook for 1 to 2 minutes longer. Transfer to a plate. While the eggs are cooking, start preparing the onion and garnishes.
2
Prep the onion and garnishes
- Peel and coarsely chop enough onion to measure 1 cup [2 cups]; finely chop enough of the remaining onion to measure ¼ cup [½ cup] and set aside for garnish.
- Crumble the queso fresco if needed.
- Cut the lime into wedges.
- Coarsely chop the cilantro.
3
Make the chilaquiles
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the coarsely chopped onion and garlic-herb blend, season with salt and pepper, and cook, stirring occasionally, until the onion starts to soften, 2 to 3 minutes. Stir in the tomatillo simmer sauce and bring to a boil, then reduce to a simmer.
Add the tortilla chips and cook, stirring occasionally, until the chips start to soften, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper.
Serve
Transfer the chilaquiles to individual bowls and top with the eggs. Garnish with the finely chopped onion, queso fresco, and cilantro and serve with the lime wedges.
Kids Can!
- Measure the onion.
- Crumble the queso fresco.
- Time the cooking.
- Garnish the chilaquiles.