CHILAQUILES

Filling breakfast to share with friends. Vegetarian friendly!

Recipe and photo provided by Brad Fuller

Recipe and photo provided by Brad Fuller

Servings: 4

INGREDIENTS

 

Salsa Verde

  • 1 large poblano

  • 2 Jalapenos

  • 1/4 c Onion

  • 6 Tomatillos

  • 1 lime

  • 4 cloves of garlic

  • 1/4 c fresh Cilantro

  • salt and pepper to taste

Combine all above ingredients into blender except for the lime. Blend till smooth. juice lime into blender and mix

Chilaquiles

  • Salsa Verde
  • 12oz Corn Tortilla Chips
  • 4 eggs (backyard eggs!)
  • 1/2 Red Bell Pepper, chopped
  • 1/2 c Cilantro, chopped
  • 2 limes, quartered
  • 8oz Red Barn Edun Raw Milk Cheddar, cubed

INSTRUCTIONS

  1. Pre-heat oven with cast iron skillet at 375 for 20 minutes
  2. Add tortilla chips to cast iron skillet and return to the oven for 5 minutes
  3. Cover tortilla chips with salsa Verde and Red Barn Edun Raw Milk Cheddar and return to the oven for 5-8 minutes
  4. Begin frying the eggs to your taste. remove skillet from the oven and top with eggs.
  5. Top with Red Bell Pepper and cilantro. garnish with lime
Posted on March 5, 2015 and filed under Breakfast.