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