switch up your typical dinner dishes with this chilaquiles verdes recipe! tortilla chips are simmered in a sauce made from organicgirl avocado cilantro dressing and blended with tomatillos, onion, and serrano peppers. topped with sour cream, fried eggs, and cotija, there is no turning back once you take your first bite! make this mexican-inspired recipe for an unforgettable brunch, lunch, or dinner experience!print share this
½ cup organicgirl© avocado cilantro dressing
8 ounces tomatillos, husks removed
¼ medium onion, chopped
1 serrano pepper, seeded if desired, and chopped
2 garlic cloves
1 tablespoon lime juice
½ teaspoon fine sea salt
2 teaspoons preferred vegetable oil
2 large handfuls tortilla chips
¼ cup crumbled cotija or feta
¼ cup sour cream, mixed with 1 tablespoon water
1. in a blender combine dressing, tomatillos, onion, serrano, garlic, lime juice, and salt and blend until smooth.
2. in a medium nonstick skillet heat oil over medium, add eggs and cook to desired degree of doneness. transfer to a plate and tent with foil to keep warm.
3. to same skillet add tomatillo sauce and bring to a simmer. add chips and stir to coat, cooking until they are softened slightly but still crunchy in some places.
4. divide chips between plates and top with eggs and cotija or feta. drizzle with sour cream.