Chilaquiles Verdes

Instructions:

1. Heat the oil in a large skillet over medium-high heat. Fry the tortilla quarters in batches until lightly browned and crispy, about 1 minute on each side. Drain on paper towels.

2. In the same skillet, sauté the onion and garlic until softened, about 2-3 minutes. Add the crushed tomatoes, chipotle peppers, and chicken stock. Bring to a simmer and cook for 10 minutes.

3. Add the fried tortilla chips to the skillet and stir to combine with the sauce. Cook for an additional 2-3 minutes.

4. Crack the eggs into a bowl and whisk together. Pour the eggs over the tortilla chips and sauce. Cook until the eggs are scrambled and cooked through.

5. Divide the chilaquiles among four plates. Top with queso fresco, radishes, cilantro, and a dollop of crema. Serve with hot sauce on the side, if desired.

Tips:

• Use leftover tortilla chips to make this recipe, or fry fresh tortillas for a crispy texture.

• Adjust the level of heat in the sauce by using more or fewer chipotle peppers.

• Add other toppings such as diced avocado, sour cream, or shredded cheese to make the dish your own.

• Chilaquiles can be made ahead and refrigerated for up to 24 hours. Simply reheat the sauce and add the eggs and toppings before serving.

Nutrition Information:

Per serving:

• Calories: 607

• Fat: 34g

• Saturated Fat: 8g

• Cholesterol: 180mg

• Sodium: 450mg

• Carbohydrates: 54g

• Fiber: 6g

• Sugar: 6g

• Protein: 20g

Enjoy your delicious and authentic chilaquiles recipe!