Chilaquiles Verdes

from Parents Magazine

Chilaquiles Verdes
Servings: 4 Active Time 20 mins Total Time 25 mins

Ingredients

  • 2 tablespoons olive oil, divided
  • 2 medium zucchini, quartered lengthwise and cut into 1/4-in. slices
  • 1/2 teaspoon kosher salt
  • 4 large eggs
  • 5 ounces unsalted tortilla chips (5 cups)
  • 1 salsa verde
  • 1/2 cup crumbled queso fresco, divided
  • 1/4 cup loosely packed fresh cilantro leaves
  • 1/4 cup thinly sliced radishes

Make It

1. Preheat broiler to high. Heat 1 Tbs. oil in a 10-in. broiler-safe skillet over medium-high heat. Add zucchini and salt. Cook, stirring occasionally, until tender and lightly browned, about 6 minutes. Transfer zucchini to a medium bowl; wipe skillet clean. Heat 1/2 Tbs. oil in the skillet over medium. Crack 2 eggs into the skillet, and cook until whites are set and yolks are still runny, 4 to 5 minutes. Transfer eggs to a large plate. Repeat with remaining oil and eggs.

2. Arrange tortilla chips in the skillet; top with salsa verde and zucchini. Broil until heated through and chips are lightly toasted, 2 to 3 minutes. Top with half of the queso fresco, eggs, remaining queso fresco, cilantro, and radishes.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 368, Fat, total (g): 22, sat. fat (g): 4, carb. (g): 31, fiber (g): 4, sugar (g): 5, pro. (g): 12, sodium (mg): 704, calcium (mg): 151, iron (mg): 3, Percent Daily Values are based on a 2,000 calorie diet.
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