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Recipe Summary

prep:
15 mins
cook:
8 mins
total:
23 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large heavy-bottomed
    skillet over medium-high heat until
    shimmering, about 350° to 375° on a
    deep-fry thermometer. Fry tortilla strips
    in 3 batches until golden-brown, 1 to 2
    minutes each, gently moving around in
    oil with a slotted spoon. Remove with
    spoon to a paper-towel-lined plate.
    Season strips with 1/4 tsp of the salt.

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  • Carefully discard all but 1 tbsp of the
    oil. Add eggs and cook over medium
    heat until scrambled, about 2 minutes.
    Season with remaining 1/8 tsp salt.
    Meanwhile, heat chicken and salsa
    verde in a medium pan.

  • Arrange tortilla strips on a large platter.
    Spoon chicken mixture on top, then
    scatter eggs on the chicken. Garnish with
    shredded queso fresco, sliced scallions
    and chopped cilantro, if desired.

Nutrition Facts

320 calories; fat 17g; cholesterol 251mg; saturated fat 3g; carbohydrates 19g; insoluble fiber 2g; protein 23g; sodium 392mg.
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