Chilaquiles verdes with fried eggs and queso fresco

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Chilaquiles verdes with fried eggs and queso fresco

Father's Day Pick

Chilaquiles verdes with fried eggs and queso fresco

Gluten-Free Friendly, Soy-Free, Mediterranean, Vegetarian, No Added Sugar

2 Servings, 640 Calories/Serving

20 Minutes

Want to ace the what’s-for-dinner test? Look no further than Mexican chilaquiles. Crispy tortilla chips soak up our green chile–based sauce and transform into a mountain of flavor.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic red onion
  • 1½ ounces queso fresco
  • 1 organic lime
  • 4 or 5 sprigs organic fresh cilantro
  • Sunbasket garlic-herb blend (granulated garlic - dried thyme - dried oregano)
  • Sunbasket tomatillo simmer sauce (tomatillos - green tomatoes - green chile peppers - onions - scallions - cilantro - pumpkin seeds - garlic - sesame seeds)
  • Tortilla chips
  • 4 eggs

Nutrition per serving

Calories 640, Total Fat 37g (47% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 325mg (108% DV), Sodium 530mg (23% DV), Total Carb. 58g (21% DV), Fiber 9g (32% DV), Total Sugars 8g (Incl. 0g Added Sugars, 0% DV), Protein 23g
Contains: Milk, Eggs, Sesame (sesame)

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep the onion and garnishes

  • Peel and coarsely chop enough onion to measure 1 cup [2 cups]; finely chop enough of the remaining onion to measure ¼ cup [½ cup] and set aside for garnish.
  • Crumble the queso fresco if needed.
  • Cut the lime into wedges.
  • Coarsely chop the cilantro.


Make the chilaquiles

In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the coarsely chopped onion and the garlic-herb blend, season with salt and pepper, and cook, stirring occasionally, until the onion starts to soften, 2 to 3 minutes. Stir in the tomatillo simmer sauce and bring to a boil, then reduce to a simmer. 

Add the tortilla chips and cook, stirring occasionally, until the chips start to soften, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper. Meanwhile, cook the eggs.


Fry the eggs

In a medium frying pan over medium heat, warm 2 to 3 teaspoons butter or oil (from your pantry) until hot but not smoking. Crack the eggs directly into the pan and season with salt and pepper. Cook until the whites have set and the yolks are slightly runny, 2 to 3 minutes. If you prefer firmer yolks, cook for 1 to 2 minutes longer. Transfer to a plate. 


Transfer the chilaquiles to individual bowls and top with the eggs. Garnish with the finely chopped onion, queso fresco, and cilantro and serve with the lime wedges.

Kids Can!
  • Measure the onion.
  • Crumble the queso fresco.
  • Time the cooking.
  • Garnish the chilaquiles.