In order to bring you the best organic produce, some ingredients may differ from those depicted.
Chilaquiles verdes with soft-scrambled eggs, avocado, and queso fresco
Vegetarian, Gluten-Free, Soy-Free
2 Servings, 710 Calories/Serving
Vegetarian and gluten-free, this Mexican-inspired stovetop casserole may be the best thing that ever happened to tortilla chips.
In your bag
- 1 white onion
- 1 or 2 cloves peeled fresh garlic
- 1 serrano chile (optional)
- 1 cup vegetable broth
- ½ teaspoon chili powder
- 1 cup crushed tomatillos
- ⅓ cup cooked pinto beans
- 3 or 4 sprigs fresh cilantro
- 1 avocado
- 2 pasture-raised organic eggs
- Tortilla chips
- ¼ cup Greek yogurt
- 2 ounces queso fresco
Calories: 710, Protein: 21g (42% DV), Fiber: 14g (56% DV), Total Fat: 44g (68% DV), Monounsaturated Fat: 18g, Polyunsaturated Fat: 9g, Saturated Fat: 9g (45% DV), Cholesterol: 175mg (58% DV), Sodium: 870mg (36% DV), Carbohydrates: 68g (23% DV), Total Sugars: 12g, Added Sugars: 0g (0% DV).
Contains: Milk, Eggs
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.
Wash produce before use
Make the salsa verde
- Peel the white onion and cut in half. Finely chop half; thinly slice half for garnish.
- Finely chop, press, or grate enough garlic to measure ½ teaspoon.
- If using the serrano, remove the stem, ribs, and seeds; finely chop enough serrano to measure 1 teaspoon. Wash your hands after handling.
- Measure out ½ cup vegetable broth; save the rest for another use.
Add the tomatillos and vegetable broth. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the sauce thickens, 5 to 6 minutes.
While the salsa verde simmers, prepare the remaining ingredients and cook the eggs.
Prep the remaining ingredients
- Rinse the beans.
- Coarsely chop the cilantro; divide into two equal portions, one for stirring into the chilaquiles and one for garnish.
- Cut the avocado in half lengthwise. Remove the pit, scoop out the flesh from one half, and cut the flesh into ¼-inch-thick slices. Save the other half for another use.
Cook the eggs
- Crack the eggs into a small bowl and season with salt and pepper. Using a whisk or fork, lightly beat until just blended.
Finish the chilaquiles