Chilaquiles verdes with soft-scrambled eggs, avocado, and queso fresco

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

Easy Prep

Chilaquiles verdes with soft-scrambled eggs, avocado, and queso fresco

Vegetarian, Gluten-Free, Soy-Free

2 Servings, 710 Calories/Serving

25–35 Minutes

Vegetarian and gluten-free, this Mexican-inspired stovetop casserole may be the best thing that ever happened to tortilla chips.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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 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

Nutrition per serving

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.

Instructions

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

Wash produce before use

1

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.
In a large frying pan over medium heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the chopped onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 3 to 5 minutes. Stir in the garlic, chili powder, and as much serrano as you like and cook until fragrant, about 1 minute.
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.

2

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.

3

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.
In a small frying pan over medium heat, warm 2 to 3 teaspoons butter or oil until hot but not smoking. Add the eggs and cook, stirring gently, until just set but still moist, 2 to 3 minutes.

4

Finish the chilaquiles

To the pan with the salsa verde, stir in the beans and cook until heated through, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper. Stir in the tortilla chips, scrambled eggs, and half the cilantro.

Serve

Transfer the chilaquiles to individual bowls. Garnish with the yogurt, avocado, a few onion slices, and the remaining cilantro. Crumble the queso fresco over the top and serve.