Roasted Salsa Verde Chilaquiles with Eggs and…

Name: Roasted Salsa Verde Chilaquiles with Eggs and…
Ingredients: 12 5″ corn tortillas; 1 cup red onion slivered; Juice of 2 limes; 1 tablespoon olive oil; 1½ pounds green tomatillos husked and rinsed; 1/4 of a large white onion, cut into large chunks; 1 jalapeño chile; 2 garlic cloves, unpeeled; 1 cup coarsely chopped cilantro leaves, divided; 1 tablespoon vegetable oil plus more for brushing tortillas; 1 teaspoon kosher or sea salt, plus more to taste; 12 Eggland’s Best Large Eggs; 1/2 cup queso fresco or cotija or substitute with Farmer’s cheese or mild feta, crumbled; 1/4 cup Mexican cream

www.egglandsbest.com

Learn how to make Roasted Salsa Verde Chilaquiles with Eggs and Pickled Onions with a guided recipe using delicious and nutritious Eggland’s Best eggs and…

View full recipe on www.egglandsbest.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.egglandsbest.com.

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Ingredients

12 5″ corn tortillas
1 cup red onion slivered
Juice of 2 limes
1 tablespoon olive oil
1½ pounds green tomatillos husked and rinsed
1/4 of a large white onion, cut into large chunks
1 jalapeño chile
2 garlic cloves, unpeeled
1 cup coarsely chopped cilantro leaves, divided
1 tablespoon vegetable oil plus more for brushing tortillas
1 teaspoon kosher or sea salt, plus more to taste
12 Eggland’s Best Large Eggs
1/2 cup queso fresco or cotija or substitute with Farmer’s cheese or mild feta, crumbled
1/4 cup Mexican cream