Today's recipe is an all time favorite of mine. Although chilaquiles come in a variety of styles and flavors, chilaquiles con salsa verde is my go to.

First things first, I make salsa on a weekly basis and keep some stored in the fridge at all times. Use whatever you like, or whatever you have on hand. I also track macros, which means I aim for more protein while being mindful to fat and carb intake. In hopes of reducing both, I favor part skim cheese, extra virgin olive oil and tortillas with low fat and some fiber. I drizzle about a tablespoon or two of EVOO for each batch of tortillas. This helps me control oil heat, prevent overcrowding in the pan, and even crispiness. Per usual, I used a combo of eggs and egg whites to reduce some fat as well. Swap for regular eggs if you prefer. Remember, cooking is a method not science, do you!

If you need a basic salsa verde, check out the Chile Verde post here. Follow the instructions under "salsa" and add diced onion and chopped cilantro after blending the salsa. Of course you don't have to but it's what I used for this specific video (recipe).

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INGREDIENTS

8 corn tortillas

4 eggs

4 egg whites

1/4 purple onion (slices)

Salsa Verde

Queso Fresco (part skim or whole)

Salt & Pepper to taste

Video for reference here.

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PREP

In a large frying pan, heat oil over medium high heat.

Cut tortillas into strips and then cut again into bite size squares. Fry tortilla chips in small batches until golden brown and desired crispiness. Remove and place on lined plate. Continue until all chips are fried.

In the same pan, heat 2 tablespoons of olive oil over medium high heat.

Combine eggs, egg whites, salt, pepper and whisk until fully combined. Add to the pan as if making scramble eggs.

Add tortilla chips to the pan, followed by salt to taste. Continue stirring until eggs are completely cooked.

Add salsa (approximately 3/4 to 1 cup of salsa), combine well and reduce heat to low. Sauté mixture for 2-3 minutes, until salsa begins to simmer.

Top with red onion moon slices, followed by crumbles of queso fresco. Use as much cheese as you like! Cover and turn off heat. Cheese will melt with the steam created.

Serve immediately and enjoy!

Xx Dee

Related Post: Chile Verde