Name: Baked Tomatillo Chilaquiles
Yield: Makes 4 servings
Cuisine: Mexican
Ingredients: Sea salt; Red chile flakes, 1 pinch; Ground coriander, 1 teaspoon; Corn tortillas, 6 inches (15 cm) in diameter, 12; Extra-virgin olive oil, 2 tablespoons plus 2 teaspoons; Asadero cheese or queso fresco, 2 cups (5 oz/155 g) crumbled; Ripe avocado, 1, sliced; Green onions, 4, chopped, including tender green parts; Garlic, 1 teaspoon finely chopped; Fresh cilantro, ½ cup (¾ oz/20 g) chopped; Lime juice, 1 tablespoon; Jalapeño chile, 1, seeded and chopped; Vegetable broth, ½ cup (4 fl oz/120 ml); Large eggs, 4; Tomatillos, 1 can (12 oz/375 g), drained; Ground cumin, 1 teaspoon; Sour cream, for garnish

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Weeknight Vegetarian

By Ivy Manning

Published 2015

About

Oven-crisped tortilla strips are layered with Mexican cheese and a quick and easy tomatillo-jalapeño sauce in this frugal pantry put-together. I like to top the dish with fried eggs for extra protein.

Ingredients

Corn tortillas, 6 inches (15 cm) in diameter, 12
Extra-virgin olive oil,

Americas
Dinner
Main course
Central America
Summer
Vegetarian
Gluten-free
Mexico

Method

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper. Cut the tortillas into 1-by-2-inch (2.5-by-5-cm) strips. On the prepared sheet, toss the strips with the 2 tablespoons oil, then spread them out in a single layer. Sprinkle the s

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