Chilaquiles Verdes
VEGAN
"These vegan chilaquiles verdes are the perfect brunch for a crowd. Crisp tortillas are tossed in a tomatillo salsa verde, then topped with almond crema, and vegan queso fresco".
- Dora Stone
GARNISH
24 Corn tortillas, cut into 12th's
Primal Kitchen Avocado Oil Spray
2 cloves Garlic, unpeeled
7 Tomatillos, medium (about 1 lb.), husks removed
1/2 Onion
1 -2 Jalapeños
1
2
3
4
5
6
Ingredients
¼ cup Chopped cilantro
7
1 tbsp. Primal Kitchen Avocado oil
8
Almond crema
1
Vegan queso fresco or queso cotija
2
½ Onion, thinly sliced
3
Preparation
Vegan Chilaquiles Verdes
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Vegan Chilaquiles Verdes
YIELD
4 Servings
CALORIES
436kcal
TIME
30 minutes
COURSE
Breakfast
1
Preheat oven to 350°F and line a sheet tray with parchment paper. Place tortillas on sheet tray and spray with avocado oil. Bake for 7 minutes.
1.
2.
Fill a medium pot with water, add tomatillos, and bring to a simmer. Simmer for 15 minutes or until the tomatillos have changed to a dull green color and are soft.
3.
4.
3
While the tomatillos are cooking, heat a griddle or cast iron pan to high heat. Place all of the jalapeño, onion, and garlic on the griddle until they become soft and slightly blackened, about 7-10 min.
4.
4
Remove the tomatillos from the water and place in the blender with the charred jalapeño, onion, garlic, and cilantro. Blend until smooth, and season to taste with salt and pepper.
5.
5
Heat a large sauté pan to medium-low heat. Add oil and pour in sauce. Let simmer for 5 minutes, then add the baked tortillas. Mix to coat the tortillas with the sauce. Serve on plates immediately, and top with almond crema, queso fresco, and onion.
6.
6
Chef Notes
The tortillas can be fried instead of baked or placed in the air fryer. If you have trouble finding fresh tomatillo you can used canned. Thin corn tortillas work best with this recipe.