Chilaquiles With Blistered Tomatillo Salsa And Eggs Recipe

Name: Chilaquiles With Blistered Tomatillo Salsa And Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil, plus more for grill; 2 pounds tomatillos (about 20 medium), husks removed, rinsed; 2 jalapenos; 1 large white onion, quartered through root end; 2 tablespoons fresh lime juice; Kosher salt, freshly ground pepper; 4 large eggs; 1 (15-ounce) can black beans, rinsed; 1 (10-ounce) bag yellow corn tortilla chips; 1/2 cup plain Greek yogurt; 2 ounces ricotta salata (salted dry ricotta), crumbled; Hot sauce and cilantro leaves

Servings: persons

2 tablespoons vegetable oil, plus more for grill
2 pounds tomatillos (about 20 medium), husks removed, rinsed
2 jalapenos
1 large white onion, quartered through root end
2 tablespoons fresh lime juice
Kosher salt, freshly ground pepper
4 large eggs
1 (15-ounce) can black beans, rinsed
1 (10-ounce) bag yellow corn tortilla chips
1/2 cup plain Greek yogurt
2 ounces ricotta salata (salted dry ricotta), crumbled
Hot sauce and cilantro leaves

1
Prepare campfire for medium-high heat; lightly oil grate. Grill tomatillos and jalapenos, turning occasionally, until lightly charred and beginning to collapse, 8-10 minutes; transfer to a cutting board.
2
Meanwhile, grill onion, turning occasionally, until charred and beginning to soften, 10-12 minutes; transfer to cutting board with charred tomatillos and jalapenos.
3
Finely chop tomatillos, chiles, and onion and transfer to a large skillet. Add lime juice and toss to combine; season salsa with salt and pepper. Set aside (keep in skillet).
4
Heat 2 tablespoons oil in another large skillet on camp stove over medium-high. Crack eggs into skillet; season with salt and pepper. Cook, rotating skillet occasionally, until whites are golden brown and crisp at the edges and set around the yolk (which should still be runny), about 2 minutes.
5
Heat reserved salsa on camp stove over medium just to warm through. Mix in black beans and tortilla chips and cook, tossing and adding up to 1/4 cup water if needed to loosen, until chips are just softened, about 3 minutes.
6
Serve chilaquiles in skillet topped with eggs, dollops of yogurt, ricotta salata, hot sauce, and cilantro.

330

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons vegetable oil, plus more for grill, 2 pounds tomatillos (about 20 medium), husks removed, rinsed, 2 jalapenos, 1 large white onion, quartered through root end, and more.

Yes, Chilaquiles With Blistered Tomatillo Salsa And Eggs falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chilaquiles With Blistered Tomatillo Salsa And Eggs

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