½ bag cantina tortilla chips
1 jar salsa verde
1 tsp queso fresco
1 tsp cotija
1 tbsp Mexican crema
½ avocado, sliced
1 egg
1 tsp cilantro, chopped
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| Hooray for Salsa Verde! |
Fry an egg in a lightly oiled pan. Set aside.
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| I made two servings. I shouldn't have, because one serving is quite enough for two people. |
Pour your jar of delicious salsa verde into nonstick
pan and heat on medium (it’s worth it #promise).
When hot, add the chips and carefully fold into the
salsa.
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| Weirddddd |
Once the chips are coated, transfer to a plate and top
with queso fresco, cotija, avocado, creama, fried egg and cilantro.
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| It doesn't look too shabby, but what a strange concept for Chilaquiles! |
My Rating: 3/5 "I thought that the chips would cook down more than they did, but you really just wind up with massive amounts of salsa-covered chips topped with a little bloop of more interesting stuff. And why is there just a single fried egg sitting on top? None of this makes sense. It wasn't the worst dinner in the world, but I definitely couldn't finish a whole serving by myself."
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