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Breakfast Chilaquiles Verdes

Breakfast Chilaquiles Verdes: Baked tortillas chips tossed in a spicy salsa verde studded with crisp turkey sausage. Drizzle the salsa-soaked chips in crema and sprinkle with crumbled cotija cheese to finish it off.

Course Breakfast
Cuisine Mexican
Keyword chilaquiles, breakfast chilaquiles, tex mex
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 people
Calories 434 kcal
Author Nicole

Ingredients

  • 1 lb tomatillos, skin and stems removed and halves
  • 1 medium onion, quartered
  • 1 jalapeno
  • 3 tbsp olive oil, divided
  • 1 1/2 tsp kosher salt, divided
  • 10 corn tortillas
  • 1/2 cup cilantro
  • 1 large garlici clove
  • Juice of 1/2 lime (aboug 1 tbsp)
  • 5 oz package Jones Dairy All Natural Golden Brown Turkey Sausage
  • 1/4 cup cojita cheese, crumbled
  • Mexican crema for drizzling
  • 4 large eggs

Instructions

  1. Preheat oven to 400 degrees. Line a large rimmed baking sheet with parchment paper. 

  2. Add tomatillos, onion, and jalapeno to the prepared sheet pan. Drizzle with one tablespoon olive oil. Use hands to coat everything evenly with oil. Sprinkle with ½ teaspoon salt. Toss again. Place in the oven on the top rack and bake for 25 minutes or until the skin is starting to shrivel and turn brown. 

  3. While the tomatillos cook, make the chips. Stack the tortillas on top of each other and cut them into eight wedges.

  4. Add the triangles to a baking sheet. Drizzle with remaining two tablespoon of olive oil. Use hands to evenly coat the tortillas with the oil. Divide the tortillas between two large baking sheets. Sprinkle evenly with remaining ¾ tsp salt. Toss to combine. Spread the tortillas out on the baking sheet. You want room for them to get crisp. If they are too close together they will steam. 

  5. Place chips in the oven. Bake for 5 minutes. Pull out of the oven, flip and cook another 3-5 minutes until the chips are slightly golden brown and crisp. As they cool, they will crisp up more. I like to check them every two minutes after the five minute mark to ensure they don’t burn. Remove from oven. 

  6. Once the tomatillos are cooked, transfer them along with the cooked onion, jalapeno, cilantro, garlic, and lime juice to a blender. Blend until smooth. If needed, add a little bit of water to loosen up the salsa. Season to taste with salt and pepper. 

  7. While the chips and tomatillos cook, brown the sausage in a large skillet over a medium heat. Chop into bite-sized pieces. 

  8. Add the salsa to the same skillet you cooked the sausage in. Bring it to a boil and reduce to a simmer. Add in the chips. Toss in the sauce. Add the sausage. Toss again. 

  9. Drizzle everything with crema and sprinkle with cheese. Serve warm

  10. Notes: If you want to skip a few steps, you can swap out the homemade tortilla chips with store bought. You’ll need the equivalent of about six cups of chips. I wouldn’t skip making the homemade salsa verde, it really makes this dish! 

Nutrition Facts
Breakfast Chilaquiles Verdes
Amount Per Serving (1 serving with 1 egg)
Calories 434 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 6g38%
Cholesterol 221mg74%
Sodium 1291mg56%
Potassium 637mg18%
Carbohydrates 39g13%
Fiber 7g29%
Sugar 7g8%
Protein 19g38%
Vitamin A 638IU13%
Vitamin C 21mg25%
Calcium 148mg15%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.