Tortillas Layered With Green Salsa Chilaquiles Verdes Recipes

Steps:

• Place tomatillos, jalapenos and water in a saucepan; cook over medium heat 10 minutes.
• Remove with slotted spoon to blender container.
• Add 1/2 cup of the cooking water; puree.
• Season with salt.
• Heat oven to 350°.
• Heat 2 T of the oil in a large skillet; add some of the tortillas.
• Fry until crisp, about 2 minutes.
• Drain on paper towels.
• Repeat with remaining oil and tortillas.
• Place half the fried tortillas in a greased 8-inch square baking dish; sprinkle half of the cheese over the tortillas, add enough sauce to moisten.
• Add another layer of tortillas; moisten with sauce.
• Top with remaining cheese.
• Bake until hot throughout and the sauce has reduced, about 10 minutes.
• Top with dollops of sour cream.

Steps:

• Preheat oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper.
• Slice each tortilla into 8 triangles and spread out onto the prepared baking sheet. Brush tops with 1 tablespoon avocado oil and sprinkle with sea salt.
• Bake in the preheated oven until golden brown, about 10 minutes.
• Pour salsa verde into a skillet and bring to a simmer over medium-high heat, 2 to 3 minutes. Remove from heat and add baked tortilla chips. Toss to coat and let sit for 3 to 5 minutes.
• Meanwhile, heat black beans in the microwave or in a saucepan until hot.
• Heat 1 tablespoon avocado oil in a large skillet over medium heat. Crack eggs into the skillet and cook until outer edges become opaque, about 1 minute. Cover, reduce heat to low, and cook until whites are completely set, about 4 minutes. Season with salt and pepper.
• Distribute salsa verde and tortillas amongst 4 bowls. Top with a fried egg, black beans, avocado, tomatoes, red onion, and cilantro.