The best healthy chilaquiles verdes begin with a charred salsa verde — tomatillos, jalapeño, and Anaheim blackened under the broiler, then blended with cilantro and avocado. Twenty minutes of prep and breakfast tastes like a Mexican market.
The Best Healthy Chilaquiles Verdes
Chilaquiles for breakfast? Yes, please! This classic Mexican dish is the ultimate comfort food, but it often comes with a side of guilt from all the frying. Not anymore! We’ve cracked the code to perfectly crisp, flavorful chilaquiles without the deep fryer. By toasting our tortillas and whipping up a vibrant, charred salsa verde from scratch, we get all the authentic flavor in a lighter, brighter dish that’s perfect for a weekend brunch or even a satisfying weeknight dinner. Get ready to fall in love with your new favorite guilt-free indulgence!
PREP: 20 minutes | COOK: 15 minutes | YIELD: 6 servings
Ingredients
• For the Charred Salsa Verde
• ½ lb / 225 g (7.9 oz) tomatillos, skins removed and quartered
• ½ yellow onion, cut into 6 pieces
• 1 jalapeño, stemmed, seeded (or leave seeds in for a spicier dish), and quartered
• 1 Anaheim pepper, stemmed, seeded and cut into 3-inch pieces
• 1 clove garlic, peeled and slightly smashed
• ½ cup / 120 ml (4.1 fl oz) cilantro including stems, roughly chopped
• ½ cup / 120 ml (4.1 fl oz) water
• Juice of ½ lime
• ¼ of 1 avocado, pitted
• ¼ tsp / 1.25 ml (0 fl oz) sea salt
• ¼ tsp / 1.25 ml (0 fl oz) freshly ground black pepper
• For the Chilaquiles
• 6 whole-grain sprouted corn tortillas, about 6 inches in diameter, cut into 4 wedges
• 4 whole eggs + 8 egg whites
• ¼ tsp / 1.25 ml (0 fl oz) ground turmeric
• ¼ tsp / 1.25 ml (0 fl oz) ground cumin
• ¼ tsp / 1.25 ml (0 fl oz) sea salt
• Cooking spray, as needed
• ½ cup / 120 ml (4.1 fl oz) nonfat Greek yogurt, for serving
• ¾ of 1 avocado, pitted and sliced, for serving
• Fresh cilantro leaves, to garnish
Instructions
1. Heat a large, dry cast-iron skillet over medium heat. Add the tomatillos, onion, jalapeño, Anaheim pepper, and garlic. Cook, stirring occasionally, until the vegetables are charred and slightly soft, about 5 to 8 minutes.
2. Transfer the charred vegetables to a blender. Add the cilantro, water, lime juice, one-quarter of the avocado, ¼ tsp salt, and pepper. Blend until the salsa is smooth.
3. Preheat your oven to 425°F / 215°C. Spread the tortilla wedges in a single layer on a baking sheet and toast for about 5 minutes, or until crisp.
4. In a large bowl, whisk together the whole eggs, egg whites, turmeric, cumin, and the remaining ¼ tsp sea salt.
5. Heat a large nonstick skillet over medium-low heat and lightly coat with cooking spray. Pour in the egg mixture and cook, stirring regularly, until the eggs are scrambled and set to your liking.
6. To assemble, pour half of the tomatillo-pepper sauce into a large baking dish. Arrange the toasted tortilla wedges over the sauce, then pour the remaining sauce over the tortillas. Top with the scrambled eggs.
7. Garnish with the remaining sliced avocado, dollops of Greek yogurt, and a sprinkle of fresh cilantro leaves. Serve immediately.
Nutritional Information
• Nutritional Value Per Serving
• Calories: 225
• Calories from Fat: 87
• Protein: 14 g
• Carbs: 21 g
• Total Fat: 9 g
• Saturated Fat: 2 g
• Trans Fat: 0 g
• Fiber: 3 g
• Sodium: 299 mg
• Cholesterol: 143 mg
Pro Tips
• Make the salsa verde up to 3 days in advance and store it in an airtight container in the refrigerator. This turns the recipe into a super-quick weekday breakfast.
• Control the heat by adjusting the jalapeño seeds. For a milder salsa, remove all seeds and membranes. For a fiery kick, leave some or all of them in.
• Day-old, stale corn tortillas are perfect for this recipe as they toast up even crispier than fresh ones.
• Get creative with toppings! Crumbled cotija or feta cheese, pickled red onions, or a few dashes of your favorite hot sauce can add another layer of flavor.
FAQ
Q: Can I make these healthy chilaquiles vegan
A: Yes, absolutely! To make this recipe vegan, replace the eggs with a tofu scramble or a plant-based egg alternative. For the topping, simply swap the nonfat Greek yogurt with a dairy-free yogurt or vegan sour cream. The rest of the ingredients, including the delicious charred salsa verde, are already vegan.
Q: How can I add more protein to this vegetarian dish
A: This recipe already provides a good amount of protein from eggs and Greek yogurt. To increase it further, you can add a cup of black beans or pinto beans to the dish when you assemble it with the sauce and tortillas. Sprinkling some toasted pepitas (pumpkin seeds) on top before serving is another great way to add protein and a satisfying crunch.
Q: Are these chilaquiles good for meal prep
A: Chilaquiles are best enjoyed fresh to maintain the crispness of the tortillas. However, you can prep the components to make assembly incredibly fast. The charred salsa verde can be made up to 3 days in advance and stored in the fridge. You can also toast the tortilla wedges ahead of time and store them in an airtight container at room temperature. When you’re ready to eat, just scramble the eggs and assemble everything.
Q: What if I can’t find sprouted corn tortillas
A: No problem! Regular corn tortillas work perfectly for this recipe. In fact, tortillas that are a day or two old are ideal because they have less moisture and will toast up even crispier in the oven. Just avoid using flour tortillas, as they will result in a different, softer texture.
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The Best Healthy Chilaquiles Verdes
Ingredients
Method
- Heat a large, dry cast-iron skillet over medium heat.
- Add the tomatillos, onion, jalapeño, Anaheim pepper, and garlic.
- Cook, stirring occasionally, until the vegetables are charred and slightly soft, about 5 to 8 minutes.
- Transfer the charred vegetables to a blender.
- Add the cilantro, water, lime juice, one-quarter of the avocado, ¼ tsp salt, and pepper.
- Blend until the salsa is smooth.
- Preheat your oven to 425°F / 215°C.
- Spread the tortilla wedges in a single layer on a baking sheet and toast for about 5 minutes, or until crisp.
- In a large bowl, whisk together the whole eggs, egg whites, turmeric, cumin, and the remaining ¼ tsp sea salt.
- Heat a large nonstick skillet over medium-low heat and lightly coat with cooking spray.
- Pour in the egg mixture and cook, stirring regularly, until the eggs are scrambled and set to your liking.
- To assemble, pour half of the tomatillo-pepper sauce into a large baking dish.
- Arrange the toasted tortilla wedges over the sauce, then pour the remaining sauce over the tortillas.
- Top with the scrambled eggs.
- Garnish with the remaining sliced avocado, dollops of Greek yogurt, and a sprinkle of fresh cilantro leaves.
- Serve immediately.
