Ingredients
- Avocado Chilaquiles
- 3 Qts. Tortilla Chips
- 3 c. Avocado Salsa Verde (See Below)
- 1 1/2 c. Cheddar Cheese, Shredded
- 3 c. Scrambled Eggs, Prepared
- 1/2 c. Yellow Onion, 0.25" Dice
- 1/2 c. Green Bell Pepper, 0.25" Dice
- 1/2 c. Tomato, 0.25" Dice
- 1 c. Avocados From Mexico, Stage 3, 0.25" Dice
- Avocado Salsa Verde
- 3/4 c. Avocados From Mexico, Stage 4, Mashed
- 2 1/4 c. Salsa Verde, Prepared
Instructions
- Avocado Chilaquiles Directions:
- In a large bowl, toss the tortilla chips with the avocado salsa verde to coat them evenly.
- Build each serving of Creamy Salsa Verde Chilaquiles in the following order and amounts in an oven-safe serving vessel:
- 2 Cups Salsa Coated Chips
- .5 Cup Scrambled Eggs
- .25 Cup Shredded Cheddar Cheese
- Bake at 350°F until cheese is bubbly and golden brown.
- Once the cheese is melty, remove from the oven and garnish with the following:
- 1 Tbsp Diced Yellow Onion
- 1 Tbsp Diced Green Pepper
- 1 Tbsp Diced Tomato
- 2 Tbsp Diced Avocado
- Avocado Salsa Verde Directions:
- Combine all ingredients in blender; process until smooth
- Reserve in an airtight container in the refrigerator until ready for use
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
