Ingredients

The following ingredients have 4 Servings
  • 6 to matillos (husks removed)
  • 1/2 small white onion
  • 1-2 jalapeno peppers
  • 1/2 cup fresh cilantro
  • 1 cup vegetable broth
  • 8 while corn tortillas (taco size)
  • 1 tablespoon vegetable oil
  • 1/4 cup frozen fire roasted corn (thawed)
  • 1/4 red onion (diced)
  • 1/4 cup fresh cilantro (chopped)
  • 1/4 cup crumbled queso fresco
  • 1 generous pinch salt
  • 4 eggs (cooked over-medium)
  • 1 avocado (sliced)
  • hot sauce and lime wedges (for serving)

Instruction

  • To prepare the salsa verde, add all of the ingredients to a small saucepan and bring to a boil. Reduce to a simmer and and cover. Simmer 10-15 minutes, or until the ingredients are all soft. Transfer to a blender; blend until smooth. Season to taste with salt.
  • While the sauce cooks, prepare the chips. Cut each tortilla into 8 wedges and brush lightly with oil. Arrange on a baking sheet in a single layer (I like to line my pan with a silpat). Bake at 350ºF for 10-12 minutes, or until lightly browned and crisp, turning halfway through.
  • In a small bowl, combine the corn, red onion, cilantro, queso fresco, and salt.
  • Transfer the baked chips to an oven proof pan. Pour 1/2 cup of salsa verde over the chips, stirring to coat well. Top with half of the corn salsa. Bake 5 minutes, or until warmed through.
  • Top with fried eggs, avocado, and remaining corn salsa. Serve with additional salsa verde, lime wedges, and hot sauce.