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Chilaquiles Verdes with Baked Tortilla Chips
Ingredients
  • subheading: Baked Tortilla Chips:
  • 16 corn tortillas
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon fine-grain sea salt or 1 teaspoon flaky sea salt
  • subheading: Salsa verde:
  • 2 teaspoons extra-virgin olive oil
  • 3 cups (24 ounces) salsa verde-either homemade* or store-bought**
  • 2 tablespoons chopped fresh cilantro
  • subheading: Toppings:
  • 4 fried eggs (optional)
  • 1 avocado, diced
  • ⅓ cup crumbled Cotija, queso fresco or feta cheese
  • 3 tablespoons chopped red onion or green onion
  • 2 tablespoons chopped cilantro
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