spicy verde blue corn chilaquiles & cucumber serrano salsa

spicy verde blue corn chilaquiles & cucumber serrano salsa




1/2 Red Bell Pepper, sliced in strips

1/2 Fresh Lime Squeezed

2 Radishes, sliced

3 Eggs

1 Clove Garlic, diced

1/4 White Onion, sliced

1/2 Cup Shredded Mozzarella

1 Jalepeno or Serrano, sliced

4 Cups Blue Corn & Flax Seed Tortilla Chips

1 1/2 Jars of Trader Joes Salsa Verde, or any salsa verde you love

1/2 Sliced Avocado for garnish


Using a cast iron skillet, add a 1/2 tablespoon of olive oil and heat until shimmering and hot about 2 minutes. Add sliced bell peppers into hot pan. Cook until bell peppers are slightly starting to char about 8 minutes. Turn off heat and add chopped garlic and stir.

Add into the cast iron pan with the peppers, the 1 jar of salsa verde and 4 cups of chips. Careful to not break chips, slowly stir chips in salsa verde to coat. Then add additional 1/2 jar of salsa verde ontop of coated chips.

Sprinkle 1/2 cup of mozzerella ontop of chips and place under broiler until bubbly and a little bit golden. Remove from broiler.

Heat tsp of olive oil in a separate medium non-stick skillet for 3 minutes or so until slightly shimmering. Crack 3 eggs into pan and cook over medium heat for 3-4 minutes then cover with lid and cut flame. (I prefer my eggs sunny side up over medium!)

Slide cooked eggs directly ontop of broiled chilaquiles. Add jalepenos, radishes, sliced white onion and a squeeze of fresh lime juice. Sprinkle with parsley or cilantro for garnish.

Serve with cucumber & serrano salsa and sliced avocado’s and bacon.

Cucumber & Serrano Salsa

1 Lime, juiced

3 Persian Cucumbers, diced

1/2 White Onion, diced

1/2 Serrano, diced (de-seed for less spice)

3 Tomatoes on the vine, de-seeded and diced

1/2 Bunch of Cilantro, finely chopped

Pink Salt to Taste


Add all ingredients into a bowl. Cover and chill before use.

Vegetarian Dip & Vegetable Tray

Vegetarian Dip & Vegetable Tray