Chilaquiles Verdes
Squash Blossoms, Fried Egg, Salsa Verde, Tortilla Chips, Chihuahua Cheese, Crema Fresca, Queso Fresco, Avocado, Micro Verdolaga
Chef Adrian Torres of Maximo | Houston, TX
Yield: 4 servings
“Chilaquiles are one of the most iconic Mexican breakfast dishes, and I wanted to highlight one of my favorite seasonal ingredients: squash blossoms. The Fresh Origins Squash Blossoms reinforce that connection to traditional Mexican cooking, while the Micro Verdolaga adds freshness and a subtle citrus note that balances the richness of the crema, cheese, and egg.” — Chef Adrian Torres
Adapted by StarChefs | September 2026 | Photo: Bethany Ochs
INGREDIENTS
4 whole eggs
2 quarts salsa verde
12 ounces tortilla chips
4 ounces shredded Chihuahua cheese
12 Fresh Origins Squash Blossoms
4 ounces crema fresca
4 ounces queso fresco
1 avocado, sliced
Fresh Origins Micro Verdolaga
METHOD
In a sauté pan over medium heat, fry eggs to desired doneness. Set aside. In a separate sauté pan over medium heat, warm salsa verde. Add tortilla chips and cheese. Toss to evenly coat. Fold in Fresh Origins Squash Blossoms. Divide mixture evenly among 4 serving plates. Top each plate with 1 fried egg, crema fresca, queso fresco, and avocado slices. Garnish with Fresh Origins Micro Verdolaga.
