Sweet Potato Chilaquiles
Are you familiar with chilaquiles? After discovering them while on vacation in Mexico years ago, they’ve quickly become one of my special-occasion breakfast foods. Crispy tortilla chips fried in salsa, then topped with herbs, cremé, jalapeños, radishes and cotija cheese. Oh yeah, they are as decadent as they sound. If I see chilaquiles on the menu, you can bet I’m ordering them.
And while traditional chilaquiles are incredibly delicious, they aren’t exactly light fare. After tasting Sky Valley’s new small-batch Salsa Verde sauce, I knew I wanted to create my favorite chilaquiles in a healthier way.
Sweet potatoes make the perfect sub for crispy tortilla chips. The key is peeling the potatoes, then dicing them into small cubes so they can quickly fry in the skillet. Smaller potato pieces won’t get soggy or stick to the pan and are much faster to cook than larger chunks. For extra protein, I’m adding in scrambled eggs which are often found when chilaquiles are served for brunch. Simply push the cooked potatoes to the side of the pan, scramble the eggs, then combine everything together.
One of the best parts about chilaquiles is the toppings! This is the time to add in color, crunch and more flavor. I pile mine high with sliced avocado (in place of traditional cremé), fresh cilantro, lime wedges, sliced jalapeños and thinly sliced red onion.
Sky Valley’s Salsa Verde sauce is Whole 30 approved, and is the perfect marinade, sauce and topping for your favorite Whole30 Mexican recipes. This sauce is incredibly fresh-tasting, using just tomatillos, green chilés, jalapeños, green peppers, cilantro and spices. With a medium heat level, it’s a flavorful sauce that adds just the right amount of kick to your meals.
This sauce, along with 12 Sky Valley products, are launching in Whole Foods on August 1st, making it easy for you to grab your favorites. Additionally, 5 of the products (including the Salsa Verde!) are Whole30 approved.
Ingredients for Sweet Potato Chilaquiles Recipe
1 tablespoons avocado oil
1/2 cup finely diced white or yellow onion
2 cups finely diced, peeled sweet potato cubes
1/2 teaspoon smoked paprika
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 cup Sky Valley Salsa Verde Sauce
4 large eggs, lightly beaten
1 large avocado, sliced
1/4 cup cilantro, finely chipped
Lime wedges, for serving
Sliced red onions, for serving
Sliced jalapeño peppers, for serving
Heat a large skillet over medium heat. Add 1 tablespoon oil and swirl to coat the bottom of the skillet. Add the onion and sweet potato and cook, stirring often until soft and slightly crispy on the outside.
Add in the spices and Sky Valley Salsa Verde Sauce and let simmer for 1 minute, stirring occasionally.
While the sauce is simmering, lightly beat the eggs in a medium bowl. Gently push the potatoes to the edge of the pan and add in the beaten eggs, adding more oil if the pan feels too dry. Let set for 30 seconds, then gently stir the eggs to create large, soft curds. Mix with the sweet potatoes and remove from heat.
Top with sliced avocado, cilantro, lime wedges, red onions, jalapeño peppers and more Sky Valley Salsa Verde sauce. Serve immediately.