Ingredients
Scale
- 10 corn tortillas, cut into triangles
- 2 cups salsa verde (homemade or store-bought)
- 1 cup crumbled queso fresco or shredded cheese
- 1/2 cup sour cream
- 1/4 cup chopped cilantro
- 1/4 cup thinly sliced red onion
- Oil for frying
- Salt to taste
Instructions
- Cut the corn tortillas into triangles.
- Heat oil in a skillet and fry the tortilla triangles until golden brown and crispy.
- In the same skillet, add salsa verde and then the fried tortilla triangles, stirring gently to coat.
- Transfer to a serving dish and top with queso fresco, cilantro, red onions, and sour cream. Serve hot.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat briefly on a skillet to revive crispiness.
- Pair with a fried egg or serve alongside refried beans for a full meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350 Kcal
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg