Chilaquiles Verde Crisp Apple Salsa - Angry Orchard Hard Cider Food Pairing

Chilaquiles Verde With Crisp Apple Salsa

Yield: 4 - 6 Servings
Portion Size: As Desired
Prep Time: 30 Minutes


  • 1 bottle (12 fl. oz) Angry Orchard Crisp Cider
  • ½ cup non-fat Greek yogurt or sour cream
  • 2 cups salsa verde or tomatillo salsa
  • ½ cup diced red onion
  • ½ cup diced bell pepper
  • ½ cup diced apple (such as honeycrisp, fuji or green)
  • 1 bag (about 5-6 cups) corn tortilla chips
  • 1 cup shredded chihuahua or cheddar cheese
  • Angry crema, for garnish Chopped cilantro, for garnish Lime wedge, for garnish

Suggested Garnish:

  • Diced avocado
  • Salsa roja
  • Hot sauce
  • Fried egg


Preheat oven to 400F

For the Angry crema:

In a small bowl, whisk together 1 Tablespoon of the cider with the yogurt or sour cream.

For the chilaquiles:

Combine the remaining cider with the salsa verde, red onion, bell pepper and diced apple. Toss with the tortillas and place inside a 12” skillet topped with the shredded cheese.

Bake for 15-20 minutes or until cheese is golden and bubbly.

To serve:

Top with the Angry crema, fresh cilantro, fresh lime plus any other desired garnishes and serve immediately.

Print Recipe

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