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James Patterson

James Patterson
Corporate Executive Chef
Porter’s Neck Country Club
Wilmington, N.C.

Chilaquiles Verdes con Pollo

Recipe courtesy of James Patterson
Sponsor: Tyson Foodservice

Serves: 40


  • 1 qt sour cream
  • ¼ c lime juice
  • 2 Tbsp finely chopped cilantro
  • 5 lbs Tyson® Fully Cooked, 100% All Natural*, Boneless, Skinless, Low Sodium Pulled Chicken
  • 1 gal roasted tomatillo salsa/salsa verde
  • 48 (6-inch) corn tortillas
  • 80 soft-poached eggs
  • 2 lbs finely shredded Cheddar-Monterey Jack cheese blend
  • 24 ripe avocados, medium dice


  1. In a food processor, blend the sour cream, lime juice and cilantro. Divide the mixture between two piping bags.
  2. In a medium stock pot, bring the chicken and salsa up to a strong simmer. Remove from heat.
  3. Cut tortillas into eighths and flash fry until crispy. Gently fold the tortilla chips into chicken mixture.
  4. Divide chicken-tortilla mixture between two 2-inch hotel pans.
  5. Gently layer the poached eggs evenly over the two pans.
  6. Pipe the cilantro-lime crema over each pan.
  7. Sprinkle half of the cheese over each pan.
  8. Bake at 350 degrees F for 5 to 10 minutes, until cheese is melted.
  9. Top each portion with diced avocado and serve.

Chef Notes

This can be served as a lunch or dinner option by leaving off the eggs. Possibly serve with refried beans, seasoned black beans, elote, etc.; the possibilities are endless.

Salsa roja can be substituted for the roasted tomatillo salsa.

*All-natural, minimally processed chicken with no artificial ingredients

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley & Bree Williams

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