Chilaquiles Verdes Recipe
Chilaquiles Verdes is a classic Mexican breakfast dish made with crispy tortilla chips drenched in a flavorful green salsa. This comforting dish is topped with crema, cheese, onions, and sometimes eggs or shredded chicken. It's a perfect combination of crunch, spice, and creaminess, making it a favorite for breakfast or brunch.
Equipment
- Large skillet or frying pan
- Blender
- Cutting board
- Knife
- Baking sheet (if making homemade tortilla chips)
- Tongs
- Mixing bowls
Ingredients
- For the Green Salsa Salsa Verde:
- 1 lb tomatillos husked and rinsed
- 1-2 jalapeños or serrano peppers adjust to spice preference
- ½ cup white onion chopped
- 2 garlic cloves peeled
- ½ cup fresh cilantro
- 1 cup chicken or vegetable broth
- 1 tsp salt adjust to taste
- 1 tbsp vegetable oil
- For the Chilaquiles:
- 8 corn tortillas cut into triangles (or 4 cups tortilla chips)
- 1 cup vegetable oil for frying, if making homemade chips
- ½ cup Mexican crema or sour cream
- ½ cup crumbled queso fresco or Cotija cheese
- ½ cup white onion thinly sliced
- 1 avocado sliced (optional)
- 2 fried eggs optional
- 1 cup cooked shredded chicken (optional)
- Fresh cilantro for garnish
Instructions
- Step 1: Make the Salsa Verde
- In a pot, bring water to a boil and add the tomatillos, peppers, and garlic. Boil for about 5 minutes or until the tomatillos turn a darker green and soften.
- Drain and transfer to a blender along with chopped onion, cilantro, salt, and chicken broth. Blend until smooth.
- Heat 1 tbsp oil in a large skillet over medium heat. Pour in the blended salsa and simmer for about 5 minutes, stirring occasionally. Adjust seasoning if needed.
- Step 2: Prepare the Tortilla Chips
- (Skip this step if using store-bought chips)
- Heat oil in a frying pan over medium-high heat.
- Fry the tortilla triangles in batches until crispy and golden brown. Remove and place on a paper towel-lined plate to drain excess oil.
- Step 3: Assemble the Chilaquiles
- Reduce heat to low and add the tortilla chips to the skillet with the salsa verde. Stir gently to coat them evenly without making them too soggy.
- Cook for 2-3 minutes until the chips are softened but still retain some crunch.
- Step 4: Garnish and Serve
- Transfer chilaquiles to plates and top with crema, crumbled cheese, sliced onions, and cilantro.
- Add optional toppings like fried eggs, shredded chicken, or avocado.
- Serve immediately and enjoy!
Notes
For a spicier version, add more serrano peppers to the salsa.
If you like your chilaquiles extra crispy, toss the chips in the salsa just before serving instead of simmering them.
Use baked tortilla chips instead of fried for a lighter version.
Chilaquiles verdes are best eaten fresh, as they tend to get soggy over time.
If you like your chilaquiles extra crispy, toss the chips in the salsa just before serving instead of simmering them.
Use baked tortilla chips instead of fried for a lighter version.
Chilaquiles verdes are best eaten fresh, as they tend to get soggy over time.