Chilaquiles Verdes

5 from 1 vote

This recipe for Chilaquiles Verdes is quick and easy, savory and all types of delicious. I like to make a homemade salsa verde (but store-bought works) and homemade tortilla chips and top it with a fried egg for a tasty Mexican breakfast.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast

Cuisine: Mexican, Mexican-American, Texan

Diet: Gluten Free

Servings:

Author: Adrianna Adarme

Cost: $9

Equipment

Ingredients

Chips:

10 corn tortillas , cut into quarters
1/2 cup neutral oil
Kosher salt

Chilaquiles:

2 cups salsa verde (store-bought or homemade)
2 large eggs
2 ounces cotija cheese crumbled
1/4 cup sour cream or crema Mexicana as garnish
1/4 red onion thinly sliced, as garnish
Handful of cilantro leaves as garnish
Limes as garnish

Instructions

To Make the Tortilla Chips:

To a cast iron skillet, set over medium heat, add the neutral oil. Heat until it reaches about 300F.
Drop in a handful of quartered tortillas and fry until lightly golden brown and flip. This takes about 1-2 minutes to fry each batch. Transfer the chips to a bed of paper towels and sprinkle with salt immediately. Repeat with the remaining tortillas.

To Make the Chilaquiles

In a medium skillet (you could use the same one, just discard the oil). Add the salsa verde to the bottom of the skillet. Set over medium-low heat. If you're using store-bought, add a splash of water or chicken broth to thin it out a bit. I find them to be on the thicker side.
When the salsa is warm, add the chips and toss them until thoroughly coated. Divide amongst two bowls.
Fry up the eggs in a non-stick skillet.
Garnish the chilaquiles with a drizzle of sour cream or crema, a handful of crumbled cotija cheese, some sliced red onion, handful of cilantro leaves and garnish with limes. Add the egg on top and serve immediately.

Notes

Tips and Tricks:

Using store-bought chips - If you want to avoid frying up your own tortillas, use store-bought. I would seek out sturdier, thicker chips and toss them quickly in the sauce and serve immediately.

Use store-bought salsa - I recommend the Herdez salsa verde or the Siete Foods green salsa. Both are amazing. But if they're too thick (tomatillos tend to have a lot of pectin in them), feel free to thin them out with a splash of chicken stock.

Nutrition